Name: Gluten Free Banana Oat Mini Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup gluten-free flour blend; 1 cup gluten-free oats; 1 teaspoon ground cinnamon; 1 teaspoon baking powder (aluminum-free); 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1 tablespoon chia seeds; 2 large bananas (or 3 small); 2 teaspoons pure vanilla extract; 2 large eggs; 2/3 cup melted coconut oil; 3/4 cup coconut sugar (or brown sugar)

Jump to Recipe

If you love a baked treat that’s wholesome, moist, and utterly irresistible, you’ll fall head over heels for these Gluten Free Banana Oat Mini Muffins. Packed with nutty oats, mashed banana, and a subtle hint of cinnamon, every bite brings comfort and joy — not to mention, they’re a breeze to whip up and friendly to most diets. Perfect for breakfasts on the run, school lunchboxes, or a mid-afternoon pick-me-up, these adorable mini muffins will quickly disappear every time you bake them.

Gluten Free Banana Oat Mini Muffins Recipe - Recipe Image

Ingredients You’ll Need

What truly makes these muffins shine is their short, purposeful ingredients list. Each element is essential, contributing its own flavor, texture, or nutritional bonus. Let’s break down what you’ll need, and why you shouldn’t skip a single thing!

Gluten free flour blend: The foundation for structure without any gluten, be sure to use your favorite blend for the best crumb.
Gluten free oats: Adds heartiness and a chewy texture that pairs beautifully with banana and spice.
Ground cinnamon: Lends warmth and an aromatic touch — the secret to that bakery-fresh aroma.
Baking powder (aluminum-free): Ensures the muffins rise up light and fluffy.
Baking soda: Reacts with the banana’s natural acidity for extra lift.
Salt: A pinch is essential to balance sweetness and bring out the other flavors.
Chia seeds: These little powerhouses add crunch and nutrition, plus help bind the batter slightly.
Bananas: The riper, the better — bananas sweeten and moisten the muffins naturally.
Pure vanilla extract: Just a splash boosts flavor and compliments the banana beautifully.
Eggs: Eggs help everything hold together and create a tender texture.
Melted coconut oil: Keeps each muffin luscious and adds a subtle, tropical aroma.
Coconut sugar (or brown sugar): Adds caramel-like depth and a soft sweetness that isn’t overpowering.

How to Make Gluten Free Banana Oat Mini Muffins

Step 1: Prep Your Oven and Muffin Pan

Set yourself up for muffin-baking success by preheating your oven to 350º F, making sure to place the rack right in the middle for even baking. Prepare your mini muffin pan by either spritzing it lightly with coconut oil spray or lining with parchment muffin liners. This ensures your little muffins will pop out perfectly every time.

Step 2: Combine Dry Ingredients

Grab a large mixing bowl and toss in your gluten free flour blend, gluten free oats, ground cinnamon, coconut sugar, baking powder, baking soda, chia seeds, and salt. Use a trusty wire whisk to combine until everything is well blended and the cinnamon is evenly distributed. The dry ingredient mix is the backbone of your Gluten Free Banana Oat Mini Muffins!

Step 3: Mash Bananas

In a separate medium bowl, add your ripe bananas. Use a fork to mash them down into a smooth, slightly chunky paste. The bananas should be as mashed as possible — this brings maximum moisture and infuses the muffins with sweet banana flavor in every bite.

Step 4: Add Wet Ingredients

Now stir vanilla extract, eggs, and melted coconut oil into the mashed bananas. Mix until everything is well combined and glossy. The coconut oil brings extra richness, while the eggs ensure your mini muffins are fluffy yet tender.

Step 5: Combine Wet & Dry Ingredients

Pour your wet banana mixture into the bowl of dry ingredients. Mix gently, just until you don’t see streaks of flour. Resist the urge to overmix — for Gluten Free Banana Oat Mini Muffins, a gentle touch means a tender crumb!

Step 6: Fill the Muffin Pan

Spoon the batter into each muffin well, filling about 3/4 of the way up. This gives them room to rise into perfect, bite-sized domes. Don’t be afraid to use a small cookie scoop or spoon for neat portions.

Step 7: Bake Until Golden

Slide your pan into the oven and bake for about 10 minutes for mini muffins, or 18-20 minutes if you go full-size. Look for lightly golden tops and springy centers when touched. Your kitchen will start to smell heavenly!

Step 8: Cool on a Rack

Once baked, promptly remove the muffins from the pan and place them onto a cooling rack. This prevents soggy bottoms and helps them cool evenly. Get ready to dive in — but give them a few minutes to firm up for the best texture!

How to Serve Gluten Free Banana Oat Mini Muffins

Garnishes

For a little extra flair, sprinkle your warm muffins with a pinch of cinnamon sugar or a handful of toasted coconut flakes. A quick drizzle of honey on top can make these Gluten Free Banana Oat Mini Muffins even more decadent for weekend brunches or as a dessert bite.

Side Dishes

Pair these mini muffins with a big fruit salad, creamy Greek yogurt (dairy-free if needed), or a smoothie bowl for a complete breakfast. Their subtle sweetness makes them the perfect partner for something tart or tangy!

Creative Ways to Present

Arrange the muffins on a wooden platter with assorted berries and edible flowers for a stunning brunch display. You can also stack them in glass jars for grab-and-go snacks, or add them to a lunchbox for a fun, kid-friendly twist. These Gluten Free Banana Oat Mini Muffins are every bit as cute as they are tasty!

Make Ahead and Storage

Storing Leftovers

If you have any muffins left (don’t be surprised if you don’t!), just let them cool completely before transferring to an airtight container. Store at room temperature for up to two days, or in the fridge for longer freshness — they actually taste amazing chilled, too!

Freezing

These Gluten Free Banana Oat Mini Muffins freeze beautifully. Once cooled, place them in a single layer in a freezer-safe bag or container. They keep for up to three months and make excellent emergency snacks or lunchbox fillers. Just thaw overnight in the fridge or zap in the microwave!

Reheating

To enjoy them warm again, pop a muffin or two in the microwave for 15-20 seconds. You can also reheat them gently in a 325º F oven for about 5 minutes. That fresh-baked aroma comes right back, as does that irresistible taste!

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, you can use quick oats if that’s what you have on hand. The texture will be just a little softer, but your Gluten Free Banana Oat Mini Muffins will remain delicious and moist.

What’s the best way to make these muffins vegan?

Swap the eggs for two flax eggs or chia eggs, and be sure to use a plant-based yogurt if you’re pairing them with yogurt. They’ll still bake up tender and flavorful, perfect for anyone eating plant-based!

Do I have to use coconut sugar?

You don’t have to — brown sugar is a great substitute and gives almost the same flavor and texture. If you prefer less processed options, coconut sugar is the way to go, but both work well in this recipe.

Can I add extras like nuts or chocolate chips?

Absolutely! Chopped walnuts, pecans, or mini chocolate chips are tasty add-ins. Just fold in up to 1/2 cup after you combine the wet and dry ingredients so your Gluten Free Banana Oat Mini Muffins get an extra pop of texture or sweetness.

How do I know when the mini muffins are done?

Gently press the top of a muffin; if it springs back and a toothpick comes out clean or with just a few moist crumbs, they’re ready. Don’t overbake or they may dry out!

Final Thoughts

There’s something so joyful about baking these Gluten Free Banana Oat Mini Muffins — they’re simple, naturally sweet, and always a crowd-pleaser. Whether you’re new to gluten free baking or you’re just after a quick and wholesome treat, this is the recipe you’ll turn to again and again. Give them a try and see how quickly they become a favorite in your kitchen!

Gluten Free Banana Oat Mini Muffins Recipe

★★★★★

4.8 from 15 reviews

Author: anna
Total Time: 35 minutes
Yield: 24 mini muffins or 12 large muffins 1x
Diet: Gluten Free

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Description

These Gluten-Free Banana Oat Mini Muffins are a delightful treat that’s perfect for breakfast or a quick snack. Made with wholesome ingredients, these mini muffins are moist, flavorful, and easy to make.

Instructions

Preheat the oven: Preheat the oven to 350º F. Ensure the rack is in the middle position.
Prepare dry ingredients: In a large bowl, combine flour, oats, cinnamon, coconut sugar, baking powder, baking soda, salt, and chia seeds. Whisk together.
Prepare wet ingredients: In a separate bowl, mash bananas. Add vanilla extract, eggs, and melted coconut oil. Mix well.
Combine ingredients: Pour wet mixture into the dry ingredients. Mix gently until just combined.
Prep muffin pan: Grease or line muffin pan.
Fill muffin pan: Fill each section 3/4 full with batter.
Bake: Bake mini muffins for 10 minutes or large muffins for 18-20 minutes at 350º F.
Cool: Remove from oven and cool on a rack.

Notes

Gluten-free flour blend and oats should be certified gluten-free to ensure they are safe for those with gluten sensitivities.
You can add nuts, chocolate chips, or dried fruit to the batter for additional flavor and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American