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Gluten Free Banana Oat Muffins

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A healthy and easy-to-make recipe for my favourite breakfast on-the-go, Gluten-Free Banana Oat Muffins! Made with oats, banana, greek yogurt and chocolate chips for a nutritious breakfast treat.


Gluten Free Banana Oat Muffins

This recipe was published before Always Nourished transitioned to PCOS-focused recipes. Some of the ingredients used in this recipe may not be PCOS-friendly or compliant with the Always Nourished food and nutrition methods or protocols for PCOS.
This is breakfast all wrapped up into a delicious, wholesome muffin. I mean, the only thing that is missing is the pretty little bow. We’ve got whole grain rolled oats, dark chocolate chips, fruit, protein-packed Greek yogurt – only the good stuff goes into these Gluten-Free Banana Oat Muffins.

Lately, these Banana Oat Muffins have been my go-to when I need a quick breakfast or sweet afternoon snack during the week. And they always turn out ah-maaaaazing each and every time I make them. Moist and banana-y, just like banana bread, hearty and filling, just like a bowl of oatmeal, tender but not overly cakey, like a muffin should be.

These banana-y oat muffins are oh-so gluten-free and also really easy to make with REAL ingredients that you probably already have on hand. #winwin

What else can a girl ask for in her breakfast?

I always go through this struggle with finding healthy, quick and tasty breakfast ideas.  And the struggle gets very real when trying to find good, wholesome, only good things included muffin recipes. Sometimes it is just so hard and it feels like there’s just nothing out there that meets my muffin-loving needs.

Enter the life-saving Gluten-Free Banana Oat Muffin. Best if wrapped in pretty little bows… or at least a classic paper muffin cup.

Gluten Free Banana Oat Muffins

MORE ABOUT THESE GLUTEN-FREE BANANA OAT MUFFINS

Disclaimer: When I want a muffin, I want a muffin! I’m not looking for cake disguised as a muffin. I’m looking for a real, true, good for you, hearty muffin.

With that said, I loooove these wholesome, glutenless muffins. Packed with whole grain oats, fruit (Hello, bananas!), protein from the yogurt and only minimal unrefined cane sugar, these are a great way to start your day!!

Or to end your day, #breakfastfordessert anyone? Because these muffins are pretty much the best any time of day.

And I really like that these muffins still taste great no matter what extra surprises you stir in. Don’t like chocolate in your muffins? Try blueberries or raspberry, dried cranberries or raisins, walnuts or pecans or even shredded coconut! I’m sticking with that chocolate, though. The Enjoy Life Dark Chocolate Chips are my fav. They are delicious and wonderful and made with only 2 ingredients! What is not to love about that!

These muffins freeze really well too. (I know, I know – easy peasy customizable muffins that freeze well too! I just can’t. even.) So whenever I make these muffins I always make a double batch and kept the extras in the freezer for later… Or, like, tomorrow.

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Gluten Free Banana Oat Muffins


  • Total Time: 38 minutes
  • Yield: 10-12 muffins 1x
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Description

A healthy and easy to make recipe for my favourite breakfast on-the-go, Gluten Free Banana Oat Muffins! Made with oats, banana, greek yogurt and chocolate chips for a nutritious breakfast treat.


Ingredients

Scale
  • 1 cup oat flour
  • 1/2 cup oats (I used a combination of both rolled and quick oats)*
  • 1/4 cup tapioca flour
  • 1/4 ground flax
  • 1 teaspoon baking soda
  • Pinch of fine sea salt
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 cup dark chocolate chips (plus a few more for sprinkling on top; you could also use pecans or walnuts, blueberries or raspberries instead)
  • 1 large egg
  • 1/4 cup + 2 tablespoons sugar (I prefer organic, unrefined cane sugar)
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon oil (try coconut, olive or avocado oil or butter)
  • 1 teaspoon vanilla extract
  • 1 cup mashed bananas (from 2 large bananas)

Instructions

  1. Preheat oven to 325F and spray a muffin pan with cooking spray or line with muffin cups.
  2. In a mixing bowl combine oat flour, oats, tapioca flour, flax, baking soda, salt, cinnamon (if using) and chocolate chips together. Set aside.
  3. In a second, larger mixing bowl whisk together egg, sugar, yogurt, oil and vanilla. Stir in mashed bananas.
  4. Add flour mixture to banana mixture in 2 additions and stirring just until flour mixture is just incorporated.
  5. Portion batter equally to all muffin cups and bake 20-23 minutes, or until golden brown and a toothpick comes out clean when inserted into the centre of a muffin. DO NOT OVER BAKE.
  6. Let muffins rest for 5 minutes or so in the pan before transferring to a cooling rack to cool completely.

Notes

*Use rolled oats for lots of texture and quick oats for a fluffy, more delicate muffin.

  • Prep Time: 15 minutes
  • Cook Time: 23 minutes

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November 9, 2015

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Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did.

 

 

 

 

 

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Welcome to Always Nourished!

Hi! I’m Becca - a holistic nutritionist sharing delicious recipes and PCOS resources in this little corner of the internet. I’m on a mission to share everything I’ve learned about managing my PCOS with food and lifestyle so that other women with PCOS don’t have to struggle with PCOS like I did. READ MORE...

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