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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 4.0 out of 5 by 3.
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
Rated 2 out of 5 by from Tough and chewy Made this morning, using my go-to Namaste Perfect blend. Muffins looked grand, nearly doubling in volume, and golden brown. That's about as far as the goodness reached. They were very tough and chewy, and glued themselves to the liners. Will try again next time with Pamela's and omit the baking powder.
Date published: 2018-03-25
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