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  • 1 1/2 Cup(s) plus 2 tablespoons Quaker® Gluten Free Quick 1-Minute Oats, uncooked, divided
  • 1 Cup(s) multi-purpose gluten free flour blend
  • 1 Teaspoon(s) gluten free baking powder
  • 1 Teaspoon(s) ground cinnamon
  • 1/2 Teaspoon(s) Salt
  • 1/2 Cup(s) firmly packed brown sugar
  • 1 Cup(s) mashed ripe banana (about 2 large)
  • 1/2 Cup(s) non-fat milk
  • 1/4 Cup(s) Canola Oil
  • 1 Large egg, lightly beaten
  • 1/2 Cup(s) chopped, toasted walnuts

Cooking Instructions

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly spray muffin cups with cooking spray. In large bowl, combine 1 1/2 cups oats, flour blend, baking powder, cinnamon and salt; mix well. Add sugar; blend well. In small bowl stir together banana, milk, oil and egg. Add to oat mixture; stir until dry ingredients are moistened. Stir in nuts. Divide batter among muffin cups, about 1/3 cup batter per cup. Sprinkle with remaining oats. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.


To freeze leftover muffins, place in freezer bag; seal securely. Freeze up to 2 months. To reheat in microwave oven, place muffin on microwave-safe plate. Microwave on high about 20 to 30 seconds for one muffin.


Gluten Free Banana-Nut Oat Muffins is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Amazing gluten free recipe!!! I made this recipe today with the Robin Hood gluten free flour blend and oats, and it was delicious! One of my new favorite gf muffin recipes!
Date published: 2017-01-18
Rated 5 out of 5 by from Just made these up. Made up as suggested with the addition of 1/2 cup rasions. Turned out perfectly ... moist with decent texture and great taste!
Date published: 2017-02-05
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