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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

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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.

Please make sure when shopping for our gluten free recipes that all ingredients purchased are labeled as gluten free.


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.

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