Gluten Free Banana Oatmeal Muffins | Easy Recipe
Get ready to enjoy a healthy baking adventure with these gluten free banana oatmeal muffins. They’re great for healthy snacks or a quick breakfast. You’ll make 12 moist and tasty muffins in under 30 minutes.
Each muffin has 5 grams of protein and only 179 calories. They’re a healthy choice for your day. The recipe uses 1.5 cups of rolled oats and 1 cup of almond flour. This makes them soft and easy on your stomach. Plus, they’re paleo-friendly and dairy-free, all in one bowl.
These muffins are perfect for a quick breakfast or a midday snack. Try topping them with maple syrup or almond butter for a special treat. Store them in the fridge for up to 10 days. Enjoy a week of easy, healthy snacking.
Table of Contents
The Perfect Healthy Breakfast Muffin Experience
Discover the joy of gluten-free banana oatmeal muffins, a delightful twist on traditional banana bread alternatives. These dairy-free muffins are the ideal grab-and-go breakfast option, packed with flavor and nutrition.
Benefits of Gluten Free Baking
Gluten-free baking offers numerous advantages. These muffins are made with almond flour, increasing protein content and healthy fats. With just 10 ingredients, they’re simple to make and free from refined sugars, relying on ripe bananas for natural sweetness.
Why These Muffins Are Perfect for Meal Prep
These muffins excel as a meal prep option. You can bake a batch of 24 mini muffins or 9-12 full-sized ones in just 35 minutes. Store them at room temperature for 2 days, in the fridge for 4 days, or freeze for up to 3-4 months, making them a convenient grab-and-go breakfast choice.
Key Nutritional Benefits
Each muffin packs a nutritional punch with only 114 calories. They’re fluffy, moist, and taste like classic banana oatmeal muffins. The recipe’s flexibility allows for variations like adding nuts or chocolate chips, or making them egg-free.
| Nutritional Info | Value |
|---|---|
| Calories per muffin | 114 |
| Preparation time | 10 minutes |
| Cooking time (large muffins) | 25 minutes |
| Cooking time (mini muffins) | 18-20 minutes |
Essential Ingredients for Gluten Free Banana Oatmeal Muffins
To make tasty gluten-free banana oatmeal muffins, you need the right ingredients. These treats are great for kids and can be made without eggs or nuts. Let’s look at what makes these muffins a healthy and tasty breakfast choice.
Choosing the Right Gluten-Free Flour Blend
Finding the right gluten free flour blend is key for texture. Look for a mix with rice flour, tapioca starch, and xanthan gum. This mix helps the muffins have a texture similar to those with gluten.
Selecting Certified Gluten-Free Oats
Oats are naturally gluten-free, but they can get contaminated during processing. Always pick certified gluten-free oats to keep them safe for those with gluten issues.
Importance of Ripe Bananas
Ripe bananas add natural sweetness and moisture. They also help the muffins’ texture and bind ingredients together, making them perfect for baking without eggs.
Dairy-Free Alternatives and Options
For a dairy-free version, use almond milk or water instead of regular milk. You can also replace eggs with flax eggs for a vegan option.
| Ingredient | Amount | Purpose |
|---|---|---|
| Mashed bananas | 1 cup | Sweetness and moisture |
| Maple syrup | 1/4 cup | Natural sweetener |
| Almond milk | 1/2 cup | Liquid base |
| Gluten-free oats | 1 1/2 cups | Texture and nutrition |
| Almond flour | 1 cup | Gluten-free base |
Step-by-Step Baking Instructions
Ready to make some tasty gluten-free banana oatmeal muffins? This easy oat flour recipe is great for those who love healthy baking and vegan snacks.
First, preheat your oven to 375°F. In a big bowl, mash 2 1/2 medium ripe bananas until they’re smooth. Add 1/2 cup sour cream (or a dairy-free option) and 2 beaten eggs. Then, mix in 1/2 cup coconut palm sugar for sweetness.
In another bowl, mix 1 1/2 cups gluten-free flour blend, 2 1/4 cups certified gluten-free old-fashioned oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt. Fold these dry ingredients into the wet mixture gently.
Let the batter rest for 5-10 minutes. This lets the oats soak up the moisture. Then, fill 12 muffin cups about 3/4 full with the batter. You can also add chocolate chips on top for a special touch.
Bake for 18-22 minutes, flipping the pan halfway. The muffins are ready when a wooden pick comes out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack. Enjoy them warm or store them in an airtight container for up to 3 days.
Storage Tips and Freezing Guidelines
Keeping your gluten-free banana oatmeal muffins fresh is crucial. They’re great for meal prep and quick breakfasts. You can store them in different ways to meet your needs.
Counter Storage Methods
For a short time, store cooled muffins in an airtight container at room temperature. They stay fresh for up to 3 days. This is perfect for a quick breakfast or snack.
This method keeps their texture and taste in check. You’ll always have tasty snacks ready.
Freezer Storage Techniques
Freezing is a great way to keep muffins fresh longer. Cool them down completely before freezing. You can wrap each muffin or put them in a freezer-safe container.
They can be frozen for up to 3 months. This is great for meal prep that lasts. Enjoy these treats whenever you want.
Reheating Instructions
There are two ways to reheat a frozen muffin. For a fast option, microwave for 30 seconds to 1 minute. For a fresher taste, thaw in the fridge overnight.
These methods keep your muffins tasting great. They’re perfect for busy mornings or as healthy snacks all day.
FAQ
Are these muffins suitable for people with Celiac disease?
Yes, these muffins are good for people with Celiac disease. Just make sure to use gluten-free oats. Regular oats might have gluten, so it’s important to pick oats that are labeled gluten-free.
Can I make these muffins vegan?
Yes, you can make these muffins vegan. Replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens. Use this in place of each egg.
How long do these muffins stay fresh?
These muffins are fresh for up to 3 days in an air-tight container at room temperature. If you refrigerate them, they last up to 10 days. You can also freeze them for months.
Can I use a different type of milk instead of almond milk?
Absolutely! You can use any milk you like. Try oat milk, soy milk, or coconut milk. Or, if you prefer, you can use regular cow’s milk.
How ripe should the bananas be for this recipe?
Use very ripe bananas for the best taste. They should have lots of brown spots on the peel. These bananas are softer and sweeter, adding moisture and flavor to the muffins.
Can I add other mix-ins to these muffins?
Yes, you can add different mix-ins. Try chocolate chips, chopped nuts, dried fruit, or fresh berries. Just remember to not add too much so the batter stays right.
Are these muffins nut-free?
The original recipe has almond flour and almond milk, which are not nut-free. But, you can make them nut-free. Use oat flour or a gluten-free flour blend instead of almond flour. Choose a nut-free milk like oat milk or rice milk.
How do I know when the muffins are done baking?
The muffins are done when they’re golden brown on top. A toothpick inserted into the center should come out clean or with a few moist crumbs. They should also spring back when touched lightly.
Can I make these muffins into a loaf instead?
Yes, you can make a banana bread loaf instead of muffins. Pour the batter into a greased 9×5-inch loaf pan. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick comes out clean.
How many calories are in each muffin?
Each muffin has about 150-200 calories. These muffins are packed with nutrients, including 5 grams of protein, healthy fats, and fiber.