Gluten Free Banana Muffins
These gluten free Banana Muffins are wonderful way to use up over-ripe bananas. The recipe calls for oats instead of traditional flour. I like to use old fashioned rolled oats, but in a pinch, I have used quick oats and steel cut oats. The steel cut oats give the muffins a nuttier texture.
Make the batter in a food processor or blender. It comes together quickly as it only has six ingredients. This batter can be baked in a standard loaf pan, an 8×8 pan, and in a 12 cup muffin tin. If you decide to do this in an 8×8 pan, bake it for 20-25 minutes. If you prefer the standard loaf pan, bake for closer to 40 minutes. Muffins, however, only take 15-20 minutes. We all agree in our house – the muffins are our favorite!
It’s super easy to adjust spices and mix-ins. For a sweeter version of these healthy gluten free banana muffins, try adding chocolate chips. Nuts are also a delicious add-in. If you would like to try a similar style of gluten free muffin, try our pumpkin muffins.
These make a perfect snack. Since the only sweetener is a quarter cup of maple syrup, they also make a delicious breakfast. Our favorite way to eat them is with a little peanut butter or almond butter on top.
Super Easy Gluten Free Banana Muffins
Ingredients
- 2 cups old fashioned rolled oats (gluten free if desired)
- 3 ripe bananas
- 2 large eggs
- ¼ cup pure maple syrup
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 handful nuts and/or chocolate chips Optional
Instructions
- Preheat oven to 350°F.
- Add oats to a food processor or blender and pulse for a few seconds
- Add the rest of the ingredients and blend until smooth and well combined
- Stir in optional chocolate chips and/or walnuts
- Pour into a muffin tin greased with non-stick spray or lined with muffin papers
- Bake for 16-20 minutes