Moist Banana Blueberry Oatmeal Muffins (Gluten-Free, Dairy-Free)

These incredibly moist banana blueberry oatmeal muffins make a delicious and satisfying breakfast or anytime snack! Totally gluten-free and dairy-free too!

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Tender Muffins for a Quick Breakfast or Snack

If you’re like me and tend to be in a rush in the mornings, these moist banana and blueberry oatmeal muffins are the perfect breakfast on the run, or a grab-and-go afternoon snack!

They also make great lunchbox treats for your kids, whether its the holidays or back-to-school season… and the little ones are sure to love it, as are the rest of the family!

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients you’ll need for these easy banana oatmeal blueberry muffins are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: With just 10 minutes prep time, a batch of these delicious gluten-free muffins is ready in under an hour!
• Totally Gluten-Free & Dairy-Free: The best part is that these easy muffin recipe are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy these banana blueberry oatmeal muffins without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these blueberry banana oatmeal muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Bananas: I recommend using ripe bananas because they will be naturally sweeter than unripe ones. (Make sure to mash the bananas well with either the back of a fork or a potato masher.)
• Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.
• Vegetable Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use other types of vegetable oil (such as canola oil, olive oil, avocado oil, etc.) or melted dairy-free butter.
• Vanilla Extract: I like adding vanilla extract to add some extra flavor. However, feel free to leave it out if you’re not keen on vanilla.
• Eggs: Eggs help to bind the ingredients together, so make sure you include it.
• Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 replacement for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier muffin texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Oats: For this recipe, do not use thick-cut oats. Use quick oats or rolled oats. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because many oats are processed in the same facilities that also process gluten-containing grains).
• Baking Powder: Baking powder is the only leavening agent, and helps the muffin batter to rise, so make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Ground Cinnamon: I like adding a pinch of ground cinnamon to add flavor, and highly recommend that you add it in. Alternatively, you can also replace it with equal amounts of pumpkin pie spice during the fall for fall vibes.
• Blueberries: You can use fresh blueberries or frozen blueberries. If using frozen, add the blueberries directly frozen (do not thaw them) before adding them to avoid excess moisture.

How to Make Banana Blueberry Oatmeal Muffins:

Combine Sugar and Wet Ingredients: In a large mixing bowl, add the mashed bananas, sugar, yogurt, oil, vanilla extract and eggs.

Mix to Combine: Mix well with a spatula or a hand whisk until fully combined.

Dish by Dish Tips:

• Add Nuts for Texture: Add chopped nuts (such as walnuts or almonds) to the muffin batter before baking for a crunchy texture.
• Line Muffin Pans: I highly recommend lining the muffin pan with paper muffin liners to prevent the bottom of the muffins from sticking to the pan.
• Storage: Store these gluten-free blueberry banana oatmeal muffins in an airtight container and refrigerate for up to 3 days.
• Freezing: Wrap these moist muffins individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature when needed.

Other Gluten-Free Oatmeal Recipes You’ll Love:

• Easy Oatmeal Muffins (Gluten-Free, Dairy-Free)
• Banana Oatmeal Muffins (Gluten-Free, Dairy-Free)
• Crispy Oatmeal Cookies (Gluten-Free, Dairy-Free)
• Chewy Oatmeal Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Oatmeal Cream Pies (Gluten-Free, Dairy-Free)

Gluten-Free Muffins to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Banana Blueberry Oatmeal Muffins (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These incredibly moist banana blueberry oatmeal muffins make a delicious and satisfying breakfast or anytime snack! Totally gluten-free and dairy-free too!

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Ingredients

Units USM Scale 1x2x3x

• 3 ripe medium bananas, mashed (approx. 1 1/2 cups mashed)
• 3/4 cup sugar
• 1/3 cup plain dairy-free yogurt
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup gluten-free 1:1 flour blend
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 cup gluten-free quick-cooking oats
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup fresh blueberries
• 1 tablespoon gluten-free 1:1 flour

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Instructions

1. Preheat and Line: Preheat the oven to 350F (180C) and line a regular muffin pan with paper muffin liners.
2. Combine Sugar and Wet Ingredients: In a large mixing bowl, add the mashed bananas, sugar, yogurt, oil, vanilla extract and eggs.
3. Mix to Combine: Mix well with a spatula or a hand whisk until fully combined.
4. Add Dry Ingredients: Add the dry ingredients to the same bowl: gluten-free 1:1 flour, xanthan gum (if using), gluten-free quick cooking oats, baking powder, salt, and ground cinnamon.
5. Whisk to Get Batter: Mix until a homogeneous muffin batter forms.
6. Fold Blueberries into Batter: In a separate bowl, toss the blueberries with 1 tablespoon of gluten-free 1:1 flour until properly coated to prevent them from sinking. Then, gently fold them into the batter until the blueberries are evenly distributed.
7. Transfer Batter to Muffin Pan: Divide the mixture into muffin pan, filling the cavities to the top. Optionally, sprinkle some oats or extra blueberries on top.
8. Bake Until Golden: Bake the muffins in a preheated oven at 350°F (180°C) for 25 to 30 minutes until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
9. Cool Before Eating: Remove from the oven, and let cool for a few minutes on a cooling rack before eating.

Notes

Bananas: I recommend using ripe bananas because they will be naturally sweeter than unripe ones.

Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.

Vegetable Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use other types of vegetable oil (such as canola oil, olive oil, avocado oil, etc.) or melted dairy-free butter.

Vanilla Extract: I like adding vanilla extract to add some extra flavor. However, feel free to leave it out if you’re not keen on vanilla.

Eggs: Eggs help to bind the ingredients together, so make sure you include it.

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 replacement for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier muffin texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Oats: For this recipe, do not use thick-cut oats. Use quick oats or rolled oats. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because many oats are processed in the same facilities that also process gluten-containing grains).

Baking Powder: Baking powder is the only leavening agent, and helps the muffin batter to rise, so make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Ground Cinnamon: I like adding a pinch of ground cinnamon to add flavor, and highly recommend that you add it in. Alternatively, you can also replace it with equal amounts of pumpkin pie spice during the fall for fall vibes.

Blueberries: You can use fresh or frozen blueberries; if using frozen, add the blueberries directly frozen (do not thaw them) before adding them to avoid excess moisture.

Storage: Store these gluten-free blueberry banana oatmeal muffins in an airtight container and refrigerate for up to 3 days.

Freezing: Wrap muffins individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature when needed.

• Prep Time: 10 mins
• Cooling Time: 10 mins
• Cook Time: 30 mins
• Category: Muffins
• Method: Baking