Gluten Free Bread: Banana Oat Muffins

I know, last time I told you to get out those cookbooks and make something from scratch. Now I’m giving you a recipe that uses the dreaded gluten free bread pre-made up mix. Oh well, a girl can change her mind can’t she?

Sometimes it’s nice to have quick and easy gluten free bread recipes that you can use. I get that way too. I’m redeeming myself by making this one healthier for you by using gluten free oatmeal. If you use the flax seed egg re-placer recipe it will boost the nutrition by a lot.

I take these with me when we travel. I always request a room with a small frig and microwave. That way, I can zap my homemade muffins to warm them up and plop on a little butter or jam and I’m good to go. Problem is my husband wants to get in on the act so I have to bring along for him too.

That’s what happens when you start baking. Everyone wants a piece of the pie (or muffins in this case).


Preheat the oven to 400 degrees.

Line 16 muffin tins with papers or grease the muffin cups well. I like to use papers because I think it’s easier to clean up, but that’s just me.

Whisk the gluten free cake mix, oats and salt in a large bowl. In a medium bowl, beat together the eggs, milk, bananas and oil using an electric hand mixer for 2 minutes. Add to the dry ingredients and stir just until combined. Fill each muffin cup 2/3rds full (I cheat and use a large cookie scoop).

Now the gluten free banana oat muffins I made in photos are topped with some of the crumble topping that made for the gluten free cherry cobbler. Go here for the recipe.

Bake for 13 minutes or until a toothpick inserted in the middle comes out clean.

Take out of the oven. If you used papers, let those cool 2 minutes and then pop them out of the tin and set on a wire rack. If you greased and did not use papers, let them cook 4 minutes and then turn the tin over and rap the edge on the counter so they pop out. Place on a wire rack to cool.

easy gluten free recipes

Serve with butter or jam or drizzle with honey. Good with soup, stew or for a quick breakfast.

**Replace up to 1/4 cup of the milk with applesauce or pear sauce for an added fruity treat.

These would also be good with the addition of a teaspoon of cinnamon or sweet spice blend. Yum. Or add 1/2 cup of dried fruit to the mix too. Or you could toss in 1/2 cup of finely grated carrots or zucchini to sneak in some vegetables.

I could go on and on…..but you get the idea.


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