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Gluten Free Banana Muffins

Easy Blender Gluten Free Banana Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 156
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats (certified gluten-free)
  • 3 large ripe bananas
  • 2 large eggs
  • 1/4 cup neutral oil
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Grind the 2 cups rolled oats in a blender until they form a fine flour, about 30 seconds.
  2. Add the bananas, eggs, oil, brown sugar, vanilla, baking powder, baking soda, and salt to the blender. Blend until smooth, 20 to 30 seconds, scraping down the sides once if needed.
  3. Stir in any add-ins like chocolate chips by hand. Divide the batter evenly among the liners, filling each about three-quarters full. Bake for 18 to 22 minutes, until a toothpick comes out clean.
  4. Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.

Notes

The total time counts only hands-on work and baking. If you add mix-ins, fold them in gently so the batter stays airy. Overfilling the liners can cause the muffins to spread over the top instead of rising into a dome; a generous three-quarters full is your sweet spot.