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This gluten free banana muffin recipe turns out light and fluffy, you’ll never believe it’s made mostly of oats and bananas!

Gluten free banana muffins
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It’s hard to find a good gluten free banana muffins recipe. But consider this your new go to! These muffins have been made by many readers and followers who cannot believe how light and fluffy they are. And we can barely believe it ourselves! Alex and I have made many gluten free recipes that come out really dense, or call for hard to find ingredients or gluten free flour blends with additive. This muffins recipe came about from a challenge that Alex and I gave ourselves to make a healthy muffin we wouldn’t feel bad feeding our 2 year old Larson. We think that these healthy banana muffins hit the mark– and we hope you agree!

Gluten free banana muffins

Why these gluten free muffins?

So, what’s so special about these particular muffins? With so many gluten free muffin recipes on the internet to choose from, here’s why you should make this recipe:

  • They’re made with mostly oats and bananas: no GF flours or weird ingredients! These gluten free banana muffins are made with straight up blended oats. So there are no odd ingredients or GF flours. That makes us much more apt to feed them to our toddler for breakfast since it’s more like eating oatmeal and a banana than a muffin.
  • No refined sugar! Many muffin recipes are like eating a cupcake for breakfast. Instead, these muffins are lightly sweetened with maple syrup.
  • They’re blender muffins! Somehow whizzing everything together in a blender makes for less mess than a normal muffins recipe.

After trying these out for us, one recipe tester said: “These gluten free banana muffins were great and super easy to make. So easy in fact that I’ve made them twice! The entire family enjoyed the recipe — it’s a winner!

Related: Gluten Free Breakfast Ideas for Everyone | Pistachio Honey Gluten Free Donuts

Gluten free muffin recipe

How to make gluten free banana muffins

Ready to make these gluten free banana muffins? Alex and I make them weekly and our 2 year old Larson gobbles them up. And we feel good about serving them to him since it’s basically like eating oatmeal and a banana! (Not a cupcake.) Here are our secrets to this gluten free muffin recipe:

  • Throw bananas, oats, maple, oil, and a few spices in a blender! (see the recipe below)
  • BLEND. Pour into muffin cups.
  • Bake about 35 minutes! Then let them cool and enjoy.

We’re excited to have a go to for healthy snacks and breakfasts. These gluten free banana muffins also freeze well, so we’ve been freezing them for easy storage. Then we’ll take out a few and pop them into the fridge for use in Larson’s school lunch throughout the week. They hit the spot for sweets cravings too!

If you love these muffins, try our Healthy Banana Bread, Healthy Banana Muffins, Vegan Banana Muffins, Chocolate Banana Muffins, or Apple Oatmeal Muffins!

Gluten free muffin recipe

Looking for more gluten free recipes?

Outside of these gluten free banana muffins, here are a few of our favorite gluten free recipes:

Breakfast recipes

This recipe is…

This gluten free banana muffins recipe is vegetarian, gluten free, dairy free, naturally sweet, and have no refined sugar.

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Blender banana muffins

Gluten Free Banana Muffins

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5 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 to 9 muffins 1x


This gluten free banana muffin recipe turns out light and fluffy, you’ll never believe it’s made mostly of oats and bananas!


  • 3 large very ripe bananas
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)**
  • ¼ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice (optional)
  • ¼ teaspoon kosher salt


  1. Preheat the oven to 350F.
  2. Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
  3. Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.
  4. Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.


*Note: The amount of muffins can depend on the size of the bananas and the type of oats. When we used sprouted rolled oats, we noticed the batter came out much thicker and only made 8 muffins. With large bananas and rolled oats, we got 9 muffins. We’ve had others get more than 9, anything up to 12; if so, bake for about 25 to 30 minutes until a toothpick comes out clean. **One reader has tested these banana muffins with ¼ cup applesauce in place of the oil: she said both versions were good! The apple sauce version was nice and moist, dense but a bit flat. The oil version was great, lighter and a bit more dry.

  • Category: Baked
  • Method: Baked
  • Cuisine: American

More muffins recipes

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About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Konesha Moore says:

    I tried this recipe and think it turned out great! I added a little nutmeg, peanut butter, and honey to mine. I also used a sugar free maple syrup and after baking them, I was still missing a little sweetness, so I sprinkled a little powdered monk fruit sugar on top and that made it perfect.

  2. Terri says:

    Wow. I’ve been searching for a healthier alternative for muffins and cakes for a long while now and everything I’ve ever tried was disgusting, despite the claims by the cooks that it was so delicious. These muffins are not a lie. These are amazing. And so easy to make, too. Thank you, you’ve just made my mornings better.

  3. MB says:


    I am a middle school Family and Consumer Sciences teacher. I have a student with Celiac Disease this year. This sounds like a great recipe that the whole class can enjoy with out his feeling singled out. My question is that we have limited class time. Do you think we can make the batter during one class, then refrigerate it to bake the next day?

    1. Sonja Overhiser says:

      Great question! We have not tried this before — it should work, but I’d worry about the consistency of the batter becoming too thick overnight. How long is your class time together?

  4. Pam says:

    Searching for a gluten free banana oatmeal muffin I settled on yours.
    They were awesome!
    I made a couple of modifications – perhaps not necessary, but using a dense large flake oatmeal I decided to blend the dry and wet ingredients separately and then combine. Reduced the maple syrup and added some molasses. 4 medium bananas – previously frozen. Used the small muffin cup size and tucked either a pecan or half a date in the top of each one prior to baking. Only needed 15-20 minutes. They rose beautifully and were just moist enough. Ended up with 28 small, but very substantial delicious muffins.
    Enjoying your site! Tonight’s dinner – Quick Vegan Curry :)

    1. Alex Overhiser says:

      So glad to hear this! Thanks for making.

  5. Hosanna says:

    I like this recipe a lot, they smelled delicious when cooking, and tasted even better! Thanks for sharing!

  6. Ro says:

    Do you have to use salt?

    1. Alex says:

      Yes, the kosher salt is essential to the flavor!

      1. Janice L. Guezen says:

        Loved this recipe, muffins rose nicely. Light and fluffy. I might just add 1/4 cup extra brown sugar for sweetness and add some chocolate chips to the batter.