Gluten free steel-cut oat banana breakfast muffins

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Gluten free steel-cut oat banana breakfast muffins are simple to bake, healthy and gluten free, naturally sweet and easily adaptable!

I whipped up these absolutely delicious and healthy bakery-style muffins that will be sure to impress your taste buds while making you feel satisfied at the same time. The secret ingredient is steel cut oats; soaked overnight in almond milk (or water) which helps give this already high fiber treat an extra dose of filling nutrients like protein, calcium, magnesium & iron so after one serving our bodies can immediately start reaping all their benefits.

This muffin is naturally sugar-free, sweetened with honey and extra ripe bananas. They come together thanks to the pre-soaked steel cut oats making them moist and filling. This has been a favorite in my household! It wasn't long at all before they were gone, so I already have another batch in the oven as I create this blog post. We also love variations of this recipe like my Peach apricot steel cut oat breakfast muffins or my Maple Pumpkin steel cut oat breakfast muffins.

overhead shot of steel cut oats and a banana in a beautiful vintage frame on a rustic wooden background

You can add in berries or seasonal stone fruit if you desire. Keeping in mind they may need to bake a few minutes longer, as the fruit will add moisture to the batter. You can also add in anything else your heart desires, on this particular day - we added some chocolate chips to ours.

overhead image of ingredients of banana steel cut oat muffins

These gluten free steel-cut oat banana breakfast muffins  are:

  • simple to make
  • healthy and baked with gluten-free steel-cut oats
  • sweetened with honey and bananas only
  • easily adaptable to remove dairy or add additional fruit
photo of steel cut oat muffins sitting on a table

Tips for preparing to bake these gluten free steel-cut oat banana breakfast muffins:

Soak your steel cut oats overnight in water or milk. This will create a super thick batter, allowing your muffins to rise into bakery-style muffins. No dry or flat muffins here! This adds such a good, hearty texture. This step is necessary, as you want the oats to absorb the liquid. I've tried to simply skip this step and heat the oats before, but it results in a less than desirable texture in the muffin.

I hope you enjoy this high fiber treat with an extra dose of nutrients like protein, calcium, magnesium and iron. Send your family off to work or school with a breakfast that our bodies and tastebuds enjoy! 

Now let's get to baking!

overhead shot of steel cut oats and a banana in a beautiful vintage frame on a rustic wooden background

Gluten free steel-cut oat banana breakfast muffins

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 40 minutes

Gluten free steel-cut oat banana breakfast muffins are simple to bake, healthy and gluten free, naturally sweet and easily adaptable!

Ingredients

  • wet ingredients
  • 115 g - ½ cup unsalted butter
  • 3 ripened bananas, mashed
  • 240ml -1 cup milk or water
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 120 ml ½ cup honey
  • dry ingredients
  • 80 g - 1 cup steel cut oats
  • 156 g - 1 and ¼ cups gluten-free flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Instructions

    1. Cover your steel-cut oats with water or milk and let them soak overnight in your refrigerator.

    2. Preheat oven to 218°C / 425°F

    3. Prepare your muffin pan by setting cupcake liners.

    4. Mash your bananas and set aside.

    4. Melt your honey and butter on low in a small saucepan.

    3. While your honey is melting, combine your dry ingredients (flour, baking powder, baking soda, cinnamon and salt) in a large bowl.

    4. Pour your melted butter + honey combo, egg, vanilla, mashed banana, and soaked oats in with your dry ingredients. Your oats should have absorbed your milk or water. If not, strain the soaked oats from the milk or water it was soaked in and add it only your oats. Combine all ingredients until well combined.

    6. Using an ice cream scoop, scoop your muffin batter into your lined muffin pan. The batter should reach the top of the liner. If desired, add old fashioned oats on top for garnish. for more texture.

    7. Bake for 8 minutes at 218°C / 425°F then, keeping the muffins in the oven, reduce the oven temperature to 177°C 350°F . Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.

    8. Let muffins cool for at least 10 minutes.

Notes

Be sure to melt your butter and honey together like directed in recipe. It makes the flavor really delectable!

Muffins stay fresh covered at room temperature for 2-3 days, or up to one week in the fridge.

These muffins freeze well!

Nutrition Information
Yield 12 muffins Serving Size 1
Amount Per Serving Calories 215Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgCarbohydrates 31gFiber 2gSugar 15gProtein 4g

Did you make this recipe?

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Hey friend! I'm Sarah, the woman behind the apron at Frolic and Fare. I'm a mom, wife and diplomat. Here you will find a collection of my best floral recipes, romanticized classics and garden party inspired entertaining. I love rose gardens, old movies, the smell of fir trees, baking, a handwritten note and a glass of champagne

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4 Comments

  1. 11.21.21
    Alisha Mills said:

    Do you think these would do ok made into bars?

    • 12.5.21
      sarah said:

      Alisha, although I haven't tried it - that should work fine! And is a great idea!

  2. 1.17.22
    Kristen said:

    Absolutely delicious!! Love the nutty flavor of the steel cut oats, will definitely make again

    • 1.18.22
      sarah said:

      I'm so happy you took the time to share that you enjoyed the recipe. Thank you so much Kristen xo

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