Friday, February 10

Gluten Free Banana Oatmeal Muffins

Baby steps.  One foot in front of the other.  Slowly.  Steadily.  I'm entering the gluten-free world.

I can't imagine giving it up completely.  Forever.  Hats off to those of you who do.  I adore a piece of baguette with my morning coffee or a bowl of cool pasta salad on a hot summer evening.  And you all know how much I love my muffins.  But I do have several friends with celiac disease.  I've watched them suffer, and I've seen what a huge difference their gluten-free diets have made.  And having looked into it a little more closely, struggled with it, I think we could all do with a little less gluten in our lives.

Gluten free baking has been an adventure to say the least!  Normally I can modify a recipe relatively easily to make it work for us.  Not so with gluten free flour.  It behaves nothing like traditional flour.  The batter tends to be gummy and takes nearly twice as long to cook.  After several trials and errors, I came up with this recipe for a friend who's daughter is gluten intolerant, and was so pleased with the way they turned out.  Of course, they are also nut-free for little E, and sweetened only with honey. 

It was only after they came out of the oven, emitting such an intoxicating aroma which even drew my husband from his man-cave, and were devoured as an afternoon snack, that I read that there could be traces of gluten in conventional rolled oats.  Who knew?  (I know you all did, but I'm new at this).

Apparently oats are cross-contaminated very easily.  Most often they're processed in the same facilities as wheat, transported on the same trucks.  They can even become cross-contaminated in the field if wheat happens to be growing near-by.   Next time I will seek out oats which have been certified gluten free.

Gluten Free Banana Oatmeal Muffins

1 3/4 cups gluten free all purpose baking mix (I use this)
1/2 cup gluten free old fashioned rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 ripe bananas, smashed
1/2 cup butter, melted and cooled slightly
1/2 cup honey
2 eggs

Preheat your oven to 350 F (175 C).  Grease a 12 cup muffin tin and line with paper liners (I always spray these as well, but make sure your non-stick spray is gluten free).

Mix together the dry ingredients and set aside.  In a large bowl mix the bananas, butter, and honey.  Then stir in the eggs.  Add the dry ingredients to the wet and stir until well combined.  Spoon the batter into the prepared pan and bake for 22 - 27 minutes, until nicely browned on top.

*a note on baking:  I live in the mountains at 6000 feet.  All of my recipes work well at high altitude.  I haven't tested them at sea level, but I'd love to know how they turn out.  Please contact me if you need help modifying them.

shared with: allergy friendly friday, mangia monday, melt in your mouth monday, monday mania, slightly indulgent tuesday, allergy free wednesday, real food wednesday, full plate thursday


  1. Mmmm, they sound yummy, and look gorgeous! Having baked all my life, baking gluten free has been like suddenly living on the moon- like I'm not even doing the same thing! Its getting better now, sometimes. You might already know this, but don't use anything by Bob's Red Mill- all of their products are processed in a facility with tree nuts. I've ordered oats online from and they were very good, and nut free. Good luck in your gluten free baking adventures!

  2. Thanks Katie! I noticed that about Bob's Red Mill, but I didn't realize that it was everything! I was wondering how were. I came across them when I was researching oatmeal. I think I'll order from them next, usless we can get them locally.

  3. I love the little muffin holders! They look very vintage and cute. The gluten-free world is something to test your patience, for sure. But lots of experimenting can land you in a good place. I hope it goes well for you. I'd love for you to link this recipe up at my allergy-friendly blog hop next Wednesday. You can find it at I host with 4 other bloggers and it's turning into a great allergy-friendly community. Hope to see you there!

  4. Michelle: I found the muffin holders on clearance at Michael's a few weeks ago. I'd love to stop by and check out your blog hop. Thanks for inviting me!

  5. Banana and oats are a perfect combo!! If you have Trader Joe's, they now have GF oats as well, don;t know about the nut free part though...Thanks for sharing with us on Allergy Free Wednesdays!

    1. Nice post. I read total Post. It’s really nice. Thank you for sharing.........

      Italian Balsamic Vinegar

  6. Thank you so much for sharing your great recipe on Allergy-Free Wednesdays. What a wonderful flavor these muffins must have! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  7. Hi Rebecca,
    Your Muffins look delicious. I just love the flavor combination in this recipe. Thank you so much for sharing with Full Plate Thursday and have a great week end.
    Come Back Soon!
    Miz Helen

  8. This sounds amazing! I could seriously do with one of these right now. Mmmm..