image of a muffin with muffin pans visible in the background and text reading easy banana bread muffins

These muffins are seriously the easiest thing to make. Blend the ingredients together and pop ’em in the oven. In about 20 minutes, you’ll have delicious, gluten-free banana bread muffins. Enjoy them at breakfast or snack time or throw them together as a side for lunch or dinner. They’re also great for lunch boxes.

Equipment & Ingredients

(jump to the recipe below for exact amounts)

  • Equipment: mixing bowl and immersion blender, muffin pan
  • Wet ingredients: ripe bananas, olive oil, eggs
  • Dry ingredients: baking powder, cinnamon, oats

Video Overview

And Away We Go

ripe bananas in a mixing bow

Preheat your oven to 450°F (232°C).

Set aside 1 cup of your oats to use as an ad-in later.

Add your wet ingredients to your mixing bowl.

bananas in a mixing bowl covered with oats

Add baking powder, cinnamon, and oats to your mixing bowl.

muffin ingredients being blended with an immersion blender in a mixing bowl

Blend to a smooth batter with an immersion blender.

muffin batter in a mixing bowl

Add the oats you set aside to your batter and mix until thoroughly combined.

Spoon into a lightly oiled muffin pan.

Bake at 450 for 15-25 minutes or until golden brown and cooked through.

Recipe & Video Recap

baked muffins in a muffin pan

Easiest Gluten-Free Banana Bread Muffins Ever

Bananas and oats blend together to make the easiest gluten-free muffins ever.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 214 kcal


  • mixing bowl
  • immersion blender
  • muffin pan yields 12 muffins


Wet Ingredients:

  • 4 ripe bananas
  • ¼ cup olive oil 4 tbsp
  • 3 eggs

Dry Ingredients:

  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 3 cups oats divided 2 cups + 1 cup


  • Preheat oven to 450°F (232°C).
  • Divide oats into two portions: 2 cups and 1 cup and set aside.
  • Add wet ingredients to mixing bowl.
  • Add baking powder, cinnamon, and your 2-cup portion of oats.
  • Blend with immersion blender to form a smooth batter.
  • Add remaining 1-cup portion of oats to bowl and mix until combined thoroughly.
  • Spoon batter into lightly oiled muffin pan.
  • Bake at 450 for 15-25 minutes or until golden brown and cooked through.
  • Let rest 5-10 minutes before removing from pan.
  • Refrigerate in airtight container 1-3 days.


Keyword Gluten-Free, Healthy Dessert, Healthy Snack, Quick

Nutrition Information

Serving Size: 1 muffin

Total Servings: 12

Calories 214

Total Fat 6.3g

Saturated Fat 1.4g

Cholesterol 93mg

Sodium 53mg

Total Carbohydrate 39.3g

Dietary Fiber 8.2g

Total Sugars 4.g 

Protein 7.2g 

Vitamin D 9mcg

Calcium 834mg

Iron 4mg

Potassium 1963mg

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