Gluten-free Banana Oat Muffins
Gluten-free banana oat muffins that are actually fluffy and light, not dense and gummy. My daughter took one bite and said "mmm... these are really good," and honestly, that's all I needed to hear. Made in one bowl with wholesome ingredients and no refined sugar.
Servings 10 muffins
Calories 288kcal
Equipment
- 1 large mixing bowl
- 1 muffin pan
Ingredients
- 1 ½ cups (175g) gluten-free oat flour
- 1 cup gluten-free rolled oats
- ¼ cup tapioca starch (also called tapioca flour)
- 1 tsp. cinnamon
- 2 tsp. baking powder
- ½ tsp. fine sea salt
- 1 cup very ripe mashed bananas
- ¼ cup coconut oil, melted
- 2 large eggs, room temp
- ⅓ cup pure maple syrup
- 1 tsp. pure vanilla extract
Instructions
- Preheat oven to 350-degrees F. Lightly grease 10 cups in a muffin pan and set aside.
- In a large mixing bowl, combine the oat flour, oats, tapioca starch, cinnamon, baking powder and salt.1 ½ cups (175g) gluten-free oat flour, 1 cup gluten-free rolled oats, ¼ cup tapioca starch, 1 tsp. cinnamon, 2 tsp. baking powder, ½ tsp. fine sea salt
- Create a well in the middle of the dry ingredients and add the remaining wet ingredients. Whisk the wet ingredients together and then fully mix them with the dry ingredients. Don't overmix the batter.1 cup very ripe mashed bananas, ¼ cup coconut oil, melted , 2 large eggs, room temp, ⅓ cup pure maple syrup, 1 tsp. pure vanilla extract
- Allow batter to rest for 10-15 minutes, then evenly scoop muffin batter between the 10 cups in the muffin tin (I like using a spring-loaded cookie scoop, but you can use a measuring cup or large spoon).
- Bake for 15-17 minutes, or until a toothpick entered in center of muffins comes out clean.
- Allow to cool slightly in the pan, then remove and transfer to a wire cooling rack to finish cooling. Enjoy!
Notes
- To quickly get eggs to room temperature, run them under hot water for about a minute.
- I usually make 10 muffins so they are slightly larger. Feel free to divide between 12 muffins for smaller muffins.
Nutrition
Calories: 288kcal | Carbohydrates: 43g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 221mg | Potassium: 255mg | Fiber: 4g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg
