Gluten Free Blueberry Banana Muffin

12
Servings
10 min
Preparation Time
20 min
Cook Time
Ingredients
Rating

Indulge in these gluten-free blueberry banana muffins, bursting with sweet blueberries and ripe bananas, offering a moist and flavorful treat perfect for breakfast or snack time.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

2 cups Quaker® Gluten Free Quick 1-Minute Oats
3/4 cup banana, mashed
2 eggs
2/3 cup unsweetened almond milk
2 tbsp honey
2 tsp vanilla extract
1 tbsp cinnamon
1 tbsp ground flax seed
1/4 tsp salt
1 cup fresh blueberries

Note: To keep muffins gluten free, all ingredients must be gluten-free

Cooking Instructions

Preheat the oven to 400°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.

Brought to you by Maggie Michalczyk, RDN.

Key Products

Quaker® Gluten Free Quick 1- Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Preheat the oven to 400°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.

Brought to you by Maggie Michalczyk, RDN.

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

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