Gluten-Free Oatmeal Banana Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1 cup hot water
  • ¾ cup gluten-free rolled oats
  • 2 large bananas, mashed (1 cup)
  • ½ cup melted coconut oil
  • ⅓ cup brown sugar
  • ⅓ cup sugar
  • 1 egg
  • 2 teaspoons gluten-free vanilla extract
  • 1 ½ cups gluten-free flour blend
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons flax meal
  • 1 cup chocolate chunks
  1. Preheat oven to 350℉. Line a muffin tins with cupcake liners, or spray well with cooking spray.
  2. In a small bowl, combine hot water and oatmeal. Set aside.
  3. In the bowl of a stand mixer with the paddle attachment on, mix the coconut oil, mashed banana, brown sugar, white sugar, egg, and vanilla extract, beating for 2 minutes.
  4. In a separate bowl, combine the gluten-free flour blend, cinnamon, baking powder, baking soda, salt, and flax meal.
  5. Add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Add the soaked oatmeal and chocolate chunks to the batter, mixing well and scraping down the bowl as necessary.
  7. Scoop the dough into the muffin tins, filling ¾ of the way full.
  8. Bake for 25-28 minutes, until golden brown and a toothpick inserted comes out clean.
Recipe by Grain Changer at