This gluten free Banana Nut Oat Muffins Recipe is sponsored by Silk® in celebration of their NEW Oat Yeah™ Oatmilk! All thoughts, opinions, and the recipe are my own! Thank you for allowing me to work with brands I believe in to continue to bring you free recipes and content!
You are going to LOVE this gluten free Banana Nut Oat Muffins Recipe! Some of the most special memories I have with my maternal grandmother are of going over to her house to make banana bread… It is THE best banana bread on the planet, I swear!
It’s such an honor and joy for me to recreate some of the family recipes that are so near and dear to my heart for my Paleo and gluten free members of my audience! I’m sure you have similar memories to me, and my hope is that making this gluten free Banana Nut Oat Muffins Recipe with bring comfort and a bit of home to YOURS!
What makes this Gluten Free Banana Nut Oat Muffins Recipe different!
A standard banana bread recipe calls for flour (wheat/ gluten), butter (dairy), and sugar. With gluten-free baking, we have to completely avoid standard flours. In this recipe I chose to use a mixture of cassava flour, almond flour, and coconut flour. You won’t believe how closely this blend mimics standard flour!
To highlight the oat flavor in the Silk® Oat Yeah™ Oatmilk, I also decided to add oats to this recipe, and I LOVE them! I love oats because they are high in fiber and have been shown to help lower cholesterol! (source)
This gluten free Banana Nut Oat Muffins Recipe is also a GREAT breakfast meal prep recipe! You can make all 12 muffins and keep nomming on them for breakfast for a few days. That’s what we do! They are SO delicious with a cup of coffee!Print
¼ c coconut sugar
1 ¼ c gluten-free rolled oats
1/2 c cassava flour
1 c almond flour
2 T coconut flour
1 ½ t baking soda
¼ t cream of tartar
¼ t salt
3/4 c Silk® Vanilla Oat Yeah™ Oatmilk
2 c ripe bananas (about 4 bananas)
¼ c coconut oil, melted and at room temperature
1 t vanilla extract
1 cup walnuts
- Preheat the oven to 325.
- Using a stand mixer with the whisk attachment, whisk together the dry ingredients until combined.
- In a separate mixing bowl, whisk together the wet ingredients. Turn on the mixer and slowly add the wet ingredients to the dry ingredients in the mixer. Beat on high for one minute, then turn to the lowest setting and mix in the walnuts.
- Line a muffin tin with muffin baking cups, and fill each cup all the way full. (I use a ¼ cup measuring cup and it’s perfect!)
- Put muffins in the oven and cook for 15 minutes, then turn the muffin tin pan the other way. Cook another 15 minutes or until a toothpick comes out clean at the tops are browning. (30 minutes total).