Gluten-Free Banana Oat Muffins
Updated Mar 12, 2024, Published Dec 17, 2021
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These Gluten-Free Banana Oat Muffins are a delicious treat for breakfast or brunch or as an afternoon snack with tea or coffee.
Banana Oat Muffins
Ingredients
For the muffins:
- 1½ cups (180 g) gluten-free all-purpose flour blend
- ½ teaspoon (1.5 g) xanthan gum (omit if your flour blend contains it)
- ½ cup (50 g) gluten-free old-fashioned oats
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) kosher or fine sea salt
- 1 teaspoon (2.6 g) ground cinnamon
- 2 large eggs, , room temperature
- 1 cup (240 mL) mashed banana (about 2 medium)
- 1 teaspoon (5 mL) pure vanilla extract
- ⅓ cup (80 mL) avocado oil (or neutral oil of choice)
- ⅔ cup (160 mL) milk (or unsweetened coconut milk beverage)
For the streusel topping:
- 2 tablespoons (30 g) butter, melted (or melted dairy-free butter or coconut oil)
- ¼ cup (50 g) light brown sugar, packed
- 1 tablespoon (8 g) gluten-free all-purpose flour blend
- ⅛ teaspoon (0.4 g) xanthan gum (omit if your flour blend contains it)
- ⅓ cup (30 g) gluten-free old-fashioned oats
Instructions
- Preheat the oven to 400°F and spray a 12-cup muffin pan with gluten-free nonstick spray and line with paper liners.
- In a large bowl, whisk together the flour, xanthan gum, oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Break up any big brown sugar clumps as necessary.
- In a medium bowl, beat the eggs. Whisk in the mashed banana, vanilla, oil, and milk. Pour the wet ingredients into the dry ingredients and mix well until combined.
- Divide the batter between the 12 muffin cups and set aside while you make the topping. The batter needs to sit at least 10-15 minutes before baking.
- To make the streusel topping, mix together the melted butter, brown sugar, flour, xanthan gum, and oats in a small bowl. Mix until all ingredients are moistened. Sprinkle the topping over the muffins, dividing evenly between all 12.
- Bake for 18-22 minutes or until a toothpick comes out clean. Cool on a wire rack. Store leftover muffins in an airtight container for up to 3 days.
Nutrition
Calories: 248kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 29mgSodium: 269mgPotassium: 131mgFiber: 3gSugar: 21gVitamin A: 158IUVitamin C: 2mgCalcium: 63mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe for Gluten Free Banana Oat Muffins can also be found on What The Fork Food Blog.
