These banana oatmeal muffins are tender and delicious, with an irresistible crumb topping. The recipe just needs a spoon to mix - no mixer required. Enjoy these flavorful muffins as a quick breakfast, snack, or dessert!
A muffin is one of the best on-the-go breakfast items! It's so easy to make a batch of muffins at the beginning of the week and then grab one on the way out the door in the morning. Not to mention that they're delicious - especially these banana oatmeal muffins. They have all the flavor, nutrients, and texture that make a good muffin, and without gluten or dairy. So add these to the top of your list of things to make when you have ripe bananas to use up!
Looking for more gluten free muffins? Check out these lemon blueberry muffins, these gluten free zucchini muffins, and these gluten free chocolate chip muffins.
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Why this recipe is the best!
Picture this: you (yet again) have ripe bananas sitting on the counter and no clue of what to make with them. Rather than the usual (but delicious) banana bread, try out these banana and oat muffins. They're easy to whip up, plus no one will be able to tell they're gluten and dairy free. Here are a few more reasons you'll love these muffins:
- These muffins come together in less than 45 minutes.
- You don't need to let the batter rest for 30 minutes like in other gluten free recipes.
- This recipe makes 12 muffins, so you have enough for the whole week (or for the whole family).
- These muffins are nutritious from the banana and oats (but delicious, too)!
Ingredients & substitutions
- Gluten free oats - Bob's Red Mill is a good choice for certified gluten free oats. An oat substitute has not been tested.
- Oat flour - The oat flour can be substituted with amaranth flour or almond flour.
- Granulated sugar - The granulated sugar can be swapped with Swerve sweetener.
- Baking powder - There is no substitute for the baking powder.
- Baking soda - There is no substitute for the baking soda.
- Salt - The salt can be reduced or omitted for those following a low salt diet.
- Cinnamon - There is no substitute for the cinnamon.
- Egg - A flax or chia egg can be used in place of the egg.
- Vegetable oil - The vegetable oil can be substituted with melted coconut oil.
- Vanilla extract - There is no substitute for the vanilla extract.
- Bananas - Make sure the bananas are ripe and mashed up.
- Brown sugar - I don't recommend substituting the brown sugar.
- Vegan butter - Regular butter can be used in place of the vegan butter.
Measurements for each ingredient, along with instructions for making the muffins are in the recipe card below.
Note about gluten free oats
Make sure you buy certified gluten free oats, because this is the only way to ensure they will be truly free of any gluten. When a product says "certified gluten free" it means it was processed in a completely gluten free facility, so there's no chance of any cross-contamination.
How to make banana oatmeal muffins step by step
Step 1: Add the oats, flour, sugar, baking powder, baking soda, salt, and cinnamon to a large bowl. Mix well.
Step 2: In a small bowl, mix the egg, oil, and vanilla together.
Step 3: Add the wet mixture to the dry and mix until a fully combined and thick batter forms (30 seconds).
Step 4: Add the mashed bananas and mix until combined.
Step 5: After the batter has come together, preheat the oven to 375F and spray a 12-cup muffin tin with cooking spray.
Step 6: Portion the batter into the muffin tin.
Making the crumb topping
Step 7: Add the oats, cinnamon, and brown sugar to a small bowl and mix.
Step 8: Use a pastry blender to cut in the butter.
Baking & serving
Step 9: Top each muffin with two spoonfuls of crumb topping.
Step 10: Bake at 375F for 18-20 minutes, or until a toothpick comes out clean. Let them cool in the tin for 5 minutes, then place the muffins on a wire rack to finish cooling.
💭Pro tips for making these banana oatmeal muffins
1. Weigh dry ingredients
The best way to measure the oats, oat flour, and sugar in this recipe is to weigh them. I highly recommend getting yourself a digital scale if you don't already own one. This is the most accurate way to measure dry ingredients like these, to make sure the recipe comes out exactly how it's supposed to!
2. Use ripe bananas
For any baked good that contains bananas, it's very important to use ones that are ripe. So be looking out for when your bananas turn yellow and get dark splotches on them. If you use bananas that are still green, they won't add much natural sweetness to the muffins so the taste may be different.
3. Cut in the butter with a pastry blender
Rather than trying to use a fork or your hands, use a handy pastry blender to cut the butter into the crumb topping. This will save you time and energy! Hold it by the handle and use a repetitive crushing motion to combine the cold butter and the rest of the topping ingredients.
4. Freeze the muffins to enjoy them longer
These muffins freeze really well, which is perfect if you have leftovers or want to make a batch of muffins ahead of time and save them for later. Simply freeze the muffins in a sealed freezer bag. To defrost a muffin, microwave it for 30 seconds to 1 minute.
5. Helpful tools
Here are a few tools that will be really helpful as you make these muffins:
Banana oatmeal muffins FAQs
The banana muffins can be stored in an airtight container or plastic bag and kept at room temperature for up to 2 days.
Yes! For longer storage, freeze the muffins in a freezer bag and defrost one in the microwave for 30 seconds to 1 minute when you're ready to enjoy it.
Although oats are naturally free of gluten, they can come into contact with other things that contain gluten while being processed. This risk of cross-contamination is why it's important to make sure oats are labeled "certified gluten free". This means they are processed in a facility that is completely free of anything containing gluten.
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Recipe
Crumb-Topped Banana Oatmeal Muffins: Gluten Free & Delicious
Ingredients
Muffins
- 150 grams gluten free oats about 1 ½ cups
- 125 grams oat flour about 1 ¼ cups
- 100 grams granulated sugar about ½ cup
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 bananas mashed
Crumb Topping
- 50 grams gluten free oats about ½ cup
- ¼ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 2 Tablespoons vegan butter softened
Instructions
Muffins
- In a large bowl, add the oats, flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well until fully combined.
- In a small bowl or measuring cup, mix the egg, oil and vanilla together.
- Add the wet ingredients to the dry ingredients and mix for 30 seconds until fully combined and a thick batter forms.
- Add bananas and mix until fully combined.
- Preheat the oven to 375F. Spray a 12 cup muffin tin with cooking spray.
- Portion batter into the pan.
Topping
- In a small bowl add the gluten free oats, cinnamon and brown sugar. Mix until combined.
- Use a pastry blender and cut in the butter.
- Top each muffin with 2 small spoonfuls of crumb topping.
- Bake for 18 - 20 minutes or until a toothpick tests done.
- Let muffins cool in the tin for 5 minutes.
- Remove from the pan to a wire rack to finish cooling.
Notes
- Make sure to use certified gluten free oats. Bob's Red Mill is a good choice.
- Amaranth flour or almond flour may be used in place of the oat flour.
- As a substitute for the sugar, Swerve sweetener may be used.
- As a substitute for the egg, a chia or flax egg may be used.
- Melted coconut oil may be used for the vegetable oil.
- These muffins do not need to rest for the typical, 30 minute rest time.
- Store these muffins in a container or plastic bag for up to 2 days at room temperature.
- Freeze for longer storage. Defrost each muffin in the microwave for 30 seconds to 1 minute.
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