Hello Foodies, Today, we’re baking a batch of delicious banana oatmeal muffins that are gluten-free. These muffins are a favourite in my family, and I’m excited to share this simple recipe with you.
STORAGE TIPS
- Fresh Bananas: Wrap the top of your banana bunch with plastic wrap to slow down ripening.
- Frozen Bananas: Peel and freeze overripe bananas for smoothies or future baking projects.
How to make Banana Oatmeal Muffins step by step:
1
Preheat and Prepare
◉ Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with cupcake liners. If you have silicone muffin cups, they work great and don’t need greasing.
2
Mix Dry Ingredients
◉ In a large bowl, combine 1 1/4 cups (178 grams) of gluten-free flour blend, 1 cup (90 grams) of oat flour, 1/2 cup (117 grams) of light brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt, 3/4 cup (6 ounces) of milk, 1/4 cup (56 grams) of melted unsalted butter. Mix well to ensure everything is evenly distributed.
3
Combine Wet Ingredients
◉ In a separate bowl, 2 room temperature eggs until smooth.
Quick Tips
Melting Butter
Try using a tall jar instead of a shallow bowl when melting butter in the microwave. The height helps keep the butter from popping and making a mess.
4
Add Bananas and Vanilla:
◉ Mash 2 very ripe bananas in a bowl until smooth. Add the mashed bananas and 1 teaspoon of vanilla extract to the wet ingredients. Mix thoroughly.
5
Combine Wet and Dry Mixtures
◉ Pour the wet ingredients into the dry ingredients. Stir until just combined, making sure there are no lumps. The batter should be slightly thick but smooth.
6
Fill and Bake
◉ Use a cookie scoop or spoon to fill the muffin tins about 3/4 full with the batter. If desired, sprinkle a little raw sugar on top of each muffin for a sweet, crunchy finish. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7
Cool and Enjoy
◉ Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your banana oatmeal muffins warm or at room temperature.
LOOKING FOR MORE BANANA OATMEAL MUFFIINS PERFECTION:
If you loved these banana oatmeal muffins, you might also enjoy these recipes:
- Gluten-Free Chocolate Chip Banana Bread: A moist and sweet bread packed with chocolate chips and banana flavor.
- Oatmeal Raisin Cookies: Chewy and delicious cookies with the classic combination of oats and raisins.
- Blueberry Oat Muffins: Gluten-free muffins bursting with juicy blueberries and a hint of lemon.
- Banana Nut Bread: A classic loaf made with ripe bananas and crunchy walnuts.
- Pumpkin Spice Muffins: Gluten-free muffins perfect for fall, full of warm spices and pumpkin puree.
- Healthy Breakfast Bars: Gluten-free bars packed with oats, dried fruit, and nuts for a nutritious start to your day.
Recipe
Banana Oatmeal Muffins (Gluten-Free)
These banana oatmeal muffins are a delicious and easy gluten-free treat. Perfect for breakfast or a snack, they combine the natural sweetness of ripe bananas with the subtle nutty flavor of oat flour. Simple to make and packed with flavor, these muffins are sure to become a family favorite. Follow the steps below for a batch of these moist and tasty muffins.
Ingredients
- 1 1/4 cups (178 grams) gluten-free flour blend
- 1 cup (90 grams) oat flour
- 1/2 cup (117 grams) light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (6 ounces) milk
- 1/4 cup (56 grams) unsalted melted butter
- 2 large eggs, room temperature
- 2 very ripe bananas, mashed
- 1 teaspoon vanilla extract
- Raw sugar for topping (optional)
Instructions
- Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with cupcake liners. Alternatively, use silicone muffin cups. - Mix Dry Ingredients
In a large bowl, combine the gluten-free flour blend, oat flour, light brown sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution. - Combine Wet Ingredients
In a separate bowl, whisk together the milk, melted butter, and eggs until smooth. - Add Bananas and Vanilla
Mash the ripe bananas in a bowl until smooth. Add the mashed bananas and vanilla extract to the wet ingredients. Mix thoroughly. - Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir until just combined, ensuring there are no lumps. The batter should be slightly thick but smooth. - Fill the Muffin Tins
Use a cookie scoop or spoon to fill the muffin tins about 3/4 full with the batter. If desired, sprinkle a little raw sugar on top of each muffin for a sweet, crunchy finish. - Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean. - Cool and Serve
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your banana oatmeal muffins warm or at room temperature.
Frequently Asked Questions (FAQ) about BANANA OATMEAL MUFFIINS
Q: Can I use regular flour instead of gluten-free flour?
A: Yes, you can substitute regular flour, but the texture might be slightly different.
Q: Can I make these muffins dairy-free?
A: Yes, you can use dairy-free milk (like almond or soy) and replace the butter with a dairy-free alternative or coconut oil.
Q: How ripe should the bananas be?
A: The riper, the better! Overripe bananas with brown spots are ideal for these muffins.
Q: How should I store the muffins?
A: Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.
Q: Can I add mix-ins to the batter?
A: Absolutely! Chocolate chips, nuts, or dried fruit make great additions to the muffins.
Q: What can I use instead of oat flour?
A: If you don’t have oat flour, you can use more gluten-free flour, though the flavor might be slightly different.
Q: How do I know when the muffins are done?
A: The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.
