You’ll fall in love with this gluten free banana muffins recipe. They’re perfect for breakfast or an afternoon snack.
Not only are these healthy banana muffins easy to make, but also gluten free since they’re made from oatmeal and gluten free Cheerios.
Sweetened with mashed bananas and powdered monk fruit sweetener, they're a guilt-free breakfast or snack you can feel good about serving to your family.
How to make this gluten free banana muffins recipe
This recipe is a terrific way to use overripe bananas. Since they’re sweeter those make the best gluten-free banana muffins!
1. Position the oven rack in the center of your oven. Preheat oven to 350 degrees F.
2. Lightly coat a muffin pan with cooking spray and set it aside.
3. Pour a rounded cup of whole Cheerios into a Ziploc baggie. Press the air out and zip shut. Take a rolling pin and roughly crush the Cheerios.
(You don’t need the Cheerios to be completely pulverized into a fine powder.)
4. Place the crushed Cheerios, rolled oats, sweetener, baking powder, and pumpkin pie spice into a large bowl. Stir the dry ingredients together until well combined.
5. In a small bowl, mash the bananas. Add the coconut milk, egg, and vanilla extract to the mashed bananas. Stir the wet ingredients well.
6. Add the banana mixture to the cereal mixture and blend well.
7. Using a 1/4 measuring cup, divide the mixture evenly among the muffin cups.
8. Place the muffin pan in the oven. Bake until done, about 25 minutes.
9. Wait until the muffin tin has completely cooled on a wire rack to room temperature before running a knife around the edges and removing them from the pan.
Making gluten free muffins
These are flourless banana muffins. There’s no need to use a gluten-free flour blend, coconut flour, xanthan gum, and all that stuff.
Instead, you crush up some naturally gluten-free Cheerios in a zip-top bag. You don’t even need a food processor!
Also, since you’re making a gluten-free banana muffin recipe, you must make sure the rolled oats you’re using are certified as gluten-free.
I recommend using Bob's Red Mill Gluten Free Old Fashion Rolled Oats.
Can I make sugar-free muffins?
I made this whole grains banana oatmeal muffins recipe with powdered monk fruit sweetener, a natural no-calorie sweetener.
I also like Swerve Sweetener, another natural, no-calorie sweetener with no bitter aftertaste.
Not interested in sugar-free muffins? Then use white sugar, brown sugar, or coconut sugar in these gluten-free muffins.
For a fun effect, sprinkle a little turbinado sugar (sugar in the raw) on the top.
Can I make these dairy free?
This healthy banana muffins recipe can be made dairy free by using unsweetened coconut milk.
You can also use unsweetened non-dairy alternative kinds of milks like:
- soy milk
- oat milk
- almond milk
- flax milk
- rice milk
Use whatever works for your food allergies in this easy recipe.
What’s a medium banana?
According to the USDA, medium bananas are 7 to 7 7/8 inches in length and equal to 3/4 cup of fruit.
Large bananas are 8 to 8 7/8 inches long and equal to 1 cup of fruit. Small bananas are 6 inches long and equal to 1/2 cup of fruit.
So, for this recipe, you need 1 1/2 cup of mashed bananas for best results.
Can I use cupcake liners?
These muffins are so moist that you don’t need to. However, you can line the muffin cups with pretty cupcake liners, go right ahead.
What else can I add to these muffins?
Chocolate: Next time you make this add some chocolate chips. To keep this gluten and dairy-free, use Enjoy Life Baking Chocolate Semi-Sweet Mini Chips.
Spices: I used pumpkin pie spice, but you can use the same amount of cinnamon instead.
More tips when making banana muffins
Canola oil: You can also use coconut oil or vegetable oil. I would stay away from avocado oil or olive oil since they’re not as mild-tasting.
How to measure out the batter: I use a batter spoon so my muffins come out more uniformly in size.
Have fun! I decorated the tops of the flourless oatmeal muffins with extra banana slices or a sprinkling of Cheerios.
But that’s optional since it does take extra time to do. If you’re making these with the kids, have them decorate the banana muffins for you.
Can I freeze these oatmeal banana muffins?
YES! I love baking up a big batch of these scrumptious gluten-free banana muffins. Then freeze half for later.
Defrost the muffins in the refrigerator or on the countertop.
This is a great way to always have some for busy mornings or as late afternoon snacks.
More healthy breakfast recipes
If you’re in need of easy breakfast recipes, there’s nothing better than a smoothie!
Learn How to Make a Protein Packed Berry Smoothie Recipe with a dairy-free protein powder.
If you love muffins, try this Gluten Free Zucchini Muffins Recipe if you have an abundance of zucchini in your garden.
- Cooking spray
- 1 cup roughly crushed Cheerios
- 1 cup gluten-free old fashioned rolled oats
- 1/4 cup powdered monk fruit sweetener or Swerve Sweetener
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 medium bananas, mashed
- 1 cup unsweetened coconut milk
- 2 tablespoons canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- Banana slices and Cheerios for decorating muffin tops
- Position the oven rack in the center of your oven. Preheat oven to 350 degrees F.
- Lightly coat a muffin pan with cooking spray and set aside.
- Pour a rounded cup of whole Cheerios into a Ziploc baggie. Press the air out and zip shut. Take a rolling pin and roughly crush the Cheerios. (You don’t need the Cheerios to be completely pulverized into a fine powder.)
- Place crushed Cheerios, rolled oats, sweetener, baking powder, and pumpkin pie spice into a large bowl. Stir together until well combined.
- In a small bowl, mash the bananas. Add the coconut milk, egg, and vanilla. Stir well.
- Add the banana mixture to the cereal mixture and blend well.
- Using a 1/4 measuring cup, divide the mixture evenly among the muffin cups.
- Place the muffin pan in the oven. Bake until done, about 25 minutes.
- Wait until the muffins have completely cooled on a wire rack to room temperature before running a knife around the edges and removing them from the pan.
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Amount Per Serving: Calories: 167Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 124mgCarbohydrates: 25gFiber: 2gSugar: 9gProtein: 3g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.