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Banana Nut Crunch Muffins (Gluten-Free)

Rated as 4.6 out of 5 Stars

"Quick and easy healthy breakfast or snack on the go!"
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Ingredients

30 m servings 189 cals
Original recipe yields 18 servings (18 mini muffins)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.
  2. Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.

Footnotes

  • Editor's Note:
  • Be sure to use gluten-free oats if you are gluten-intolerant.

Nutrition Facts


Per Serving: 189 calories; 12.3 g fat; 18.1 g carbohydrates; 3.9 g protein; 11 mg cholesterol; 164 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Love that these are made with healthier alternatives to regular flour and sugar. Tossed the old fashioned oats in my Vitamix to make the flour and then added everything else as directed. I didn...

Most helpful critical review

I really wanted to love this muffin, I made it just like it was written. My BlendTec had no issue with the blending. However after I blended the oats I took them out and reloaded my ingredients...

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Love that these are made with healthier alternatives to regular flour and sugar. Tossed the old fashioned oats in my Vitamix to make the flour and then added everything else as directed. I didn...

I was a little short on bananas so just added a little extra applesauce but LOVED these muffins!! Great flavor with the almond butter and healthy for the kids!!

I didn't have agave so I subbed in honey. We also have almond sensitivities, so I used peanut butter instead. Since I knew it would have a strong peanut butter flavor, I skipped the cinnamon and...

I really wanted to love this muffin, I made it just like it was written. My BlendTec had no issue with the blending. However after I blended the oats I took them out and reloaded my ingredients...

I used the base of this recipe but changed half of the things and upgraded it, they were really good, the whole family liked them . I subsututed 1 cup gluten free flour and 3/4 cup coconut flou...

I loved these and so did my kids!! I only dubbed the almond butter for sunbutter (due to a nut allergy) and added a few mini chocolate chips to the tops. So so yummy! The best gluten free muf...

My church family loved these!

As another reviewer mentioned, the dough is very thick and challenged both my blender and food processor! But they are tasty treats and worth some effort. I may use applesauce and bananas next...