Gluten-Free Banana Oatmeal Muffins
These gluten-free banana oatmeal muffins use ripe bananas, oats, almond flour, and maple syrup for a tender, naturally sweet breakfast or snack.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 27 minutes
Ingredients
Ingredients
- 2 cups mashed bananas about 3 large bananas
- 3 large eggs
- 1/2 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1 1/2 cups rolled oats gluten-free if needed
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
Instructions
Instructions
- Mash bananas; whisk with eggs, maple syrup, and almond milk.
- Combine oats, almond flour, baking powder, and cinnamon; stir into wet ingredients.
- Heat oven to 375°F, fill a lined 12-cup pan, and bake 10 minutes, rotate, then bake about 10 minutes more until set.
- Cool 5 minutes in the pan, then transfer to a rack.