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Closeup of Banana Oat Muffins on a piece of parchment paper on a light wood board with a white background
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4.50 from 2 votes

Banana Oat Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert
Servings: 12 Muffins
Calories: 248kcal
Author: Sharon Lachendro

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
US Customary - Metric

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: 248kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 269mg | Potassium: 131mg | Fiber: 3g | Sugar: 21g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg