• Skip to main content
  • Skip to primary sidebar
The Pretty Bee
  • About
  • Start Here
  • Recipes
    • Sort By Allergen
    • View all recipes
  • cookbooks
    • Quick Start Bundle.
  • contact
  • subscribe
menu icon
go to homepage
search icon
Homepage link
  • About
  • Start Here
  • View All Recipes
  • Sort By Allergen
  • Cookbooks
  • Contact
×

Home » Breakfast » Banana Oatmeal Muffins (Vegan and Gluten Free).

Banana Oatmeal Muffins (Vegan and Gluten Free).

Oct 4, 2018 by Kelly Roenicke · 24 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe Print Recipe
banana oatmeal muffin recipe

These vegan and gluten free banana oatmeal muffins are perfect for a healthy breakfast or snack. Enjoy this flavorful muffin with a hot cup of coffee or tea.

banana oatmeal muffins

Does anyone else have trouble with an overabundance of brown bananas from time to time?

We buy bananas, and then suddenly they’re too ripe, and so I’m sticking them in the freezer to save them. And that means that we’ll be eating banana bread or muffins sometime soon!

My boys love banana muffins. We love banana chocolate chip muffins, gluten free banana blueberry muffins, and these banana oatmeal muffins.

vegan banana oat muffins

These banana oatmeal muffins are so easy to make, and just perfect for a quick breakfast or after school snack. I ground up some gluten free oats in the food processor to make oat flour to add some extra fiber to these muffins. If you happen to have oat flour on hand, you could use that instead.

Is oat flour gluten free?

Oat flour made from certified gluten free oats is gluten free. The issue is that oats are often grown and processed in areas with wheat and other gluten containing grains. Pure oats are a gluten free grain. Make sure you only buy oats or oat flour that says it is “certified gluten free.”

Should I use brown bananas to make muffins?

These banana oatmeal muffins are best when the bananas are very ripe – they will have more flavor than if you use somewhat ripe bananas. Look for your bananas to have brown spots on the peel. You can also use brown bananas that have been frozen – these will be very sweet.

How to make banana oatmeal muffins:

  1. Mash the ripe bananas with a fork. Add the sugar and stir well.
  2. Add the other ingredients and stir well.
  3. Place in a muffin pan and bake at 350 degrees for about 20 minutes.
  4. Let cool in the pan for a few minutes before removing.

how to make banana oat muffins

Enjoy these banana oatmeal muffins with:

  • a cup of tea or coffee
  • this whipped strawberry butter
  • vegan buttery spread and a drizzle of honey

Disclosure: This post contains affiliate links.

banana oatmeal muffins
4.67 from 6 votes
Print

Banana Oatmeal Muffins (Vegan and Gluten Free).

Vegan and gluten free banana oatmeal muffins make a great breakfast or after school snack. 

Course Breakfast
Cuisine Dairy Free, gluten free, vegan.
Keyword banana oat muffins, healthy breakfast recipes
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 232 kcal
Author Kelly Roenicke

Ingredients

  • 1 ¾ cups gluten free flour blend or regular flour if you don’t need to be gluten free
  • ½ cups certified gluten free oats
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup organic canola oil or coconut oil, or vegan buttery spread
  • ⅔ cup organic cane sugar
  • ¼ cup coconut sugar
  • 2 Tablespoons golden ground flax seed meal
  • 2 very ripe bananas mashed
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  1. Preheat the oven to 325 degrees. Line a muffin tin with paper liners.
  2. Place the gluten free oats in a food processor and process on high speed to grind into a somewhat fine flour.
  3. Place the bananas in a large bowl and mash with a fork. Add the ground flax seed, oil, and vanilla and stir. Add the sugars and stir again.

  4. Add the gluten free flour, ground oats, baking soda, and salt, and stir well. Spoon into the muffin pan, filling each liner ⅔ full. Sprinkle some gluten free oats on top if desired.
  5. Bake at 325 degrees for 20-23 minutes.
  6. Let the muffins cool in the pan for a few minutes before removing.

Recipe Notes

These muffins will stay fresh in a ziploc bag for about 4 days.

You can freeze these muffins in a freezer bag - they should stay fresh for about 3 months.

If you aren't gluten free, go ahead and use regular flour in this recipe.

Nutrition Facts
Banana Oatmeal Muffins (Vegan and Gluten Free).
Amount per Serving
Calories
232
% Daily Value*
Fat
 
10
g
15
%
Sodium
 
122
mg
5
%
Potassium
 
92
mg
3
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
16
g
18
%
Protein
 
2
g
4
%
Vitamin A
 
15
IU
0
%
Vitamin C
 
1.7
mg
2
%
Calcium
 
17
mg
2
%
Iron
 
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

gluten free banana muffins

This post was originally published in September 2015. It has been updated with new photos.

Follow along:

 my ebooks // pinterest //  facebook

Related

« Vegan Gingerbread Mini Bundt Cakes.
Healthy Homemade Apple Chips. »

Filed Under: Breakfast, Dairy Free, Desserts, food, Gluten Free, Sweets, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Delicious Vegan Banana Waffles. - March 18, 2023
  • 25 Delectable Egg Free Desserts Your Family Will Love. - March 2, 2023
  • Gluten Free Apple Muffins (Vegan, Nut Free). - February 28, 2023

Reader Interactions

Comments

  1. Thomas abenedict

    October 31, 2020 at 9:38 am

    Hi!

    The cooking temperature is 325 in this recipe and should be 350.

    Reply
  2. Leigh Anne

    September 24, 2020 at 10:40 am

    5 stars
    I’m not one to leave reviews either, but these muffins are awesome! they are my go to! Thank you :)

    Reply
    • Kelly Roenicke

      September 29, 2020 at 4:10 pm

      Thank you for letting me know you enjoyed these!

      Reply
  3. Leigh Anne

    September 24, 2020 at 10:27 am

    5 stars
    I’m not one to leave reviews either, but these muffins are awesome! they are my go to! Thank you :)
    Perfect if you have any food allergies!

    Reply
  4. Tia

    July 05, 2020 at 3:20 pm

    5 stars
    OH MY FREGGLEROCKING GOODNESS ! I HAVE NEVER LEFT A REVIEW ON A RECIPE BEFORE – EVEN ONES I USE ALL THE TIME

    But this my friends is fricking gold best damn muffin I’ve ever had in my life
    I tripled my recipe- everything as normal just used brown sugar in replacement for coconut, didnt grind up the oatmeal.

    The batch was a little tough so I added 1/4 cup of oat milk and 3tbsp of vegan butter cooked for 40mins and HOLY HANNA MONTANA FRIENDS ILL NEVER MAKE ANOTHER RECIPE FOR BANANA BREAD AGAIN THIS IS IT END GAME !

    Reply
  5. NC

    June 24, 2020 at 10:05 pm

    4 stars
    Love these! Made them as “breakfast muffins” for camping, and we’re snacking on some fresh from the oven. I tossed about 1/2 cup of fresh blueberries in there and left out the coconut sugar–for our tastes, they’re sweet enough without, especially if your bananas are ripe.
    Thanks!

    Reply
    • NC

      June 24, 2020 at 10:07 pm

      Oh, I also halved the oil (coconut) and replaced it with almond butter for a bit more protein. Delish!

      Reply
  6. Melanie

    July 22, 2019 at 9:52 am

    I would love to make these but cannot eat flax seeds or eggs amongst many allergies do I need to use them or is there a substitute (cannot eat chia seeds either)

    Reply
    • Kelly Roenicke

      September 11, 2019 at 4:45 pm

      You can use 3 Tablespoons of applesauce instead!

      Reply
  7. Denise

    February 23, 2019 at 3:32 pm

    4 stars
    I found the batter to be very thick not at all like the picture. But the muffins did rise and with an extra five minutes they were cooked all the way through. I liked the flavor but will try them without the extra 1/4 cup of sugar next time. This is a keeper.

    Reply
  8. Katie

    October 08, 2018 at 3:49 pm

    5 stars
    Delicious recipe!

    Reply
  9. Macy

    April 10, 2016 at 11:31 pm

    Yum! But is there any substitution for the coconut sugar? I have none.

    Reply
    • Kelly

      April 15, 2016 at 11:02 pm

      Sure, any sugar will do!

      Reply
  10. Sarah@Whole and Heavenly Oven

    September 17, 2015 at 7:54 am

    Banana muffins are my absolute favorite! LOVE how loaded with texture and healthy goodness these beauties are! So want one (or 5) right now with my coffee!

    Reply
    • Kelly

      September 17, 2015 at 11:08 am

      Thanks, Sarah!

      Reply
  11. Gayle @ Pumpkin 'N Spice

    September 16, 2015 at 6:58 am

    These muffins look fantastic, Kelly! I love that you combined bananas and oatmeal. What a perfect breakfast or snack!

    Reply
    • Kelly

      September 17, 2015 at 11:06 am

      Thank you!

      Reply
  12. Alex

    September 15, 2015 at 6:36 pm

    These muffins look amazing! Just wondering though, could I use eggs instead of flax seed? How would I do the substitution?
    Thanks!

    Reply
    • Kelly

      September 17, 2015 at 11:07 am

      Yes, go ahead and use 2 eggs!

      Reply
  13. Strength and Sunshine

    September 15, 2015 at 4:28 pm

    Bahahaha! I buy grapes every week and I’m not stopping ;) I even bought BLACK grapes this week! Getting more dangerous!

    Reply
  14. whiskandshout

    September 15, 2015 at 2:17 pm

    Bugs in my fruit?! NO thanks! Love these muffins- vegan and gluten free is the best :)

    Reply
  15. Natalie @ Tastes Lovely

    September 15, 2015 at 1:43 pm

    Black widow spider in a bag of grapes?! I would die! Now I am going to be on the extra lookout when I buy grapes. This muffins look delicious! Wish I had these for breakfast today instead of cold cereal.

    Reply
    • Kelly

      September 17, 2015 at 11:08 am

      Thanks, Natalie! I know, that spider thing is freaky! Yuck.

      Reply

Trackbacks

  1. Nutella Alternative, Cinnamon Coffee Mug, Pumpkin Smoothie, Banana Oatmeal Muffins and More says:
    September 22, 2015 at 10:40 pm

    […] Banana Oatmeal Muffins @ The Pretty Bee […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

kelly roenicke portrait

Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Learn more →

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Find the perfect recipe

Filter all recipes by allergen

Search & Sort Recipes by Allergen

Footer

↑ back to top

Browse my allergy friendly cookbooks.

Why, yes, I DO have a print cookbook!

Allergy Friendly Chocolate Cake Your Family Will Love

best dairy free gluten free chocolate cake recipe

Copyright © 2022 The Pretty Bee | Disclosure | Privacy Policy