Easy & Moist Gluten-Free Dairy-Free Banana Blueberry Oatmeal Muffins

Prepare to fall in love with these incredibly moist and perfectly tender **banana blueberry oatmeal muffins**! They are an absolute delight, making for a truly satisfying breakfast or a delightful snack at any time of day. What makes them even better? They are completely **gluten-free and dairy-free**, ensuring everyone can enjoy a bite of this wholesome goodness without a worry. Packed with the natural sweetness of ripe bananas, the burst of fresh blueberries, and the hearty texture of oats, these muffins are sure to become a staple in your kitchen.

Your Go-To Gluten-Free Muffin for Breakfast and Snacks

For those of us constantly on the move, finding a nutritious and delicious grab-and-go option can be a challenge. If you find yourself in a morning rush, or simply need a quick pick-me-up during the day, these moist banana and blueberry oatmeal muffins are your ultimate solution. They are the perfect breakfast companion for busy mornings and an ideal afternoon snack that will keep you energized without weighing you down.

Beyond personal convenience, these muffins are also a fantastic addition to lunchboxes for kids, whether it’s during school breaks, holiday seasons, or the bustling back-to-school period. Their appealing taste and texture make them a hit with the little ones, and you can rest assured that the entire family will appreciate these wholesome, homemade treats. They offer a healthier alternative to store-bought pastries, ensuring you and your loved ones enjoy the best of both flavor and nutrition.

Why You’ll Absolutely Love This Recipe:

There are countless reasons why these banana blueberry oatmeal muffins will quickly become a cherished recipe in your collection. From their effortless preparation to their inclusive dietary profile, they tick all the boxes for a perfect homemade treat.

• Simple, Wholesome Ingredients: You won’t need to hunt for exotic items to bake these muffins. The ingredients are readily available at any local grocery store, meaning you can whip up a batch whenever the craving strikes. We’re talking about common pantry staples like ripe bananas, oats, and your favorite gluten-free flour blend – nothing fancy, just pure goodness.
• Incredibly Easy to Make: With just 10 minutes of active prep time, you can have these delicious gluten-free muffins ready to enjoy in under an hour. This recipe is designed to be straightforward and fuss-free, making it perfect for novice bakers and seasoned pros alike. Spend less time in the kitchen and more time savoring these homemade delights!
• Totally Gluten-Free & Dairy-Free: This is arguably the best part! Our easy muffin recipe is 100% gluten-free and dairy-free. This means individuals with Celiac disease, gluten sensitivities, lactose intolerance, or dairy allergies can savor every bite without any concerns. It’s a truly inclusive recipe that ensures no one misses out on the joy of a freshly baked muffin.
• Packed with Nutrients: Beyond their amazing taste, these muffins offer a boost of essential nutrients. Oats provide fiber for digestive health, bananas offer potassium and natural sweetness, and blueberries are bursting with antioxidants. It’s a treat you can feel good about eating!
• Versatile & Customizable: While delicious as is, this base recipe is incredibly versatile. Feel free to add nuts, chocolate chips, or a different spice blend to make them uniquely yours.

Ingredients You’ll Need for These Wholesome Muffins:

Gathering your ingredients is the first step to creating these delightful blueberry banana oatmeal muffins. Below is a visual overview of the key components you’ll need. As mentioned, everything is simple and accessible, making your baking experience smooth and enjoyable.

(For exact measurements and a detailed list, please scroll down to the **printable recipe card** at the bottom of this post.)

Expert Recipe Notes + Smart Substitutions:

Achieving the perfect muffin means understanding your ingredients and knowing when to make smart swaps. Here’s a deeper dive into each component and how you can customize this recipe to fit your preferences or pantry availability:

• Bananas: The riper, the better! I highly recommend using very ripe bananas (those with plenty of brown spots) as they provide natural sweetness and a deep banana flavor, reducing the need for excessive added sugar. Mash them well with a fork or a potato masher for a smooth consistency.
• Sugar: While I typically use white granulated sugar, this recipe is flexible. Feel free to experiment with cane sugar, light brown sugar for a hint of molasses flavor, dark brown sugar for deeper notes, or a more unrefined option like coconut sugar. For those managing blood sugar levels, granulated monkfruit sweetener is an excellent 1:1, zero glycemic index sugar substitute.
• Yogurt: To maintain the dairy-free nature of this recipe, I opt for plain dairy-free yogurt (such as almond, coconut, or soy-based). However, if dairy is not an issue for you, regular plain Greek yogurt can be used for a similar tangy flavor and moist texture.
• Vegetable Oil: My go-to is sunflower oil because it’s neutral in flavor and always on hand. Any other neutral-flavored vegetable oil like canola oil, avocado oil, or even melted dairy-free butter (or regular butter if not dairy-free) will work perfectly.
• Vanilla Extract: A dash of vanilla extract truly enhances the overall flavor profile of these muffins. While optional, I highly recommend including it for that extra layer of aroma and taste.
• Eggs: Eggs play a crucial role as a binder, helping to hold all the ingredients together and providing structure to the muffins. They are essential for the recipe’s success.
• Gluten-Free Flour Blend: The quality of your gluten-free flour makes a big difference. I recommend using a high-quality gluten-free 1:1 all-purpose flour blend that is specifically formulated as a direct substitute for wheat flour. Look for blends made with lighter flours and starches like rice flour, tapioca starch, corn starch, or potato starch, which will yield a delightfully light and fluffy muffin. Avoid blends primarily composed of heavier flours (like garbanzo bean flour), as they can result in a denser, sometimes gummy texture.
• Xanthan Gum: This is a vital ingredient in gluten-free baking as it mimics the role of gluten, providing elasticity and binding properties. If your chosen gluten-free flour blend does not already contain xanthan gum, be sure to add the specified amount to prevent crumbly muffins.
• Oats: For the best texture in these muffins, use quick oats or rolled oats. Avoid thick-cut oats, which require more liquid and cooking time. If you have Celiac disease or a gluten intolerance, it is imperative to use certified gluten-free oats. This precaution is necessary because oats are often processed in facilities that also handle gluten-containing grains, risking cross-contamination.
• Baking Powder: As the primary leavening agent, baking powder is responsible for the muffins’ beautiful rise and fluffy texture. Do not skip it! Again, if you are Celiac or gluten-intolerant, ensure you use gluten-free baking powder.
• Ground Cinnamon: A touch of ground cinnamon adds a wonderful warmth and depth of flavor that complements the banana and blueberry perfectly. I highly recommend including it. For a seasonal twist, especially in the autumn, you can substitute it with an equal amount of pumpkin pie spice.
• Blueberries: Both fresh or frozen blueberries work splendidly in this recipe. If you’re using frozen blueberries, there’s no need to thaw them; add them directly to the batter. This helps prevent them from bleeding color into the batter and introducing excess moisture, which can alter the muffin’s texture.

How to Make These Irresistible Banana Blueberry Oatmeal Muffins:

Baking these muffins is a straightforward and enjoyable process. Follow these simple steps to create a batch of perfect, golden-brown muffins that are moist on the inside and slightly crispy on top.

Step 1: Combine Wet Ingredients. In a large mixing bowl, add the mashed ripe bananas, sugar, plain dairy-free yogurt, vegetable oil, vanilla extract, and eggs.

Step 2: Mix Until Combined. Using a spatula or a hand whisk, mix these wet ingredients thoroughly until they are fully combined and form a homogeneous mixture.

Step 3: Incorporate Dry Ingredients. Add the gluten-free 1:1 flour blend, xanthan gum (if not already in your flour blend), certified gluten-free quick-cooking oats, baking powder, salt, and ground cinnamon directly into the same bowl with the wet mixture.

Step 4: Whisk to Form Batter. Whisk everything together thoroughly until a thick, yet homogeneous muffin batter forms. Be careful not to overmix, as this can lead to tough muffins.

Step 5: Fold in Blueberries. In a separate small bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of gluten-free 1:1 flour until they are lightly coated. This small step helps prevent the blueberries from sinking to the bottom of the muffins during baking. Then, carefully fold the flour-coated blueberries into the muffin batter until they are evenly distributed.

Step 6: Fill Muffin Pan. Divide the prepared batter evenly among the lined cavities of your muffin pan, filling each cavity nearly to the top for beautifully domed muffins. For an extra touch, you can optionally sprinkle a few additional oats or blueberries on top of each muffin before baking.

Step 7: Bake to Perfection. Bake the muffins in your preheated oven at 350°F (180°C) for approximately 25 to 30 minutes. They are ready when the tops are beautifully golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8: Cool and Enjoy. Once baked, remove the muffins from the oven. Let these healthy blueberry banana muffins cool for a few minutes in the muffin pan before transferring them to a wire cooling rack to cool completely. Enjoy them warm or at room temperature!

Expert Tips for Perfect Gluten-Free Muffins:

Elevate your baking game and ensure every batch of these banana blueberry oatmeal muffins turns out perfect with these tried-and-true tips:

• Add Nuts or Chocolate for Texture: For an extra layer of flavor and delightful crunch, consider adding a handful of chopped walnuts, pecans, or almonds to the muffin batter before baking. If you have a sweet tooth, dairy-free chocolate chips are also a fantastic addition!
• Always Line Muffin Pans: To ensure easy removal and minimize cleanup, I highly recommend lining your muffin pan with paper muffin liners. This prevents sticking and helps your beautiful muffins maintain their shape.
• Proper Storage for Freshness: To keep these moist gluten-free blueberry banana oatmeal muffins fresh and delicious, store them in an airtight container at room temperature for up to 2-3 days, or refrigerate them for up to 5 days. Reheating briefly in the microwave can restore some of their fresh-baked warmth.
• Freezing for Future Enjoyment: These muffins freeze beautifully, making them perfect for meal prepping. Once completely cooled, wrap each moist muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When you’re ready for a treat, simply thaw them at room temperature or warm them gently in the microwave or oven.

Other Gluten-Free Oatmeal Recipes You’ll Love:

If you’re a fan of the wholesome goodness of oats and need more gluten-free inspiration, explore these other delicious recipes from our collection:

• Easy Oatmeal Muffins (Gluten-Free, Dairy-Free)
• Banana Oatmeal Muffins (Gluten-Free, Dairy-Free)
• Crispy Oatmeal Cookies (Gluten-Free, Dairy-Free)
• Chewy Oatmeal Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Oatmeal Cream Pies (Gluten-Free, Dairy-Free)

More Delicious Gluten-Free Muffins to Bake:

If you enjoyed these banana blueberry oatmeal muffins, you’ll be thrilled to discover our wider selection of gluten-free muffin recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Banana Blueberry Oatmeal Muffins (Gluten-Free, Dairy-Free)

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• 
  Author: Felicia Lim
• 
  
  Total Time: 50 minutes
• 
  
  Yield: 12 muffins
• 
  
  Diet: Gluten Free

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Description

These incredibly moist banana blueberry oatmeal muffins make a delicious and satisfying breakfast or anytime snack! Totally gluten-free and dairy-free too!

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Ingredients

Units

Scale

• 3 ripe medium bananas, mashed (approx. 1 1/2 cups mashed)
• 3/4 cup sugar
• 1/3 cup plain dairy-free yogurt
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup gluten-free 1:1 flour blend
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 cup gluten-free quick-cooking oats
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup fresh blueberries
• 1 tablespoon gluten-free 1:1 flour

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Instructions

1. Preheat and Line: Preheat the oven to 350°F (180°C) and line a regular muffin pan with paper muffin liners.
2. Combine Wet Ingredients: In a large mixing bowl, add the mashed bananas, sugar, yogurt, oil, vanilla extract and eggs.
3. Mix to Combine: Mix well with a spatula or a hand whisk until fully combined.
4. Add Dry Ingredients: Add the dry ingredients to the same bowl: gluten-free 1:1 flour, xanthan gum (if using), gluten-free quick cooking oats, baking powder, salt, and ground cinnamon.
5. Whisk to Get Batter: Mix until a homogeneous muffin batter forms.
6. Fold Blueberries into Batter: In a separate bowl, toss the blueberries with 1 tablespoon of gluten-free 1:1 flour until properly coated to prevent them from sinking. Then, gently fold them into the batter until the blueberries are evenly distributed.
7. Transfer Batter to Muffin Pan: Divide the mixture into muffin pan, filling the cavities to the top. Optionally, sprinkle some oats or extra blueberries on top.
8. Bake Until Golden: Bake the muffins in a preheated oven at 350°F (180°C) for 25 to 30 minutes until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
9. Cool Before Eating: Remove from the oven, and let cool for a few minutes on a cooling rack before eating.

Notes

Bananas: I recommend using ripe bananas because they will be naturally sweeter than unripe ones.

Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular Greek yogurt instead.

Vegetable Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may also use other types of vegetable oil (such as canola oil, olive oil, avocado oil, etc.) or melted dairy-free butter.

Vanilla Extract: I like adding vanilla extract to add some extra flavor. However, feel free to leave it out if you’re not keen on vanilla.

Eggs: Eggs help to bind the ingredients together, so make sure you include it.

Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a gluten-free flour blend that is a 1:1 replacement for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier muffin texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Oats: For this recipe, do not use thick-cut oats. Use quick oats or rolled oats. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because many oats are processed in the same facilities that also process gluten-containing grains).

Baking Powder: Baking powder is the only leavening agent, and helps the muffin batter to rise, so make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Ground Cinnamon: I like adding a pinch of ground cinnamon to add flavor, and highly recommend that you add it in. Alternatively, you can also replace it with equal amounts of pumpkin pie spice during the fall for fall vibes.

Blueberries: You can use fresh or frozen blueberries; if using frozen, add the blueberries directly frozen (do not thaw them) before adding them to avoid excess moisture.

Storage: Store these gluten-free blueberry banana oatmeal muffins in an airtight container and refrigerate for up to 3 days.

Freezing: Wrap muffins individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature when needed.

• Prep Time: 10 mins
• Cooling Time: 10 mins
• Cook Time: 30 mins
• Category: Muffins
• Method: Baking