These moist banana oatmeal muffins make for the perfect healthy quick breakfast on the go, all while being gluten free and dairy free.
Ever since having a baby, the days where I spend countless hours in the kitchen cooking are long gone and now I’m all about convenience- without sacrificing flavor or nutrition. In particular I’ve tried to step up my meal prep game to help with my busy days.
For all you nursing mamas out there, did you know oatmeal helps with lactation? Neither did I until recently. With that being said, I try to incorporate oats into my diet on a regular basis now.
Side note: For a long time I was unable to tolerate oats, but once I got my celiac under control and healed my leaky gut, I now am able to enjoy oats (certified gluten free of course!).
These gluten free (and diary free!) banana oatmeal muffins are so simple to make that they’re now in constant rotation in our house!
Gluten Free Banana Oatmeal Muffins
- 1 ½ cups old fashioned oats
- 1 ¼ cup gluten free flour
- ½ cup coconut sugar regular sugar will work too
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 egg
- ¼ cup oil
- 1 tsp vanilla
- 3 overripe bananas mashed
Preheat oven to 375 degrees.
Add 12 muffin liners to baking pan.
In a large bowl, mix oats, flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a smaller bowl, mix the egg, oil, vanilla and bananas.
Add to dry ingredients and stir so everything is evenly mixed.
Divide batter into muffin tins.
Bake for 20 minutes or until a toothpick comes out clean.
*These are the oats and gluten free flour I use.
These are great – very filling. I reduced the sugar to 3/8 cup the first time I made them and next time I will probably reduce to 1/4 cup. The bananas provide plenty of sweetness and I am always looking for a way to cut sugar.
I’m so happy you enjoyed them!!