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    Home » Recipes » Dairy-free

    Published: Mar 18, 2015 · Modified: Jan 11, 2020 by alexandra · This post may contain affiliate links

    Banana Oat Muffins {GF, Dairy-Free}

    Jump to Recipe

    I'm quite sure that no muffin withdrawals ever happen on this blog. If anything, I bake too many muffins, which is why I feel like I have to space them out with other recipes so things don't get too predictable. But really, is there such a thing as too many muffins? Can you really get bored with one of the easiest breakfast recipes to make, that naturally comes in individual portions and has a never-ending realm of flavor possibilities? I think not. Muffins = the baker's backup plan ➝ 99% likely to always be a success.

    Banana Oat Muffins - moist and light muffins that are GF & Dairy-Free | www.brighteyedbaker.com this recipe

    The other thing you have to love about muffins is that they're pretty easy to make gluten-free (and dairy-free!), which is something I like to do when the pressure of bikini-season rolls around and sacrifices need to be made to excuse the occasional over-the-top cupcake. With these, the whole gluten-free thing plays right into the flavor of the muffins, with oat flour and a hefty scoop of rolled oats mingling with extra-ripe bananas and brown sugar for an oatmeal-inspired muffin that tastes a million times better than actual oatmeal. I've mentioned before that I'm SO not an oatmeal fan, and that hasn't changed, but not for a lack of trying. Point being, these muffins win out over oatmeal any day, no questions asked.

    Banana Oat Muffins - moist and light muffins that are GF & Dairy-Free | www.brighteyedbaker.com

    Even with the healthyish tweaks, they bake up moist and light, with a sweet banana flavor and added texture from all the oats, plus a crunchy sprinkling of raw sugar on top. It's the kind of muffin you can feel good about eating in the morning, as opposed to the kind where you feel like you might as well be eating a cupcake. That's not to say that I'm the kind of person to turn down a dessert-for-breakfast muffin, but there are days to be naughty, and then there are days to be good. Here's to keeping the be-good days yummy!

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    Banana Oat Muffins {GF, Dairy-Free}

    Banana Oat Muffins - moist and light muffins that are GF & Dairy-Free | www.brighteyedbaker.com
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    Light and moist muffins with a sweet banana flavor , plus added texture from rolled oats and a crunchy sprinkle of raw sugar on top.

    • Cook Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 15 muffins 1x

    Ingredients

    Scale
    • 7 ⅞ ounces (2 ⅜ cups) oat flour*
    • 4 ⅜ ounces (1 ⅓ cups) old-fashioned oats*
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 5 ounces (⅔ cup packed) brown sugar
    • 2 ⅝ ounces (⅓ cup) unrefined coconut oil, melted and briefly cooled
    • 1 whole egg plus 1 egg white
    • 12 ¾ ounces (1 ½ cups) mashed banana
    • 6 ⅜ ounces (¾ cup) almond milk (I used Silk Original)
    • 2 teaspoons vanilla extract
    • raw (demerara) sugar, for sprinkling

    Instructions

    1. Preheat oven to 375ºF and grease 15 standard-size muffin cups with nonstick spray.**
    2. In a bowl, whisk together the oat flour, oats, baking powder, and salt.
    3. In a separate bowl, whisk together the brown sugar and coconut oil. Beat in the egg and egg white one at a time, until well-incorporated. Whisk in the mashed banana, almond milk, and vanilla extract until evenly combined. Add the dry ingredients to the wet and fold in just until evenly incorporated.
    4. Divide batter between the prepared muffin cups, filling each about ¾ of the way. Sprinkle tops generously with raw sugar.
    5. Bake in preheated oven for 15-20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Cool in pan for about 10 minutes, and then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.

    Notes

    *To ensure this recipe is gluten-free, use gluten-free oat flour and oats.

    **If you only have one standard 12-cup muffin tin, you can bake the extra batter as mini muffins or bake the last three muffins after the first batch is done.

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    1. Thalia @ butter and brioche says

      March 19, 2015 at 10:54 pm

      These definitely are perfect little breakfast muffins. Good thing I have all the ingredients on hand so I can make them!

      Reply

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    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

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