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    Home » Breads

    Gluten Free Banana Oat Muffins

    Published: Sep 6, 2016 · Modified: Aug 31, 2022 by Tiffany · This post may contain affiliate links · Leave a Comment.

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    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
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 195kcal

    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 Raw 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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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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