Gluten free steel-cut oat banana breakfast muffins are simple to bake, healthy and gluten free, naturally sweet and easily adaptable!
Hey you! I hope you had a wonderful father’s day weekend. We had a serene beach day, a french toast brunch spread and I whipped up these absolutely delicious and healthy bakery-style muffins that I know you will love. This muffin is naturally sugar-free, sweetened with honey, and extra ripe bananas. They are moist and filling thanks to the pre-soaked steel-cut oats. Everyone in our house enjoys them and I feel great serving them. It wasn’t long at all before all 12 were gone!
I have been working out daily and making sure I’m eating plenty of nutritious food. We are adding daily beach picnics to our routine, and keeping the house stocked with produce and healthy staples makes it easy. It’s so nice to have one of these nutritious muffins to bring along with us! 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.
These steel-cut 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 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.
Now let’s get to baking!
- wet ingredients
- 115 g - 1/2 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 1/2 cup honey
- dry ingredients
- 80 g - 1 cup steel cut oats
- 156 g - 1 and 1/4 cups gluten-free flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 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!
What I used in this recipe
here are some recommended products I used in this recipe!
If you bake these muffins don’t forget to tag me on instagram at #recipeandrituals so I can share your beautiful creation!
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Happy baking friends!