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    Home » Quickbreads

    Gluten Free Banana Oat Muffins

    Published: Sep 6, 2016 · Modified: Aug 8, 2023 by Tiffany · This post may contain affiliate links · Leave a Comment.

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      Recipe

      banana oat muffins

      Gluten Free Banana Oat Muffins

      Author: Tiffany
      5 from 1 vote
      Print Pin Rate
      Course: Breakfast
      Cuisine: American
      Prep Time: 10 minutes minutes
      Cook Time: 30 minutes minutes
      Total Time: 40 minutes minutes
      Servings: 12 muffins
      Calories: 195kcal
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      Ingredients

      • ⅓ C Coconut Oil melted
      • ½ C Maple Syrup
      • 2 Eggs
      • 2 Ripe Bananas mashed
      • ¼ C Coconut Milk
      • 1 teaspoon Vanilla
      • 1 ¾ C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
      • ⅓ Gluten Free Oats
      • 1 ½ teaspoon Baking Soda
      • ½ teaspoon Salt
      • ½ teaspoon Cinnamon
      • 1 C favorite fresh fruit or nuts

      For the topping

      • 2 teaspoon Turbinado Sugar
      • ¼ teaspoon Cinnamon
      • 2 tablespoon Gluten Free Oats

      Instructions

      • Preheat oven to 325 degrees.
      • In a medium bowl, combine melted coconut oil and maple syrup. Whisk until well combined. Add eggs and mix well. Add banana, vanilla and coconut milk. Mix until all ingredients are incorporated.
      • In a separate bowl, combine GF flour, oats, baking soda, salt and cinnamon. Mix well with a fork. Pour wet mixture into dry. Mix until just combined - do not overmix. Add fruit or nuts, mix gently. Let batter rest while you prepare your pan.
      • Line or grease a 12 serving regular size muffin pan. Divide batter evenly into 12 muffins, making each portion about ¾ full.
      • Combine sugar and cinnamon and sprinkle over muffins. Then sprinkle each muffin with oats.
      • Bake for about 25 minutes until tops spring back when touched. Remove to cool and serve immediately. These will store well for a few days in an airtight container in the refrigerator.
      Calories: 195kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 395mg | Potassium: 126mg | Fiber: 1g | Sugar: 13g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
      Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
      Tiffany

      Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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      A photo of Tiffany Welsh.

      Hey, I'm Tiffany!

      I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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