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Gluten-Free Blueberry Banana Oat Muffins

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 21 minute
  • Yield: 12 servings 1x
  • Category: nutritious treats
  • Method: bake
  • Cuisine: american


Gluten-free blueberry banana oat muffins are made with gluten-free oats, ripe bananas, blueberries and are naturally sweetened with honey. They make for a delicious, on-the-go breakfast time muffin or snack.


  • ¾ cup banana, mashed  
  • 2 eggs
  • ⅔ cup unsweetened almond milk 
  • 2 tbsp of honey
  • 2 tsp. vanilla extract 
  • 2 cups Quaker Gluten-Free Quick 1-Minute Oats 
  • 1 tbsp. cinnamon
  • 1 tbsp. ground flax seed 
  • ¼ tsp.  salt
  • 1 cup fresh blueberries 


  1. Preheat the oven to 400 degrees F and spray a muffin pan with cooking spray or line with lines.
  2. In a medium sized bowl mash the banana and add eggs, almond milk, honey and vanilla extract. Mix together until well combined. 
  3. Add the oats, cinnamons, ground flax seed, and salt. Stir together and let sit for 3-4 minutes. Fold in the blueberries, reserving about 2 tbsp. for sprinkling on top. 
  4. Use an ice cream scoop to portion the batter into the muffin pan. Sprinkle 2-3 blueberries on top of each cup. 
  5.  Bake for 18-20 minutes until each of the oat cups is set. 
  6. Remove from the oven, let cool and enjoy! Store in the fridge for 3-4 days


To keep the muffins gluten free, all ingredients must be gluten free.

Keywords: gluten free blueberry banana oat muffins