Monday, August 5, 2013

Gluten Free Banana Bread Oatmeal Muffins

After another week away, I knew I wanted to bake something this morning.  While in Greenville visiting my family, I spent some time looking through old photos on my Gluten Free in Orlando Facebook page

I ran across a picture of some banana oatmeal muffins I had made several months ago.  I remembered my family really enjoying them, so I decided to make them again this morning.  

Last time, I used Cup4Cup. This morning, I decided to try the recipe with Better Batter. Both flours work well in this recipe.

If your gluten free all-purpose flour does not contain xanthan gum, be sure to add 1 teaspoon of xanthan or guar gum to the dry ingredients.  

My daughters, who are picky breakfast eaters, gobbled these muffins up, and told me they tasted like banana bread.  

Gluten Free Banana Bread Oatmeal Muffins


1/2 C gluten free quick cook oats or rolled oats 
1/2 C lowfat milk 
1/4 C unsalted butter - melted
1 large or extra-large egg
1 C  + 2 T mashed bananas
1 C (140 grams) gluten free all-purpose flour (I use Better Batter or Cup4Cup) 
1/2 C (100 grams) sugar (I use organic cane sugar) 
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg


Preheat your oven to 425 degrees.  Spray a muffin pan with cooking spray or grease it with butter. 

Combine the oats and milk in a medium size bowl. Let the oats absorb the milk for at least 20 minutes.  Melt the butter and set it aside to cool.  

Combine the flour, sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg in a large bowl.  

Add the melted butter, egg, and mashed bananas to the oatmeal mixture. Add the wet ingredients to the dry ingredients, stirring until just combined.  

Divide the mixture evenly between your 12 muffin cups.  Bake for 15 minutes.

August 25, 2014 Update

Today, I made banana bread oatmeal muffins with Cup4Cup's new gluten free, dairy free Wholesome Flour,  which is high fiber and non-GMO. The wholesome flour blend contains brown rice flour, white rice flour, ground golden flaxseed, rice bran, and xanthan gum.  I used an extra large egg, and a heaping cup of mashed banana, which measured at 1 cup plus 2 tablespoons.  The texture was great, but the Wholesome Flour blend seemed to take away from the flavor of the muffins, so next time, I will add a little more banana and maybe some more cinnamon.

March 24, 2015 Update

This morning, I used 1 1/4 cups of mashed banana, an extra-large egg, Better Batter flour, and 2 tablespoons of golden flaxseed meal for added fiber.  The muffins turned out really well, but next time, I might add a little more cinnamon and a tablespoon of honey.

This recipe was adapted from a recipe on


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