Banana Oat Muffins Gluten-Free

Prep time: 10 mins |

Bake time: 18-22 mins |

Yields: 12 muffins

---

Ingredients

• 1 ½ cups All-purpose flour
• 1 cup Rolled oats (old-fashioned or quick-cook)
• ½ cup Brown sugar (packed)
• 2 tsp Baking powder
• 1 tsp Baking soda
• ½ tsp Salt
• 1 tsp Cinnamon
• 3 Ripe bananas (the spottier, the better)
• 1 Large egg
• ⅓ cup Vegetable oil (or melted butter)
• 1 tsp Vanilla extract

---

Steps

1. Prep the Oven: Preheat your oven to 190°C (375°F). Grease a 12-cup muffin tin or line it with paper liners.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
3. Mash and Mix Wet: In a separate medium bowl, mash the bananas with a fork until smooth. Stir in the egg, oil, and vanilla until well combined.
4. Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon just until combined.Pro-tip: Stop stirring as soon as the flour streaks disappear. Over-mixing makes muffins tough!
5. Fill and Bake: Scoop the batter into the muffin cups, filling them about 3/4 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let them sit in the tin for 5 minutes before moving them to a wire rack.

---

Variations

• The Crunch: Stir in ½ cup of chopped walnuts or pecans at Step 4.
• The Sweet Tooth: Add ½ cup of chocolate chips.
• The Gluten-Free Option: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats.