Who doesn’t love a warm, freshly baked muffin? These gluten free oatmeal banana blueberry muffins are a delicious treat that’s perfect for breakfast, a snack, or even dessert. Packed with wholesome ingredients, they’re easy to make and bursting with flavor.
This recipe uses simple, everyday items you probably already have in your kitchen. It’s beginner-friendly, requiring no fancy equipment or complicated steps. Let’s dive into why these muffins are so special and how you can whip them up at home.
Why People Love This Gluten Free Oatmeal Banana Blueberry Muffin Recipe
These muffins are a hit for so many reasons. They’re naturally gluten free, making them ideal for those with gluten sensitivities or celiac disease. The combination of oats, bananas, and blueberries creates a hearty yet sweet flavor everyone enjoys.
The texture is another big win. They’re moist and tender thanks to the bananas, with a slight chewiness from the oats. Plus, the burst of juicy blueberries in every bite adds a delightful freshness.
This recipe is also versatile and forgiving. You can tweak it to suit your preferences or dietary needs without sacrificing taste. It’s a guilt-free indulgence that feels wholesome and satisfying.
Ingredients You’ll Need for Gluten Free Oatmeal Banana Blueberry Muffins
To make these muffins, you’ll need a handful of simple ingredients. They’re easy to find at most grocery stores, and many are pantry staples. Here’s what you’ll need:
- 2 cups gluten free rolled oats
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup fresh or frozen blueberries
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1/2 cup almond milk (or any milk of choice)
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Make sure your oats are certified gluten free if you’re avoiding gluten. Fresh or frozen blueberries both work well, so use what you have on hand.
Kitchen Tools and Equipment
You don’t need much to make these muffins. A few basic tools will do the trick. Here’s what you’ll need:
- A large mixing bowl
- A medium mixing bowl
- A whisk or fork
- A muffin tin (standard 12-cup)
- Muffin liners or nonstick cooking spray
- A spatula or wooden spoon
- Measuring cups and spoons
- An oven
No electric mixer is required, which keeps things simple. You can mix everything by hand with ease.
How to Make Gluten Free Oatmeal Banana Blueberry Muffins
This recipe comes together quickly and easily. Follow these steps, and you’ll have delicious muffins in no time. Preheat your oven to 350°F (175°C) before you start.
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, combine the gluten free oats, baking powder, baking soda, cinnamon, and salt. Stir them together until evenly mixed. This ensures the leavening agents and spices are well distributed.
Step 2: Mash the Bananas
In a medium bowl, mash the ripe bananas with a fork until smooth. You want about 1 cup of mashed banana. A few small lumps are fine—they’ll add texture to the muffins.
Step 3: Mix the Wet Ingredients
To the mashed bananas, add the eggs, honey or maple syrup, almond milk, melted coconut oil, and vanilla extract. Whisk everything together until fully combined. The mixture should be smooth and slightly thick.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix—some small lumps are okay.
Step 5: Fold in the Blueberries
Gently fold the blueberries into the batter. If using frozen blueberries, add them straight from the freezer to prevent bleeding. Be careful not to crush the berries while mixing.
Step 6: Prepare the Muffin Tin
Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick cooking spray. This prevents the muffins from sticking and makes cleanup easier.
Step 7: Fill the Muffin Cups
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Use a spoon or an ice cream scoop for even portions. The batter should yield 10 to 12 muffins, depending on size.
Step 8: Bake the Muffins
Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Rotate the tin halfway through baking for even cooking.
Step 9: Cool and Enjoy
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Perfect Gluten Free Oatmeal Banana Blueberry Muffins
These tips will help you get the best results every time. They’re simple tweaks that make a big difference.
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Don’t overmix the batter to avoid dense or tough muffins.
- If using frozen blueberries, keep them frozen until adding to the batter.
- Check for doneness with a toothpick to avoid overbaking.
- Let the muffins cool slightly before removing them from the tin to prevent crumbling.
Nutritional Information
These muffins are a nutritious option for a quick snack or breakfast. Here’s the approximate nutritional breakdown per muffin (based on 12 muffins per batch):
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 27g |
| Fiber | 3g |
| Sugars | 12g |
| Sodium | 120mg |
Note: Values may vary slightly depending on specific ingredients and portion sizes.
Serving Suggestions
These muffins are delicious on their own, but you can elevate them with a few simple additions. Here are some ideas:
- Spread a little almond butter or peanut butter on a warm muffin for extra protein.
- Serve with a dollop of Greek yogurt and a drizzle of honey for a balanced breakfast.
- Pair with a cup of coffee or tea for a cozy morning treat.
- Add a side of fresh fruit like sliced strawberries or an orange for a colorful plate.
Storing and Freezing Tips
These muffins store well, so you can enjoy them throughout the week. Here’s how to keep them fresh:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container in the fridge for up to 1 week.
- Freezer: Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
Variations and Substitutions
This recipe is flexible, so feel free to customize it. Here are some ideas to switch things up:
- Swap blueberries for raspberries, chopped strawberries, or chocolate chips.
- Use applesauce instead of bananas for a different flavor (1 cup applesauce = 2 bananas).
- Replace almond milk with oat milk, coconut milk, or dairy milk.
- Add a handful of chopped nuts like walnuts or pecans for extra crunch.
Just keep the ratios of wet to dry ingredients similar for the best texture.
Why This Recipe Works
The combination of oats, bananas, and blueberries is a winning trio. Oats provide structure and fiber, bananas add natural sweetness and moisture, and blueberries bring a burst of flavor. The recipe balances healthy ingredients with a treat-like taste.
It’s also naturally gluten free without relying on expensive flour blends. The baking powder and soda give the muffins a nice rise, while the eggs and oil keep them tender.
Summary
These gluten free oatmeal banana blueberry muffins are a wholesome, delicious option for any time of day. They’re easy to make with simple ingredients and offer a moist, flavorful bite every time. Whether you’re gluten free or just looking for a tasty recipe, these muffins won’t disappoint.
They’re perfect for meal prep, kid-friendly snacks, or a quick breakfast on the go. With their versatility and crowd-pleasing taste, they’re sure to become a staple in your kitchen.
FAQ
Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture may be slightly softer. Rolled oats give a heartier bite.
Can I make these muffins vegan?
Substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use maple syrup instead of honey.
How do I prevent the blueberries from sinking?
Toss the blueberries in a little gluten free flour or oat flour before folding them into the batter.
Can I double the recipe?
Yes, simply double all ingredients and bake in two muffin tins or in batches. The baking time remains the same.
Are these muffins suitable for kids?
Absolutely! They’re naturally sweetened and packed with nutritious ingredients, making them a great kid-friendly snack.
Gluten Free Oatmeal Banana Blueberry Muffins
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk or Fork
- Muffin tin (standard 12-cup)
- Muffin liners or nonstick cooking spray
- Spatula or wooden spoon
Ingredients
- 2 cups gluten free rolled oats
- 2 ripe bananas mashed (about 1 cup)
- 1 cup fresh or frozen blueberries
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1/2 cup almond milk or any milk of choice
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, combine the gluten free oats, baking powder, baking soda, cinnamon, and salt. Stir them together until evenly mixed. This ensures the leavening agents and spices are well distributed.
Step 2: Mash the Bananas
- In a medium bowl, mash the ripe bananas with a fork until smooth. You want about 1 cup of mashed banana. A few small lumps are fine—they’ll add texture to the muffins.
Step 3: Mix the Wet Ingredients
- To the mashed bananas, add the eggs, honey or maple syrup, almond milk, melted coconut oil, and vanilla extract. Whisk everything together until fully combined. The mixture should be smooth and slightly thick.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix—some small lumps are okay.
Step 5: Fold in the Blueberries
- Gently fold the blueberries into the batter. If using frozen blueberries, add them straight from the freezer to prevent bleeding. Be careful not to crush the berries while mixing.
Step 6: Prepare the Muffin Tin
- Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick cooking spray. This prevents the muffins from sticking and makes cleanup easier.
Step 7: Fill the Muffin Cups
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Use a spoon or an ice cream scoop for even portions. The batter should yield 10 to 12 muffins, depending on size.
Step 8: Bake the Muffins
- Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Rotate the tin halfway through baking for even cooking.
Step 9: Cool and Enjoy
- Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
