Gluten-Free Blueberry Muffins (Banana Oat, Dairy-Free) + Crumb
Soft gluten-free blueberry muffins made with simple ingredients like oats and banana for a more balanced texture. Topped with a light crumb to add more sweetnes (optional). Dairy-free, lightly sweetened (refined sugar free), and balanced for everyday baking without a heavy texture.
Servings 11 to 12 muffins
Calories 191.3kcal
Ingredients
Wet ingredients:
- 2 large eggs
- 1 cup mashed bananas ~ 2 large bananas
- 3 tbsp melted butter or oil (or butter alternative)
- ½ cup liquid water or non dairy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Dry ingredients:
- 1 cup rolled oats I used gluten free certified
- 1 cup flour see notes for gluten free
- ¼ cup maple sugar or favorite granulated sugar
- 1½ tsp baking powder
- ⅕ tsp sea salt
- 1 cup blueberries fresh or frozen
Muffin Crumble Topping (optional)
- 3 tbsp rolled oats or crushed nuts
- ¼ cup maple sugar
- 1 tbsp flour
- 2 tbsp butter
- ⅓ tsp cinnamon
Instructions
Step 1. Combine wet ingredients:
- Mash the bananas with a fork. You will get approximately 1 cup from 2 large or 3 smaller bananas. Add to a bowl together with the eggs, melted butter/oil, vanilla extract and apple cider vinegar. Mix to combine.
Step 2. Soak the rolled oats:
- To the same bowl, add the oats (1 cup) and fold together until well incorporated. Let them soak for 7-10 min to expand and absorb some moisture. Meanwhile prepare the rest of ingredients or make the crumb.
Step 3. Mix in the dry ingredients:
- To that add the dry ingredients (maple sugar, flour, salt and baking powder). Reserve 1-2 tablespoons of flour to coat the blueberries.
- Fold in the blueberries (coated with flour), gently mix.
- Spoon the batter into the prepared muffin tin, filling each about three-fourths full.
Step 4. Make the crumble topping (optional):
- Add all ingredients in a small bowl. Mix with your hand to combine. Sprinkle the topping evenly on top of each muffin.
Step 5. Bake the muffins:
- Bake the muffins at 400F for 10 minutes then reduce the temperature to 360F and bake for another 25-30 minutes. If you’re using regular flour, you'll need only 20-25 minutes.
- Cool the muffins in the pan on a rack for 5 minutes, then remove to cool completely. Once cooled the texture improves and stiffens.
Notes
Dairy Free & Gluten Free Ingredients
- Dairy free milk: I used a combo of coconut and cashew milk as a substitute for the regular milk. Water also works.
- Instead of regular butter, I used a plant based butter. Unflavored oil, like avocado oil should also work.
- Flour: I used my gluten free flour mix. Using a single type of gluten free flour like rice or sorghum might yield a really crumbly texture and probably dry too.
Extra Tips
- The thicker the muffin batter, the taller and puffier the blueberry banana oatmeal muffin will be.
- Over-mixing the batter can cause tough muffins.
- Fresh or frozen blueberries both work.
Nutrition
Serving: 1muffin | Calories: 191.3kcal | Carbohydrates: 25g | Protein: 4.5g | Fat: 6g | Fiber: 4g
