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

Moist and flavorful, these amazing gluten-free banana oatmeal muffins are so easy to make and a batch is ready in 45 minutes. Made with fresh bananas and a hint of cinnamon, these delicious muffins are perfect for a quick breakfast or tasty snack on the go! Totally dairy-free too.

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Delicious Muffins for Breakfast

In my opinion, muffins of any kind make a delicious and easy breakfast – especially when you’re in a rush.

Whether it’s a savory cottage cheese and egg muffin, or decadent double chocolate muffin, or morning glory muffins – it doesn’t really matter. The individual size makes muffins a grab-and-go breakfast option or anytime snack is a favorite with everyone..

And today, we’re making a muffin specially for banana bread lovers, inspired by these popular oatmeal muffins (which we use as a base recipe).

Tender, moist, and filled with banana flavor and sprinkled with a hint of cinnamon, these amazing muffins are banana bread in muffin form! YUM!!

Don’t take my word for it though, go bake a batch yourself and you’ll understand why!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients needed for making these gluten-free banana oat muffins are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the muffin batter is just a matter of mixing the wet ingredients with the dry ingredients. Then pour into muffin tin, sprinkle with oats and bake! It doesn’t get any easier than this!
• Totally Gluten-Free & Dairy-Free: The best part is that these delicious muffins are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free banana oatmeal muffins recipe.

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

Recipe Notes + Substitutions:

• Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. However, feel free to use whichever neutral vegetable oil you have on hand, or use melted melted if you prefer.
• Sugar: I prefer using light brown sugar to give the muffins a golden brown look. However, you may also use white sugar, cane sugar or coconut sugar if you prefer.
• Eggs: Eggs are necessary for binding the ingredients as well as to give the batter rise in this gluten-free muffin recipe, so make sure you include them in.
• Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another type of dairy-free milk (such as cashew milk, oat milk, rice milk, etc.) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final 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.
• Oat Flour: If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free oat flour (this is because oats are often processed in the same facilities that process gluten-containing grains).
• Baking Powder: Baking powder is the only leavening agent here to help the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Rolled Oats: I like using old-fashioned rolled oats, but you can also use quick cooking oats (quick oats) if you prefer. If you are Celiac or gluten-intolerant, make sure to use gluten-free oats.
• Ground Cinnamon: I enjoy adding a pinch of ground cinnamon for flavor. However, if you don’t like the taste of cinnamon, feel free to leave it out.

How to Make Gluten-Free Banana Oatmeal Muffins (Step by Step):

Mash Bananas: Mash the bananas in a shallow bowl or plate.

Beat Oil and Sugar: In a large mixing bowl, beat the oil and light brown sugar together until combined.

Dish by Dish Tips:

• Optional Add-Ins: Feel free to sprinkle in some chocolate chips, chopped walnuts, raisins, or blueberries if you like!
• Storing: To store, place the cooled gluten-free oatmeal banana muffins in an airtight container and store in the refrigerator for up to 3 days.
• Make Mini or Jumbo Muffins: This recipe makes 12 regular-sized muffins, but you can easily make 24 mini muffins in a mini muffin tin (bake for 15 to 17 minutes), or make 6 jumbo muffins in a jumbo muffin pan (bake for 40 to 45 minutes) – to check that the muffins are ready, insert a toothpick in the middle of a muffin and it should come out clean.
• Make Banana Oat Loaf: If you rather make a loaf of quick bread, simply pour the batter into a large loaf pan and bake for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean.
• Freezing: To freeze, wrap these gluten-free banana muffins in plastic wrap and freeze for up to 2 months. Reheat the muffins in the oven until warm before eating.

Other Gluten-Free Oatmeal Recipes You’ll Love:

• Easy Oatmeal Muffins (Gluten-Free, Dairy-Free)
• Oatmeal Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Crispy Oatmeal Cookies (Gluten-Free, Dairy-Free)
• Raspberry Oatmeal Bars (Gluten-Free, Vegan)
• Maple Oatmeal Porridge (Gluten-Free, Vegan)

Gluten-Free Muffin Recipes 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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Gluten-Free Banana Oatmeal Muffins (Dairy-Free)

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• Author: Felicia Lim
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

Moist and flavorful, these amazing gluten-free banana oatmeal muffins are so easy to make and a batch is ready in 45 minutes. Made with fresh bananas and a hint of cinnamon, these delicious muffins are perfect for a quick breakfast or tasty snack on the go! Totally dairy-free too.

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Ingredients

Scale 1x2x3x

• 2/3 cup sunflower oil
• 3/4 cup light brown sugar
• 2 large eggs
• 2 large bananas or 3 small bananas, mashed (1 cup mashed)
• 1 cup almond milk
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup gluten-free oat flour
• 2 1/2 teaspoons baking powder
• pinch of salt
• 1/2 cup old-fashioned rolled oats + more for sprinkling on top
• 2 teaspoons ground cinnamon

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Instructions

1. Preheat and Grease: Preheat oven to 350F and line a regular muffin pan with white paper muffin liners.
2. Mash Bananas: Mash the bananas in a shallow bowl or plate.
3. Beat Oil and Sugar: In a large bowl, beat the oil and light brown sugar together until combined.
4. Add Eggs, Mashed Bananas and Milk: Add the eggs, mashed bananas and almond milk and mix well to get a homogeneous mixture.
5. Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free all-purpose flour, oat flour, baking powder, salt, old-fashioned roll oats, and ground cinnamon together to combine.
6. Combine Dry and Wet Ingredients: Add the dry ingredients to the bowl with the wet ingredients and mix well to combine. (DO NOT over-mix the batter).
7. Transfer Batter to Muffin Tin: Divide the oatmeal muffin batter evenly between the muffin liners in the muffin tin. Sprinkle extra rolled oats over the batter
8. Bake Until Golden: Bake for 30 to 35 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.
9. Cool and Enjoy: Let the muffins cool for at least 5 minutes in the muffin tin before removing them and letting them cool completely on a wire rack before enjoying.

Notes

Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. However, feel free to use whichever neutral vegetable oil you have on hand.

Sugar: I prefer using light brown sugar to give the muffins a golden brown look. However, you may also use white sugar or cane sugar if you prefer.

Eggs: Eggs are necessary for binding the ingredients together, as well as to give the batter rise, so make sure you include them in.

Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use another type of dairy-free milk (such as cashew milk, oat milk, rice milk, etc.) if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final 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.

Oat Flour: If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free oat flour (this is because oats are often processed in the same facilities that process gluten-containing grains).

Baking Powder: Baking powder is the only leavening agent here to help the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Rolled Oats: I like using old-fashioned rolled oats, but you can also use quick cooking oats if you prefer.

Ground Cinnamon: I enjoy adding a pinch of ground cinnamon for flavor. However, if you don’t like the taste of cinnamon, feel free to leave it out.

Storing/Freezing: To store, place the cooled gluten-free oatmeal banana muffins in an airtight container and store in the refrigerator for up to 3 days. To freeze, wrap the muffins in plastic wrap and freeze for up to 2 months. Reheat the muffins in the oven until warm before eating.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Muffins
• Method: Baking
• Cuisine: American