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Banana Oat Muffins

Easy Gluten Free Banana & Raspberry Oat Muffins

May Simpkin
Muffins always feel like such a treat, but there's certainly no need for any guilt with these nutrient packed banana oat muffins. These flourless protein-rich banana oat muffins are naturally gluten free, high in fibre and perfect to make in advance to grab for breakfast or lunch on-the-go. Kids will love these too!
Course Breakfast, Snack


Making these Banana Oat Muffins ….

  • 1 large Banana
  • 1 egg
  • 2 tablespoons  Honey/Agave/Maple Syrup
  • 1 teaspoon  Baking Powder  option: Gluten free
  • 1 teaspoon  Cinnamon
  • 1/2 teaspoon Nutmeg
  • 2 pinches Sea salt
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Greek Yoghurt
  • 125 g Oats
  • 250 ml Milk any
  • Fresh or frozen raspberries


  • Mash the banana in a large bowl and then add the egg. Mix well.
  • Add the honey, baking powder, cinnamon, nutmeg, salt and vanilla and mix well until well combined.
  • Mix in the Greek yoghurt.
  • Add the oats and combine to a firm mixture.
  • Add the milk and mix well until the mixture is fairly runny.
  • In a non-stick muffin tray, spoon the mixture half way. Layer with fresh or frozen raspberries and then add another layer of the oat mixture to fill each muffin mould.
  • Bake for 30 minutes at 180 degrees


TIP: Make a big batch and freeze. Defrost overnight for a quick and easy breakfast during the week. You can also take one frozen and allow to defrost slowly during the day.
Variations: You can use any fruit in the middle, for example blueberries, blackberries, strawberries and chopped apple. To distinguish each variety, place a little fruit on top before baking Use any other milk such as nut milks, oat or rice milk for a dairy-free alternative
Keyword Breakfast, Gluten Free, Healthy Snack, oats