Banana Oat Muffins
This recipe for my banana oat muffins is one of the most requested recipes by not only you guys but by friends and family who have tried them! They are easy, delicious, and freeze so well! You will often see them over on my Instagram page in the lunches I pack for my kiddos. One reason I love these is that they are just made with oats – not a ton of crazy hard to find gluten-free flours. You can also use homemade yogurt in them!
I make these in my Vitamix, so it has no problem blending everything up. If you are making these in a regular blender, I recommend blending half of the dry oats first into a flour, pouring that into a bowl, then blending everything else until smooth and then adding the blended oats from the bowl back in at the end. You may have to stir it a few times.
These muffins are easy to add to as well. We like to add in mini chocolate chips, chopped nuts, and even fold in some fresh blueberries before pouring it into the pan.
I like to use silicone muffin liners because it makes it super easy to take them out without having to worry about greasing a pan or using paper liners.
I hope you enjoy these as much as we do! Try making a double batch and freezing some to have a quick and easy breakfast or addition to your lunchbox!
Banana Oatmeal Muffins
- 2 1/2 cups gluten free rolled oats
- 1 cup plain yogurt
- 2 eggs
- 1/4 cup coconut sugar
- 1 tbsp coconut oil
- 2 ripe bananas (starting to brown)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Preheat the oven to 400 F.
Place all ingredients in the blender & blend it until really smooth.
Pour into a muffin tin lined with silicone muffin liners each about 3/4 full.
Bake for 15-20 min or until a toothpick comes out clean.