Gluten-Free Banana Oat Muffins with Cinnamon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist and naturally sweet muffins made with ripe bananas, gluten-free oats, and warm cinnamon, perfect for a wholesome breakfast or snack. This American-inspired gluten-free recipe, ready in about 32 minutes, pairs ripe bananas, gluten-free rolled oats, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 12 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, mash 3 medium ripe bananas with a fork until smooth. Add 2 large eggs, 1/4 cup honey, 1 tsp vanilla extract, and 1/4 cup unsweetened almond milk. Whisk until fully combined.
  3. Step 3: In a separate bowl, mix 2 cups gluten-free rolled oats, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, and 1/4 tsp salt.
  4. Step 4: Gradually fold the dry ingredients into the wet banana mixture until just combined. Let the batter rest for 5 minutes to allow the oats to absorb moisture.
  5. Step 5: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean and the tops are golden.
  6. Step 6: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

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