These Gluten Free Banana Oat Muffins are also dairy free and egg free. Natural sweeteners create a delicious and moist muffin. You will never guess they are healthy!
Did you see those muffins up there? I basically want to eat them every day. JK, I have eaten them every day this week.
You know the super dedicated people who wait in line on Black Friday for sales? That would be me with these muffins. Tent set up at 2pm the previous day. A hired helper to hold my spot in line when I have to go to the bathroom. Not sleeping because what if someone swooped in and took my spot in line?!
Dedication at its finest (or most desperate?). I am still there.
Why would I wait in line for one of these Gluten Free Banana Oat Muffins? Because as my very non gluten free, non vegan sister said when I told here these bites of joy were gluten free and vegan: “No. Thats not possible.”
This is the same human that literally runs from me when I try and get her to taste test my food. Who feigns feeling too sick to eat, and when finally cornered, scrunches up her nose, squeezes her eyes closed, and takes the tiniest bite imaginable before declaring the food unfit for human consumption.
But this time, there were no shouts of dismay. She proceeded to eat 3 more muffins.
When she asked me to make her a batch of these Gluten Free Banana Oat Muffins, my life was basically complete.
These Gluten Free Banana oat muffins are based off of my Chocolate Fudge Muffins, with a few tweaks. This version uses nearly double the mashed banana as other muffin recipes to really amp up the banana flavor. Pitted dates get blended into the batter to add a rich caramel note and to keep the muffins ultra moist.
We use oat flour in this recipe for its accessibility (you can grind your own from rolled oats!) and its neutral flavor. Keeping with the oat theme, quick cooking oats are added for a hearty texture.
I added in chocolate chips, because, chocolate. But this is optional. (However, I will highly remain skeptical of anyone who would voluntarily leave chocolate out of a recipe.) I do go for a dark chocolate chip when I make this recipe, since the muffins are already quite sweet on their own and the nuggets of slightly bitter, melty chocolate chips are the perfect contrast to the sweet muffins.
This is true love.
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These Gluten Free Banana Oat Muffins are also dairy free and egg free. Natural sweeteners create a delicious and moist muffin. You will never guess they are healthy!
Ingredients
Wet ingredients:
- 1 1/3 cup mashed overripe banana
- 1/2 cup packed pitted dates
- 1/3 cup maple syrup
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
Dry ingredients:
- 1 1/2 cup gluten free oat flour
- 1/2 cup gluten free quick oats
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with paper liner.
- Add all of the wet ingredients into a blender. Blend until smooth.
- In a bowl, whisk together all of the dry ingredients except for the chocolate chips. Add the wet into the dry and stir to combine. Fold in the chocolate chips, if using.
- Using a 1/3 cup measure, spoon the batter into the muffin tin. Top with additional chocolate chips, if desired.
- Bake for 18-22 minutes, or until a toothpick inserted into the muffins comes out clean (it is usually right at 20 minutes for me).
Notes
- These muffins need to be stored in a zip top bag in the fridge. This will keep them fresh for a week! Any other storage method (i.e. on the counter or in a zip top bag at room temperature) will make your muffins go bad within two days.
- You can also freeze the muffins and thaw them out as you are ready to eat them.
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