Gluten Free Blueberry Banana Oat Muffins

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.

This post uses Siggi’s Icelandic-style yogurt, but is not sponsored by Siggi’s. I am, however, a Siggi’s ambassador; from time to time, I will receive product to promote Siggi’s.

Kitchen fails are the (almost) worst. But what doesn’t kill you the cooking vibes makes you stronger, right? A long time ago, I read that when mixing muffin batter, “DON’T OVERMIX”. The result will be dense, blah muffins. Okay, the recipe probably didn’t say “blah”, but you get the point. It was super important to mix the batter until just combined, so that you could enjoy fluffy, cake-like muffins.

We had a serious muffin situation, guys. Don’t worry, I’m sharing the highly redeemed recipe, but this is to caution you from over-mixing. Perhaps it’s my overly loving tendencies – one of my famous talents is killing plants via over-watering. ANYWAY. I’m excited to share this delicious muffin recipe with you today, because they’re baaaasically perfected. AKA I re-baked them after The Incident. And now you have before you the fluffiest, most ideal breakfast in muffin form.

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.

It’s important to prepare the oat flour first, before adding in other ingredients. Once the oats are blended in the food processor (make sure they’re fine in consistency), whisk together with your dry ingredients. This step ensures that the batter rises evenly, and so that you don’t have a random bite of Kosher salt!

Although neither Ray or myself need to eat gluten-free, it’s fun to try out alternatives to all-purpose flour. Using blended old fashioned rolled oats for this recipe is great for folks who can’t have gluten products; it’s also a nice way to get more FIBER into our daily food intake! Fibrous foods are great for our bodies – they can help lower cholesterol and glucose levels, as well as promote healthy digestive systems.

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.

There’s a comforting memory that goes along with these Gluten Free Blueberry Banana Oat Muffins. As a kid, my dad frequently brought home those jumbo packs of muffins from Costco (AKA Price Club, back in the day). Of the chocolate, banana nut, and blueberry variety, you could probably guess which one was my favorite. One half of a blueberry muffin (they’re THAT big) and I’d be good to go for breakfast! Granted, it was far from healthy. Those muffins are basically breakfast cupcakes. But the cakelike consistency paired with sweet blueberries was enough to make my day.

When I enjoy one of these oat muffins, my mind drifts to the early blueberry muffin days :P. And then I’m happy that these are healthier, contain less added sugar, and have the bonus element of fiber.

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.

One of my goals for this year is to create more recipes using Siggi’s yogurt. I normally eat it plain or add toppings – fruit, granola, nut butter – but I wanted to practice using the Icelandic-style yogurt more in both baking and savory cooking! Behold, the first recipe at Hello to Fit that contains Siggi’s INCORPORATED into the food.

Adding one cup of Siggi’s 4% Vanilla flavored yogurt allowed me to refrain from adding butter or oil to the recipe, and you still get the moist texture that regular muffins have!

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.

Whether you regularly eat gluten-free or not, this recipe for Gluten Free Blueberry Banana Oat Muffins are an awesome way to start the day. Full of fiber, blueberries, bananas, and Siggi’s Icelandic-style yogurt, it’s exactly what you need for breakfast. Just remember to NOT over-mix, and you’ll be good to go ;).

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.

Gluten Free Blueberry Banana Oat Muffins

1 review
Preparation 2017-03-26T00:00:00+00:00 Cook Time 2017-03-26T00:00:00+00:00
Serves serves 12     adjust servings

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.

Ingredients

Instructions

  1. Preheat oven to 400 degrees F. Line a muffin tin with silicone or paper liners, and lightly spray with nonstick cooking spray. Set aside.
  2. Remove frozen bananas from freezer and allow them to sit on the counter for about 10 minutes, to slightly defrost.
  3. In a high-powered food processor, blend old fashioned rolled oats until they reach a fine consistency. Transfer oat flour to a large mixing bowl. Whisk in baking powder, baking soda, and salt. Whisk well.
  4. Clean out food processor. Blend together frozen bananas, eggs, Siggi's yogurt, maple syrup, and vanilla extract until smooth and creamy.
  5. Using a wooden spoon or spatula, quickly fold wet ingredients into dry ingredients. Mix until JUST combined. *Do not overmix!
  6. Pour 1/4 cup of batter into each muffin cup. Top each muffin with even amount of frozen blueberries.
  7. Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean. Place muffin tin on a cooling rack and cool for 10 minutes. Remove each muffin from tin and transfer to cooling rack until completely cool.

by

Gluten Free Blueberry Banana Oat Muffins

From at

Yield: serves 12

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.

You'll Need...

  • 2 cups old fashioned rolled oats
  • 2 frozen bananas
  • 2 large eggs
  • 2, 4.4 oz Siggi's 4% vanilla
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 3/4 cup frozen blueberries

Directions

  1. Preheat oven to 400 degrees F. Line a muffin tin with silicone or paper liners, and lightly spray with nonstick cooking spray. Set aside.
  2. Remove frozen bananas from freezer and allow them to sit on the counter for about 10 minutes, to slightly defrost.
  3. In a high-powered food processor, blend old fashioned rolled oats until they reach a fine consistency. Transfer oat flour to a large mixing bowl. Whisk in baking powder, baking soda, and salt. Whisk well.
  4. Clean out food processor. Blend together frozen bananas, eggs, Siggi's yogurt, maple syrup, and vanilla extract until smooth and creamy.
  5. Using a wooden spoon or spatula, quickly fold wet ingredients into dry ingredients. Mix until JUST combined. *Do not overmix!
  6. Pour 1/4 cup of batter into each muffin cup. Top each muffin with even amount of frozen blueberries.
  7. Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean. Place muffin tin on a cooling rack and cool for 10 minutes. Remove each muffin from tin and transfer to cooling rack until completely cool.

Additional Notes

Muffins will turn out dense and "heavy" if overmixed! Mix with caution 😉

Pin for future baking!

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.


Let’s chat!

  • What’s your favorite muffin flavor?
  • Do you like using oat flour for baking?
  • Have you tried Siggi’s yet?

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By Jess

Jess is a certified personal trainer, group fitness instructor, and yoga teacher. She enjoys sharing her passion and enthusiasm for health and fitness with friends, family, clients, and readers.

Gluten Free Blueberry Banana Oat Muffins

1 review
Preparation 2017-03-26T00:00:00+00:00 Cook Time 2017-03-26T00:00:00+00:00
Serves serves 12     adjust servings

Gluten Free Blueberry Banana Oat Muffins are ideal for breakfasts on-the-go, or if you are looking for an all purpose flour alternative! Fluffy, healthy, and topped with sweet blueberries.

Ingredients

Instructions

  1. Preheat oven to 400 degrees F. Line a muffin tin with silicone or paper liners, and lightly spray with nonstick cooking spray. Set aside.
  2. Remove frozen bananas from freezer and allow them to sit on the counter for about 10 minutes, to slightly defrost.
  3. In a high-powered food processor, blend old fashioned rolled oats until they reach a fine consistency. Transfer oat flour to a large mixing bowl. Whisk in baking powder, baking soda, and salt. Whisk well.
  4. Clean out food processor. Blend together frozen bananas, eggs, Siggi's yogurt, maple syrup, and vanilla extract until smooth and creamy.
  5. Using a wooden spoon or spatula, quickly fold wet ingredients into dry ingredients. Mix until JUST combined. *Do not overmix!
  6. Pour 1/4 cup of batter into each muffin cup. Top each muffin with even amount of frozen blueberries.
  7. Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean. Place muffin tin on a cooling rack and cool for 10 minutes. Remove each muffin from tin and transfer to cooling rack until completely cool.

by

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36 comments

  • Julie @ Running in a Skirt

    January 6, 2017 at 9:01 am

    The ingredients in this are perfect!! Love how healthy these are!
    Julie @ Running in a Skirt recently posted…Fashion Friday – Winter White Tunic SweaterMy Profile

    1. Jess

      January 6, 2017 at 9:57 am

      Thanks, Julie!! Great for breakfast or snack 🙂

  • Beverley @ Born to Sweat

    January 6, 2017 at 9:45 am

    bahaha killing plants by over watering. thats hilarious. my poor plants are completely forgotten about for ages, even though they’re dying right in front of my eyes.
    also, did you change your recipe plugin? (i may just be crazy). but if so it looks great! I may steal it 😉
    Oh ya and the muffins looks bomb =D
    Beverley @ Born to Sweat recently posted…3 Years: The Good & The Bad (And a MASSIVE Saje Giveaway!)My Profile

    1. Jess

      January 6, 2017 at 9:56 am

      LOL maybe we should grow plants together! YES!! I’m using Matcha, Alexa @Fooduzzi’s BF created it and I LOVE it. Get it!!! xoxo

  • Susie @ SuzLyfe

    January 6, 2017 at 10:22 am

    Literally just ate a Siggi’s It is still next to me. And YUM to blueberry muffins!
    Susie @ SuzLyfe recently posted…Five Friday Favorites (Spyder, Supereats, More!)My Profile

    1. Jess

      February 14, 2017 at 12:31 pm

      LOL great minds think alike 😉

  • rachel @ athletic avocado

    January 6, 2017 at 10:27 am

    I used to love those costco muffins, they were basically dessert for breakfast haha. These look so fluffy and heavily studded with all the bloobs! And thank you for warning us about over mixing, i tend to do that so much and then I ruin things lol 🙁
    rachel @ athletic avocado recently posted…The Best Whole30 Chicken Recipes!My Profile

    1. Jess

      February 14, 2017 at 12:30 pm

      Haha they really are though, Rachel!!! xoxo

  • Emily Weir

    January 6, 2017 at 10:41 am

    Haha “The Incident”. One mistake you’ll never make again moving forward, I’m sure. I love that these are gluten free too!

    1. Jess

      February 14, 2017 at 12:30 pm

      Hahah exactly 😉 hope you’re doing well, Emily!!

  • Gretchen

    January 6, 2017 at 11:15 am

    How amazing do the blueberries in this look!? OMG so juicy and delicious.
    Gretchen recently posted…Top Five Friday : Best of 2016My Profile

    1. Jess

      February 14, 2017 at 12:30 pm

      Hehehe thanks, Gretchen!! xoxo

  • Aya @ A Healthy Story

    January 6, 2017 at 1:02 pm

    Yum! Blueberry muffins are my FAVE and I love that these have oats (and are gluten-free). Definitely making them soon!

    1. Jess

      February 14, 2017 at 12:29 pm

      Woohoo, hope you enjoy, Aya! Thanks for stopping by!

  • Farrah

    January 7, 2017 at 10:27 pm

    These look super good and I love siggis! :D! Can’t wait to try making these! :] They’d be great for a quick grab-n-go breakfast or snack!!
    Farrah recently posted…Ultimate Coffee Date: January 2017My Profile

    1. Jess

      February 14, 2017 at 12:28 pm

      Definitely, Farrah! Thanks!

  • Karlie

    January 8, 2017 at 8:38 am

    Oh I have some ripe bananas and a muffin craving – I’ll have to whip these up for snacks for the week! So glad I found your blog through the Summit 🙂

    1. Jess

      February 14, 2017 at 12:28 pm

      So glad to connect with you during and after the summit, Karlie!! xoxoxo

  • Chrissa – Physical Kitchness

    January 8, 2017 at 6:37 pm

    I don’t bake with oat flour enough, but one thing is for sure, I LOVE me some blueberry muffins. Ooooh I’m craving one of these as we speak now!
    Chrissa – Physical Kitchness recently posted…Balsamic Ground Turkey and Apple Breakfast HashMy Profile

    1. Jess

      February 14, 2017 at 12:28 pm

      Oddly enough, it’s how I’ve been making muffins now! Nothing against regular flour, but the oat flour gets us more fiber!

  • Liz @ I Heart Vegetables

    January 8, 2017 at 9:13 pm

    These look so good, Jess! Blueberry muffins are Alex’s favorite so I might have to make these! 🙂

    1. Jess

      February 14, 2017 at 12:27 pm

      Woohoo glad Alex likes blueberry muffins too! Thanks, Liz!

  • Erin @ Erin’s Inside Job

    January 9, 2017 at 2:39 pm

    When I went to the Siggi’s cooking event we made some amazing things w it. I still have all the recipes and I should really make them again!!
    Erin @ Erin’s Inside Job recently posted…First Weekend of 2017My Profile

    1. Jess

      February 14, 2017 at 12:26 pm

      Yesss whip em out again!! I always forget about recipe cards that I have from events or Blue Apron 😛

  • Jen

    January 10, 2017 at 6:41 am

    Blueberry muffins are my all time favorite. I love the addition of yogurt! I bet they taste amazing! Adding to my menu!

    1. Jess

      February 14, 2017 at 12:18 pm

      Yay, glad you like blueberry muffins too!!

  • Jen

    January 12, 2017 at 1:39 pm

    Haha- we used to buy those muffins ALL the time from Costco, until I was diagnosed as a Diabetic and could not believe that there are like 80 carb grams in one of those things!
    These muffins though, pinned for my meal plan next week!
    Jen recently posted…How to Start on a Health JourneyMy Profile

    1. Jess

      February 14, 2017 at 12:10 pm

      LOL so you understand!! Yes, it’s crazy how they’re LOADED!! xoxo

  • Al

    January 12, 2017 at 7:21 pm

    These look fantastic! Definitely just pinned them! Thanks for the share!

    1. Jess

      February 14, 2017 at 12:10 pm

      My pleasure! Thank you for pinning!

  • jill conyers

    January 13, 2017 at 4:43 am

    All the Siggi love! I wish I had time to make these this morning.

    Have a great weekend Jess!
    jill conyers recently posted…Tone and Tighten Core Circuit Workout with Free DownloadMy Profile

    1. Jess

      February 14, 2017 at 12:09 pm

      Siggis is just sooo gooood!

  • Deborah @ Confessions of a mother runner

    January 16, 2017 at 1:55 pm

    I was just looking for another oatmeal muffin recipe this weekend!
    Deborah @ Confessions of a mother runner recently posted…Raw Pad Thai Salad With Kelp Noodles & GiveawayMy Profile

    1. Jess

      February 14, 2017 at 12:09 pm

      Haha good timing 😉

  • Esther

    January 22, 2017 at 12:42 pm

    I LOVE blueberry muffins! I will have to try this recipe 😉

    1. Jess

      February 14, 2017 at 12:07 pm

      Me too, aren’t they great?! xoxo

Comments are closed.