These gluten free banana oat muffins are moist, fluffy and topped with a decadent chocolate drizzle. They make the perfect breakfast or dessert to make when you have overripe bananas on the counter!

Banana bread… but make it a muffin

Anyone else working with like, a ton of overripe bananas on their counter? Because, same.

It feels like lately, in our current COVID-19 reality, I’m always buying bananas (along with all the other non-perishables).

Then, I go home and wash my bananas with vinegar and water (because, germs). After that, they sit on the counter for anywhere from 1-2 weeks while I eat all the frozen pizzas and chips that have the potential to last for months in my freezer/pantry.

Stupid, I know.

I wish I was the person I thought I was when I bought all the kale and bananas. But in reality, this quarantine is making me crave pizza, sweets and chips.

Anyway, if I’m not going to eat all the bananas, I might as well make them into something that can actually compete with all the junk. Insert these banana oat muffins with a chocolate drizzle.

They have all the perks of a classic banana bread, except they’re muffins – which means they’re better than banana bread.

Ingredients for banana oat muffins.

One bowl and 30 minutes

So remember how I mentioned these come together in one bowl? It’s true.

These banana oat muffins aren’t like so many other baking recipes where the dry and wet ingredients start out in separate bowls. Here, we’re throwing it all together in less than 30 minutes and the result is something pretty magical.

Fluffy, moist (yes I said it), gluten free muffins that make an awesome breakfast, snack or dessert.

Today, we’re using a fancy (microwaved) chocolate drizzle but if you’re not feeling that extra step, you can totally just mix your chocolate chips into the batter before baking.

Mashed bananas for banana oat muffins.
Stacks of gluten free banana oat muffins.
A stack of gluten free banana oat muffins.

More fool proof gluten free sweets

Gluten free baking can feel overwhelming at first. Here are some of my favorite recipes like these banana oat muffins that are basically impossible to mess up:

Banana oat muffins on a plate.
A stack of gluten free banana oat muffins.

Happy baking,

Salima written in cursive
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A stack of gluten free banana oat muffins.

Banana Oat Muffins with a Chocolate Drizzle

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  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 24 muffins 1x
  • Category: Dessert, Breakfast, Baked Goods
  • Method: Baked
  • Cuisine: American


  • 4 ripe bananas
  • 1/2 cup butter (melted)
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 4 eggs
  • 1 cup sugar 
  • 3 cups gluten free 1-to-1 flour
  • 1 cup gluten free oats
  • 1 cup chocolate chips (for drizzle) 


  1. Preheat your oven to 350 and line a muffin tin with liners or lightly grease the tins. In a large mixing bowl, mash your bananas with a fork until soft and mashed. 
  2. Add in melted butter and mix. Mix in eggs and sugar. Mix in baking soda and salt. 
  3. Fold in your flour 1/2 cup at a time. Next, fold in the oats. If you would rather mix in your chocolate chips, do so at this time. Pour your batter into the muffin tins, filling almost to the top of each tin and bake for 30-35 minutes or until a toothpick comes out of the center clean. 
  4. To make the chocolate drizzle, microwave your chocolate chips in a microwave safe bowl for increments of 15 seconds, mixing in between until chips are melted. Drizzle over your cooled muffins and enjoy!

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