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 Blueberry steel cut oat muffins, Peach apricot steel cut oat breakfast muffins or my Maple Pumpkin steel cut oat breakfast muffins.
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.
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
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!
- 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
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.
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 InformationYield 12 muffins Serving Size 1
Amount Per Serving Calories 215Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 37mgCarbohydrates 31gFiber 2gSugar 15gProtein 4g