There’s nothing like the comforting aroma of banana muffins baking in your kitchen. These Gluten-Free Banana Oat Muffins are not just a tasty treat—they’re packed with fiber, protein, and essential nutrients to fuel your day.
Gluten-Free Banana Oat Muffins: How this Recipe is Better
- 100% Gluten-Free & Purity Protocol Safe – Made with ZEGO’s Double Protein Oats, which are purity protocol gluten-free for the highest safety.
- More Protein & Fiber – Thanks to our special oat variety, these muffins are more satisfying and nutritious than standard oat muffins.
- No Need to Buy Specialty Flours – Simply make your own gluten-free flour by blending ZEGO Double Protein Oats in a food processor or high-speed blender.
- Wholesome Toppings – Instead of extra sugar or a glaze, we topped our muffins with our Organic Cinnamon Twist Muesli , featuring cinnamon for flavor and rolled oats and seeds for chewiness and crunch!
Special Diet Features
These muffins are tasty and allergy-friendly: no wheat/gluten, dairy, egg, soy, peanut, fish, shellfish, sesame, or sulfites. They are also vegan-friendly!
Gluten-Free Banana Oat Muffins: The Recipe
(Makes 12 muffins)
Ingredients
- 3 medium-sized ripe bananas
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water, set for 15 mins)
- 1/2 cup unsweetened oat milk, room temp
- 1 tsp pure vanilla extract
- 1 3/4 cups oat flour (made with finely ground ZEGO oats)
- 1 1/4 cups ZEGO Double Protein Oats
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2-3 tsp ground cinnamon
- 1/2 tsp salt
Toppings
- 3 tbsp ZEGO Organic Cinnamon Twist Muesli
- A pinch of brown sugar or coconut sugar (optional)
Method
- Preheat the oven to 325°F degrees.
- Make the flax eggs by whisking together 2 tbsp ground flax + 6 tbsp water. Let sit for 15 minutes.
- Prepare your muffin tin by lightly greasing it or placing liners.
- Next, mash your bananas in a large mixing bowl with a fork or potato masher.
- Then add the coconut oil, maple syrup, coconut sugar, flax eggs, oat milk and vanilla to the mashed bananas. Whisk until well incorporated.
- Next add your oat flour, oats, baking powder, baking soda, salt, and cinnamon to a medium sized mixing bowl.
- Then add your dry ingredients to the banana mixture. Whisk together until just incorporated, making sure no dry patches remain.
- Using a large scoop, scoop and drop batter evenly into prepared muffin pan.
- Sprinkle the tops of muffins with ZEGO Cinnamon Twist Organic Muesli and sugar, if desired.
- Bake for 25-30 minutes.
- Allow to cool on a cooling rack.
- Enjoy!
- Store in an airtight container or freeze to enjoy later!
Did you make this recipe?
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