Healthy Oatmeal Banana Muffins (Gluten-free)

I love muffins, but they are usually packed with a lot of sugar and other unhealthy ingredients. That is why I like this recipe, which swaps those bad ingredients for healthier alternatives.

These muffins are made with whole ingredients like oat flour and rolled oats, and are sweetened naturally with maple syrup and banana. They are also high in fiber and protein which means they are very satiating.

Additionally, we use olive oil instead of butter or vegetable oil, and dark chocolate chips which are high in antioxidants.

They are also gluten-free, making them a good choice for anyone with gluten sensitivities. If you are looking for a healthy breakfast or snack that is also very delicious, I highly recommend giving this recipe a try.

Wet Ingredients

• 2 eggs
• 1 tsp vanilla extract
• 1/8 cup olive oil
• 1/4 cup maple syrup
• 2 mashed ripe bananas

Dry Ingredients

• 1 cup gluten-free oat flour
• 1/2 cup gluten-free old fashioned rolled oats
• 2 tsp gluten-free baking powder
• 1/3 cup dark chocolate chips

Tools

• Oven/Oven mitts
• Muffin tin
• Paper muffin liners
• Mixing bowl
• Egg whisk
• Measuring cups
• Spatula or spoon (to mix the ingredients together)
• Spoon or ice cream scooper (to scoop the batter into the muffin tin; this is optional)
• Cooking spray

In this step we will prepare the ingredients.

• Measure out the wet ingredients (vanilla, maple syrup, olive oil, eggs, bananas)
• To Mash the bananas, use a fork or potato masher or other similar tool.
• Measure out the dry ingredients (rolled oats, oat flour, baking powder, dark chocolate chips) using the measuring cups
• You can also preheat the oven at this time (350 degrees F)

In this step we will combine and mix the ingredients together and create the muffin batter.

First, add all of the wet ingredients into a mixing bowl. Make sure to keep stirring until the ingredients are combined well.

Next, add all of the dry ingredients to the same bowl and mix everything together well.

For the next step, line the muffin tin with the paper muffin liners and begin filling them with the batter. You can also use a small amount of cooking spray.

I recommend using an ice cream scooper or a spoon for this step. Fill each muffin cup until they are about 3/4 full.

Bake the muffins in an oven for around 20-30 minutes at 350 degrees F. At around 20 minutes, you can begin checking every minute to see if they are ready.

When they look like they are becoming golden like in the second image above, then they are ready to be taken out.

Make sure to allow the muffins to cool completely (usually around 5 minutes) before removing them from the liners.

Once the muffins have cooled down, you can finally try them!

If you would like to save them for later, you can store the muffins in an airtight container or plastic storage bag.

They would last for up to 2 days on the counter (room temperature), but if you want them to last even longer, you can even store them in the refrigerator or freezer and then reheat them using a microwave. In the refrigerator they can last up to 4 days, and in the freezer they can last up to 3 months.