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.