Gluten-Free Banana Oatmeal Muffins

Delicious, sugar-free and gluten-free (if you use gf oats!) banana oatmeal muffins for you and your munchkin @

For my daughter’s birthday this year, I was going to make the incredibly delicious Moosewood chocolate cake (in cupcake form, of course.) But as the days drew closer to her birthday, I began to have second thoughts. For one, she’s not a huge fan of sweets (yet.) A chocolate cupcake would make her daddy and I happy but she probably wouldn’t eat more than a mouthful. (She proved this to be true when I made the Moosewood cupcakes for her daddy’s birthday. How much she missed!)

All that to say, I decided we needed to make some kind of banana oatmeal muffin. She loves bananas and oatmeal and eats her beloved banana pancakes several times a week. After much searching, I came across a recipe on the Running with Spoons site. The original recipe called for sugar and chocolate chips (which I’m sure makes them even more delicious) but I decided to forgo both since I had two very ripe bananas to work with. Note, this is why I specify using ripe bananas in the recipe; they are the only sugar you’re going to get! I also added cinnamon and nutmeg because we are spice people here. We go through those two spices at an alarming rate.

Well, these muffins were a huge hit. So much so they became the star of her birthday breakfast-for-dinner. Success!

Baby Days Banana Oatmeal Muffins

Banana Oatmeal Muffins

(adapted from Running with Spoons)

1 cup plain yogurt
2 very ripe (spotted) bananas, mashed
2 eggs
2 cups gluten-free oatmeal, ground
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg

Prepare a muffin pan by spraying with cooking spray. If using liners, spray those as well as these muffins will stick.

Grind the oatmeal in batches in a food processor or clean coffee grinder. Pour the oatmeal flour into a a medium bowl and stir in baking powder, baking soda, cinnamon, and nutmeg. Set aside. In a small bowl, mix the yogurt, mashed bananas, and eggs together. Pour the banana mixture into the oat flour mixture and stir just until blended.

Scoop batter into muffin pan and bake at 400 degrees for 12-15 minutes. (10 minutes if you’re using a mini muffin pan.)


P.S. These muffins are not very sweet so they make a great toddler (or in our case, toddler and mom) snack. If you prefer sweet muffins, add 1/4 cup of brown sugar to the banana yogurt mixture. If you’re looking for a treat for yourself, you might like my mini batch chocolate chip cookie recipe or peppermint bark brownies. Both are super easy to whip up and are very delicious.

Have a lovely {and creative} day!

24 thoughts on “Gluten-Free Banana Oatmeal Muffins

    1. You’re going to love them! (I also recommend sneaking in a few chocolate chips in the muffins–so yummy!) Thanks for stopping by! 🙂

  1. I am going to make this for breakfast tomorrow! My littles will love this. I’m going to share this. Thanks for linking this up at Totally Terrific Tuesday last week. It goes live tonight at 9pm CST. Can’t wait to see what else you have to share! Hope to see you there!


  2. These look great! My toddler will love them. I appreciate that you were successful in baking these without any added sugar. Thanks for testing it out! Pinned for a weekend project.

    1. You’re welcome–definitely make sure the bananas are super ripe because they are the sweetness for this recipe. I’ve found that using unsweetened applesauce/mashed bananas in place of sugar for many quickbread/muffin recipes works well to replace sugar. 🙂

  3. can i use veg oil in substitute of egg? i really want to make this but my son has egg allergy

    1. I’ve never substituted veg oil but I’ve subbed applesauce in place of egg. The pancakes are a different consistency but it still works. 🙂

    1. I don’t, Dina. But it probably would be fairly easy to look up in a book or online since there are only a few ingredients. Hope you have a great day! 🙂

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