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Oatmeal Banana Peanut Butter Muffins

Oatmeal Banana Peanut Butter Muffins that are gluten-free, dairy-free, refined sugar free and packed with goodness! These gluten free blender muffins will become your go-to!

A gluten free blender muffin is essential for the busy parent, or anyone who likes snacks. 

Oatmeal Chocolate Chip Muffins are a staple in my house. When I created this recipe I wanted it to be clean, easy and ready in a snap.

These gluten free chocolate chip muffins fit the bill to a T. 

Often, when I make these the entire dozen is consumed in less than 24 hours. The kids eat one with breakfast, take it for a school snack and then munch on them when they get home. 

I use up our ripe bananas every week with these. We even have a  Double Chocolate Chip Blender Muffin Recipe if your feeling a little extra. 

My Sister often refers to these as “crack-muffins”, what can I say? They are simply irresistible! 

gluten free blender muffins on a plate ready to eat

 
 

 

Ingredients Need to make Oatmeal Chocolate Chip Muffins…

Ingredients needed to make oatmeal peanut butter banana muffins

  • Gluten Free Oats: Zego is my favorite
  • Dairy Free Milk: Coconut milk is my favorite, but any will do
  • Eggs: I have not tested these with any egg replacer, but aquafaba might work
  • Peanut Butter: Can’t have peanuts? Almond, Cashew or Sunbutter works too
  • Baking Soda, Baking Powder, Salt
  • Ground Flax Seed
  • Maple Syrup: Honey will work too
  • Chocolate Chips
  • Super Ripe Bananas

gluten free blender muffins on a plate ready to eat

 
 

 

 

 

How do I make these Gluten Free Blender Muffins?

It is as simple as putting all of the ingredients into a blender (minus the chocolate chips) and blending on med speed until everything is creamy and you have a nice batter.

  • Start by preheating the oven to 350 degrees F.
  • It is as simple as putting all of the ingredients into a blender (minus the chocolate chips) and blending on med speed until everything is creamy and you have a nice batter. blending on med speed until everything is creamy and you have a nice batter.
  • and then adding the chips last and stirring them. and then adding the chips last and stirring them
  • Then you pour the batter into your cupcake pan and bake for 20 minutes. Then you pour the batter into your cupcake pan and bake for 20 minutes
  • Allow them to completely cool for about 15-20 minutes before serving.

Allow them to completely cool before serving.

You can keep these muffins in an airtight container on the counter for about 3 days, if they last that long!

Double or triple this gluten free chocolate chip muffin recipe and you can freeze them to save time! Store in a freezer safe bag for up to 6 weeks. Thaw and enjoy!

 

 

 

 

Gluten Free Blender Muffins Recipe

Oatmeal Banana Peanut Butter Muffins

These Oatmeal Banana Peanut Butter Muffins are the perfect gluten and dairy free muffin!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: Dairy Free Blender Muffins, Gluten Free Blender Muffins
Servings: 12 Muffins
Calories: 279kcal

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Ingredients

  • 2 Cups GF Oats
  • 2 Bananas
  • 2 Eggs
  • 3/4 Cup Peanut Butter
  • 2 TBSP. Maple Syrup
  • 1 TBSP. Ground Flax Seed
  • 1 tsp. Vanilla
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • Dash of Salt
  • 1 Cup Dairy Free Milk
  • 1 Cup Mini Chocolate Chips

Instructions

  • Preheat oven to 350 degrees F.
  • Add everything except the chocolate chips and blend until smooth.
  • Add the chocolate chips and stir them in the batter and pour in your muffin tin.
  • Cook for about 20 minutes or until a toothpick comes out clean.

Notes

You can keep these muffins in an airtight container on the counter for about 3 days, if they last that long!
Store these muffins in the freezer for up to 6 weeks!

Nutrition

Calories: 279kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 218mg | Potassium: 278mg | Fiber: 3g | Sugar: 15g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
Tried this recipe?Let us know how it was!

 

 

 

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This recipe was originally posted in September 2017 and was updated and reposted in May 2023.

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Recipe Rating




12 Comments

  1. 5 stars
    Thanks for sharing this recipe. The muffins are delicious! I especially LOVE that they have normal ingredients in them that I already have in the pantry (unlike a lot of other gluten-free baking recipes). This recipe is definitely a keeper. I made them for myself b/c I am gluten and dairy free, but everyone in the family loved them and they disappeared very quickly. The only thing I did differently was I added honey in place of the maple syrup b/c I am not a big fan of maple syrup. They turned out great with the honey. Thanks again!

    1. livingfreelygf says:

      Hi Lisa
      I am so happy to hear that you enjoyed them. They are so simple and that is why I make them over and over. You can always swap the maple syrup for honey. I love them with honey too.

  2. Laura Wilson says:

    I can’t tolerate oats, I’m celiac and tried gluten free ones, but no oats for me. Do you think I can make these yummy looking muffins with gluten free flour?
    Thank you.

  3. 5 stars
    Because of egg and banana allergy, can use egg replacer for the eggs, but for the bananas, do you think applesauce and some coconut oil would work as a substitute? I have made other muffins this way.

    1. livingfreelygf says:

      Yes, I think that you could use applesauce in place of the bananas with TBSP. of coconut oil. Let me know how it works for you.

  4. Hi! My fertility specialist thinks I might have hasimatos disease. She suggested going dairy and gluten free. Gluten free i have done already but i love my cheese 🙂 Anyway, how long do these last in the freezer and what is the best way to thaw them out

    1. livingfreelygf says:

      Hi Jamie,
      I know that being gluten free helped with fertility for myself. Good luck with everything! You can freeze these for about 6 weeks for best freshness. Just take out and allow them to thaw before eating.

      1. 5 stars
        tHANKS SOOO MUCH! I MADE THESE YESTERDAY AND THEY WERE DELICIOUS!

        1. livingfreelygf says:

          YAY! I’m so glad you are enjoying them. We love these!

  5. I made these yesterday and they are DELICIOUS!!!!! THANKS SOO MUCH!