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Gluten-Free Blueberry Banana Oat Muffins

Maggie Michalczyk, RDN
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.
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 12 servings


  • ¾ cup banana mashed
  • 2 eggs
  • 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


  • Preheat the oven to 400 degrees F and spray a muffin pan with cooking spray or line with lines.
  • In a medium sized bowl mash the banana and add eggs, almond milk, honey and vanilla extract. Mix together until well combined. 
  • 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. 
  • Use an ice cream scoop to portion the batter into the muffin pan. Sprinkle 2-3 blueberries on top of each cup. 
  •  Bake for 18-20 minutes until each of the oat cups is set. 
  • 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.
Keyword gluten free blueberry banana oat muffins