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


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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