Banana Oat Muffins #glutenfree #caseinfree

Gluten-free Banana Oat Muffins

Today I’m sharing a recipe for gluten-free and dairy-free banana oat muffins.  I’ve been making different types of muffins and breakfast bars almost every Sunday for my husband’s breakfast during the week.

Even though he isn’t gluten-intolerant, I want them to be healthier than stuff you get at the store with preservatives, additives, hydrogenated oils and refined white sugar.  I make them gluten-free and dairy-free so I can have a couple, too.

He used to eat boxed mix cakes for breakfast in his bachelor days so we’ve come a long way. He’s a picky eater but they got his stamp of approval! 🙂

Just FYI- they are not very sweet so you may add a little more sugar to the recipe or eat them with a little honey or agave if you prefer a sweeter muffin.  Hope you like them, too!

Makes 12 muffins

Recipe for Gluten-free Banana Oat Muffins

1 1/2 cups all-purpose gluten-free flour (I use Better Batter)
1 cup gluten-free rolled oats (I use Bob’s Red Mill)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup turbinado raw cane sugar
3/4 cup unsweetened almond milk, warmed
1 egg
1 tsp vanilla extract
1 1/2 cup ripe bananas, mashed (5 bananas)

Tip 1: Please read about oat safety because newly diagnosed Celiac patients, a few people with Celiac disease or gluten sensitivity may react to oats.

Preheat oven to 400 degrees F.

In a standing mixer or large bowl, mix together the sugar, milk, egg vanilla and mashed banana until well combined. In a separate bowl, sift together the dry ingredients: flour, oats, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until well combined.   Divide into a muffin pan lined with muffin cups.  Bake for 18 – 20 minutes.

This gluten-free and dairy-free recipe was adapted from the original on allrecipes.com.

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Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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