Gluten-Free Banana Oat Muffins with Cinnamon
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 (gluten free) ready in about 32 minutes pairs medium, mashed 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 a quick salad or grain on the side. 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.
Ingredients
- 3 medium, mashed ripe bananas
- 2 cups gluten-free rolled oats
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 2 large eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- 1/4 tsp salt
- 1/2 tsp baking soda
Instructions
- Step 1: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- 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.
- 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.
- 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.
- 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.
- Step 6: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Banana Oat Muffins with Cinnamon take to make?
Total time is about 32 minutes (10 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gluten-Free Banana Oat Muffins with Cinnamon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, mashed ripe bananas from drying out.
Can I substitute ingredients in Gluten-Free Banana Oat Muffins with Cinnamon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Banana Oat Muffins with Cinnamon for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Banana Oat Muffins with Cinnamon gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
