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–+ servings

Gluten-Free Banana Oat Muffins

Kathryn Hitchcock, MS, RD
For multiple options, top with a few chocolate chips, whole slices of banana, or mix into the muffin batter 1/3 cup peanut butter for added protein!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 165 kcal

Ingredients
  

  • 3 very ripe bananas
  • ¼ cup vegetable oil
  • 2 eggs
  • ¼ cup milk
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 cup almond flour
  • 1 cup gluten-free oats

Instructions
 

  • Heat the oven to325°. Spray oil in each of the 12 muffin spots in a muffin tray or add one liner to each spot.
  • In a large bowl, mash the bananas together. Add the oil, eggs, milk, and brown sugar. Mix until well-combined and smooth.
  • In a separate bowl, combine cinnamon, baking powder, almond flour, and gluten-free oats.
  • Add the dry ingredients to the wet ingredients. Stir until just combined.
  • Pour batter until each liner is filled up ¾ of the way.
  • Bake for 26-30 minutes (if using convection, will need less time).
  • Let cool for 10 minutes before eating.
  • Store in an air-tight container for up to three days. Great for on-the-go breakfast or snacks!

Nutrition

Serving: 1muffinCalories: 165kcalCarbohydrates: 16g
Keyword baking, banana, muffins