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These Gluten Free Banana Oat Muffins are also dairy free, egg free, and sweetened with dates. You will never guess they are healthy!


12 muffins

Total time

30 minutes


Breakfast, Dessert


  • 1⅓ cup mashed overripe banana
  • ½ cup packed pitted dates
  • ⅓ cup maple syrup
  • 2 tablespoons avocado oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1½ cup gluten free oat flour
  • ½ cup gluten free quick oats
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chocolate chips (optional)


  1. Preheat the oven to 350 degrees. Line a muffin tin with paper liner.
  2. Add all of the wet ingredients into a blender. Blend until smooth.
  3. In a bowl, whisk together all of the dry ingredients except for the chocolate chips. Add the wet into the dry and stir to combine. Fold in the chocolate chips, if using.
  4. Using a 1/3 cup measure, spoon the batter into the muffin tin. Top with additional chocolate chips, if desired.
  5. Bake for 18-22 minutes, or until a toothpick inserted into the muffins comes out clean (it is usually right at 20 minutes for me).
  6. View the recipe instructions at Catching Seeds

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