Banana Oat Muffins | Gluten-Free, Dairy-Free

Banana oat muffins

Banana Oat Muffins

Today I’m sharing a recipe for gluten-free and dairy-free muffins.  

I’ve been making different types of muffins and breakfast bars almost every Sunday for my husband’s breakfast during the week.  

Some of his favorites are the chocolate zucchini muffins, sweet potato brownies, and cranberry oatmeal cookies (they make great bars, too).

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! 🙂

The sweetest level of these muffins might vary depending on the ripeness of the banana.

If 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!

Banana Oat Muffins | Gluten-Free, Dairy-Free

These banana oat muffins are healthier than store bought because they don’t contain additives and they are gluten-free, dairy-free and refined sugar free.

Course Breakfast
Cuisine American
Keyword banana oat muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Author Deana Larkin Evans

Ingredients

  • 1/2 cups all-purpose gluten-free flour (Better Batter)
  • 1 cup gluten-free rolled oats (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)

Instructions

  1. In a standing mixer or large bowl, mix together the sugar, milk, egg vanilla and mashed banana until well combined. 
  2. 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. 

  3. Divide into a muffin pan lined with muffin cups. Bake for 18 – 20 minutes.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So 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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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