Banana Oatmeal Muffins (gluten-free, dairy-free)
Let’s face it, some mornings are hectic. It’s not always easy to get the kids off to school smoothly. And sometimes you just need a convenient breakfast to grab on the go. Well these healthy banana oatmeal muffins are the perfect breakfast for those busy days!
Sadly, not all muffins are created equal. The store-bought versions are usually full of ingredients like refined-flours, refined-sugar, and preservatives. These ingredients aren’t the best thing to eat first thing in the morning because they’ll just lead to a mid-morning blood sugar crash around 10am.
The great thing about homemade baking is that you can control the ingredients you put into your food. Things like good quality flours and sweeteners really do make a big difference in the quality of taste and nutrition that your family receives.
These healthy banana oat muffins are nut-free, gluten-free, dairy-free and oil free. So they’re perfect for anyone with these food allergies. They make a great school snack for kids.
They’re made with whole oats, instead of a traditional gluten-free flour. Using oats in your baking is a more affordable option and making oat flour is super easy.
This recipe is easy to customize. Feel free to add chocolate chips, fruit, seeds or nuts if you’d like.
BANANA OATMEAL MUFFINS RECIPE
2 ½ cups old-fashioned oats (1.5 cups whole, 1.5 cups ground)
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 ripe bananas, mashed
1/2 cup maple syrup (or honey)
3/4 cup milk of your choice (I used oat milk)
3 tsp vanilla
Preheat your oven to 350°F degrees. Line a muffin tin with cupcake liners and set aside.
In a blender, add 1.5 cups of oats and blend until it turns into a fine flour. Add the oat flour to a medium bowl, along with another 1.5 cups of whole oats (you’ll have half oats flour, half whole oats). Add the baking soda, baking powder, salt and cinnamon and mix everything together.
In a large bowl, add ripe bananas and mash them with a fork. Then add eggs, maple syrup, milk, and vanilla and whisk together.
Next add the dry ingredients into the wet ingredients bowl. Stir everything and then let the batter sit for 10-20 minutes to let oats soak up the mixture.
Spoon into muffin tins and fill to the top of cupcake liners. Sprinkle a small amount of whole oats on top of each muffin (optional). Place in oven for 25-30 minutes, or until toothpick comes out clean from the muffin. Let cool on a rack for 10 mins before serving. Store in an airtight container for up to 1 week. These muffins also freeze well - just wrap individually for freezing and then pull one out for breakfast in the morning and pop into the oven for 45 seconds.
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