Gluten-Free Banana Oat Muffins Recipe (Perfect for Celiac!)

Gluten-Free Banana Oat Muffins Recipe (Perfect for Celiac!)

 

Banana oat muffins are a tried and tested healthy snack for individuals who have celiac disease or wish to avoid gluten. This recipe incorporates common and natural gluten-free ingredients, allowing you to indulge guilt-free. These muffins are easy to include in your diet when you are in the USA, UK, Canada, or anywhere in Europe, but avoid gluten for celiac disease management. Let’s see how soft, moist, and yummy gluten-free banana oat muffins are prepared.

 Ingredients:

Here’s everything you’ll need to whip up a batch of these delightful muffins.

1.          Bananas (ripe)–3 large (mashed)

2.          Gluten-free rolled oats – 1 ½ cups (150 g)

3.          Gluten-free all-purpose flour – 1 cup (120 g)

4.          Eggs – 2 large

5.          Coconut oil ¼ cup (60 ml), melted (or vegetable oil)

6.          Honey or maple syrup – ¼ cup (60ml)

7.          Baking powder – 1 ½ teaspoon

8.          Baking soda – ½ tsp

9.          Ground cinnamon – 1 tsp

10.       Vanilla extract – 1 tsp

11.       Salt – ½ teaspoon

12.       Almond milk (or any plant-based milk) – ¼ cup (60 ml)

13.       Chopped walnuts or chocolate chips – ½ cup (optional)

14.       Chia seeds or flaxseeds – 1 tbsp. (optional for added texture and nutrients)

 

Gluten-Free Banana Oat Muffins Recipe (Perfect for Celiac!) 

Preparation Steps:

 

 1.     Prepare the Oven:

Set the oven to bake at 350°F (180°C). Prepare muffin pans by placing paper cups in them or by smearing a little of coconut oil or non-stick spray into the pan.

  2.    Mash the bananas:

Peel and place the ripe bananas in a big bowl and mash to a smooth paste. The smoother the bananas, the better. This is because the sweeter the bananas, the sweeter the muffins will be.

  3.    Combine Wet Ingredients:

In a bowl, combine mashed bananas with eggs, melted coconut oil, honey or maple syrup, vanilla extract, and almond milk. Mix everything together until homogeneous.

  4.    Mix dry ingredients:

In a different bowl, combine the gluten-free oats, gluten-free flour, baking powder, baking soda, ground cinnamon, and salt.

  5.    Combine Wet and Dry Mixtures:

Slowly incorporate the dry ingredients into the wet banana mixture by folding in the batter. Overmixing is not advisable because it causes the muffins to be heavy.

  6.    Add Optional Mix-ins:

At this point, if using walnuts, chocolate chips, chia seeds, or flaxseeds, incorporate them as well.

  7.    Spoon into Muffin Tin:

Distribute the batter appropriately into muffin cups, each about ¾ full of the batter.

  8.    Bake:

After preparing the batter, pour it into muffin tins and place in the preheated oven for about twenty to twenty-five minutes. The muffins are ready when the toothpick inserted at the center comes out clean and the browned surface has an even golden color.

  9.    Cool and Serve:

When finished, allow the muffins to rest in the tin for 10 minutes before moving them onto a cooling rack, where they may completely cool.

  Servings:

The measurement in this method makes 12 standard-size bruises.

 

  Nutritional Information (per muffin):

·         Calories: 180 kcal 

·         Carbohydrates: 28g 

·         Protein: 4g 

·         Fat: 6g 

·         Fiber: 3g 

·         Sugar: 9g 

  What Customers Appreciate Regarding the Muffins:

1. Sugar-free Baked Goods: These muffins manage to be sweet thanks to the use of ripe bananas and honey or maple syrup without using processed sugar.
2. Fabulous Moist Muffins: The muffins do not dry out because of honey, banana, and coconut oil.
3. Many Types of Additions: It is very easy to change them by adding nuts, seeds, or chocolate if they do not satisfy your taste.
4. Nutrient-dense and satiating: Being high in fiber, gluten-free oats and banana meals provide a very healthy alternative that suppresses appetite for a longer duration. 5. Suitable for kids: Ideal in lunch boxes or for adults and children when rushed out of the house. 6. Celiac-safe: 100% unprocessed gluten-free, therefore completely safe for anyone suffering from celiac disease or any gluten intolerance.

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 Recommendations for serving:

These muffins can be enjoyed as they are or served with:

A portion of dairy substitute yogurt to boost the protein content.

A thin coating of almond or peanut spread to give a more intense nutty flavor.

Slices of fruits for a healthy and invigorating effect.

 

 Tips on how to keep it in good condition:

You can keep these kinds of muffins in a non-penetrable muffin container at room temperature for about three days. Or you can put them in the fridge where they will last for about a week, or you can freeze them for a duration of three months. Just pop them back in the microwave for 30 seconds, and they’ll be good as new!

  Conclusion:

These gluten-free banana oat muffins would be beneficial for all those who don’t eat gluten as well as who are healthy snack seekers. They are very delicious, naturally sweet, and easy to prepare. No matter if you live in America, the UK, Canada, or Europe, these muffins are definitely going to be loved by everyone in the family!

My wish is to see you prepare gluten-free banana oatmeal muffins and enjoy them as I do! They are healthy, easy to make, full of goodness, and will satisfy the sweet tooth without turning out unhealthy.

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