Gluten-Free Banana Oat Muffins

13 30 141
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 15
Gluten-Free Banana Oat Muffins
Health Rating
These oat muffins are officially kid-approved. The flavour of mashed banana lets us sneak in all kinds of hidden goodies, like psyllium seed husks and flax.


1/2 cup Tapioca starch
1 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
1 dash Salt
1 tbsp (level) Psyllium seed husk
2 1/2 tbsp Flaxseeds
3 tbsp Water, filtered (warm)
1/3 cup Coconut oil (melted)
1 tsp Vanilla extract, pure
3/4 cup Coconut sugar
2 cup mashed Banana (s) (2 medium bananas)
1 tbsp Water, filtered


1. Preheat oven to 350°F. Line muffin pans with cupcake liners or wipe with oil to prevent sticking.
2. Combine flours, baking soda, baking powder, cinnamon, sea salt, and psyllium seed husks in a medium-sized bowl.
3. In a small bowl combine the ground flax with the 3 tablespoons of warm water.
4. In the bowl of your mixer combine melted coconut oil, ground flax mixture, vanilla, and sugar. Mix on medium speed until well combined.
5. Gradually add the flour mixture, alternating with the mashed banana, to the wet ingredients.
6. Bake regular-sized muffins for 20 minutes





Nutrition Facts

Per Portion

Calories 141
Calories from fat 51
Calories from saturated fat 39
Total Fat 5.7 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 160 mg
Potassium 129 mg
Total Carbohydrate 21.6 g
Dietary Fiber 1.4 g
Sugars 14.0 g
Protein 0.7 g

Dietary servings

Per Portion

Fruit 0.3

Energy sources