The Best Banana Muffins, GF & DF

Every morning my husband prepares his bagel breakfast and shares it with my daughter as she yells ‘BAH GUL BAH GUL!!!’ next to the toaster. If ‘Da Da’ isn’t home, there’s no bagel, and she is most likely looking in the pantry for the red cake box that I store these Banana Muffins¬†in.

I often make a double batch they disappear so quickly. They’re moist, delicious, and a terrific excuse to heat up your oven. For those in need of a clean way to satisfy your cravings for baked goods, this is just what you need.

Try them and let me know what you think. I’m fairly sure, even the gluten free skeptics in your house won’t mind them.

Banana Oat Muffins, GF & DF

Banana Oat Muffins, GF & DF


  • 1 1/4 c gluten free rolled oats (ground to a flour using a blender)
  • 1 cup gluten free rolled oats
  • 2 TBSP ground flax seed
  • 2 tsp baking powder
  • 1 test baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 TBSP honey or maple syrup
  • 1 egg
  • 3/4 cup almond milk
  • 1/4 cup coconut oil
  • 1/2 tsp vanilla extract
  • 1 cup mashed ripe bananas (3 bananas for me)


  • Preheat the oven to 350' F.
  • Combine ground and rolled oats, flax seeds, baking powder, baking soda, salt, and cinnamon. In the same bowl, stir in the egg, almond milk, oil, honey, vanilla, and mashed bananas. Set aside for 30 minutes to allow the batter to rest/hydrate (this makes for fluffier muffins).
  • Grease or line a mini muffin tin with paper baking cups, divide the batter among them and bake for 15-20 minutes until the tops are golden and a tooth pick comes out clean. Allow to the pan to cool for 15 minutes before turning the pan upside down to remove the muffins. Enjoy.

    BANANA OAT MUFFINS, GF, DF, and Refined sugar free

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