Gluten-Free Banana Oat Muffins
These gluten-free banana oat muffins are soft, naturally sweet, and perfect for easy breakfasts or snacks. Made with certified gluten-free oats, ripe bananas, homemade date paste, almond milk, and cinnamon, they are refined-sugar-free, lactose-free, and freezer-friendly.
Equipment
Ingredients
- 2 bananas large ripe
- 180 g Gluten-free oats
- 2 eggs or flax eggs
- 120 g date paste homemade or dates
- 60 ml almond milk
- 1 tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of sea salt
- 1 tsp lemon juice
Instructions
- Preheat the oven to 180°C fan / 200°C conventional. Line a 12-hole muffin tray with paper cases or lightly grease a silicone muffin tray.
- Add the oats to a blender or food processor and pulse until they form a coarse oat flour.
- Add the bananas, eggs or flax eggs, date paste, almond milk, vanilla, cinnamon, baking powder, bicarbonate of soda, lemon juice, and sea salt.
- Blend until smooth but still slightly textured. Avoid over-blending.
- Fold in any optional add-ins by hand.
- Spoon the batter into the muffin cases, filling each one about three-quarters full.
- Bake for 18 to 20 minutes, or until golden and firm to the touch.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Use certified gluten-free oats if baking for someone with celiac disease.
If your date paste is very thick, loosen it with a splash of hot water before blending.
To make quick date paste, blend soft dates with hot water until smooth. If short on time, replace the date paste with maple syrup.
For an egg-free version, use flax eggs.
Store in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months.
YourDani x x
Tried this recipe?Let us know how it was!
