Gluten Free Banana Blender Muffins [nut free, egg free]

Gluten free banana blender muffins are a quick and healthy snack that does not require any mixing bowls, just your blender and a standard 12 cup muffin tin. They are unnoticeably gluten free, just the way flourless muffins should taste. The banana flavor is subtle and sweet and the addition of chocolate chips is optional (but highly recommended.) These delicious muffins are soft, and properly dense; no stodgy gluten free bakes here, ma’am.

All the ingredients in this recipe are simple and usually staples in most peoples homes. The gluten free banana blender muffins are made from organic rolled oats to replace all purpose flour. As always, be cautious when buying oats as not all are considered gluten free. We use this organic and certified gluten free brand from Costco but can be found on amazon. These rolled oats are our favorite, since they are also packaged in a peanut free and tree nut free facility.

The only thing you might have to buy specifically for this recipe is cottage cheese. Cottage cheese is a welcome addition and here is why: it is high in protein, a good source of calcium and has a very neutral flavor, taking on whatever accompanies it. I think sour cream or Greek yogurt could replace it, though there might be more of a tang to the muffin with those substitutes (and obviously differing nutritional values.) The muffins are made with 4% fat cottage cheese, and while I know I am constantly testing the boundaries of egg free baking, you will be pleased to know that these are marvelous. Unorthodox? Maybe. Delicious? Absolutely.

How to achieve gluten free banana blender muffins:

Preheat the oven to 350, line a standard 12 cup muffin tin with liners.

Next, all you do is load up your blender with the ingredients as follows:

2 medium or 3 small bananas, 1/2 cup cottage cheese, 1/4 cup water, 1 tbsp white vinegar, 1 teaspoon vanilla extract, 2/3 cup granulated sugar (or 1/3 granulated sugar for less sweet), 2 1/4 cup rolled oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt.

Begin to blend on low-medium then increase to high until it becomes a smooth batter —see second photo below. Scrape down the sides while blending, if necessary.

Evenly distribute the batter into 12 cups, then add the semi sweet chocolate chips about 5-6 chips per cup. I like to do this by hand because I’ve found they all sink and clump together in the blender vessel while pouring out. They also look prettier when you add them individually. Do as you please!

Bake for 14-17 minutes until tops spring back when gently pushed and tooth pick comes out clean. Internal temperature around 200F for all the poking-and-prodding-food-thermometer types like me.

Remove from tin and allow to cool slightly then enjoy!

Freeze any leftovers in a zip top bag or wrapped individually in plastic wrap. Great for popping out of the freezer and putting in a lunch bag.

Things that helped in the kitchen for this recipe, and can help you too:

Vitamix blender– amazon- or Costco! This is another kitchen tool I’ve had forever. After many years, I had to replace the pitcher, but I’m guilty of throwing it in the dishwasher sooo YMMV ¯\_(ツ)_/¯

cupcake liners/baking cups- The “if you care” brand is environmentally conscious, non-toxic, chlorine free and paper is unbleached. I always appreciate less chemicals in my diet, don’t you? (amazon)

Organic rolled oats – this brand is certified gluten free, and made in a peanut and tree nut free facility. (Costco and amazon)

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉 

If you love gluten free banana blender muffins, try my other banana inspired recipe cinnamon banana bread, or a gluten free and nut free homemade granola.