For a richer flavor, toast the oats lightly before blending. Feel free to substitute other nut butters, such as peanut or cashew butter, for the almond butter. Add a handful of chopped nuts or chocolate chips to the batter for extra crunch and flavor. Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Banana Nut Crunch Muffins (Gluten-Free)
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING18 People
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VIEWS30
Indulge in the wholesome goodness of these gluten-free banana nut crunch muffins! Perfectly moist and bursting with natural sweetness, they make a delightful breakfast treat or a satisfying snack anytime of the day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol11 mg
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Fiber2 g
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Protein4 g
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Saturated Fat4 g
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Sodium164 mg
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Sugar8 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing 18 miniature muffin cups or lining them with paper liners. (5 minutes)
02 Step
Recipe View 3 mins In a high-speed blender, process the rolled oats until they reach a flour-like consistency. This creates the base for our gluten-free muffins. (3 minutes)
03 Step
Recipe View 2 mins Add the mashed bananas, almond butter, milk, agave nectar, melted coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to the blender. (2 minutes)
04 Step
Recipe View 3 mins Blend all ingredients until the batter is smooth and well combined. Ensure no lumps remain for the best muffin texture. (3 minutes)
05 Step
Recipe View 5 mins Carefully pour the batter into the prepared muffin cups, filling each about two-thirds full to allow for rising. (5 minutes)
06 Step
Recipe View 20 mins Bake in the preheated oven for 15 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking time may vary depending on your oven. (20 minutes)
07 Step
Recipe View 10 mins Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Columbus Gleichner
Jun 25, 2025I was skeptical about gluten-free muffins, but these are surprisingly moist and delicious. The almond butter adds a great nutty flavor.
Jalen Towne
Mar 18, 2025These muffins are so easy to make, and they taste amazing! My kids love them for breakfast.
Lucio Predovic
Mar 6, 2025I added some chopped walnuts to the batter, and they turned out fantastic! This recipe is a keeper.