Banana Berry Oat Muffins, Gluten Free

Banana Berry Oat Muffins. Gluten and dairy free with big berry flavor.

Like banana muffins?  Enjoy summer berries? Then I bet you’ll love this muffin. The trick is to gently fold a bunch of mixed berries into the batter so the result is a berry good banana muffin. Fold with gusto and you’ll have pink-berry muffins. Add a bit of GF oat bran  and it’s even tastier  – and almost magically healthy (read: good for you).

There are worse ways to eat something good for you. Think of it as the alternative breakfast to its cousin –  a bowl of oats topped with banana and berries. You don’t even need a spoon.

Muffins are also a great summer alternative to the big old eggs and things breakfast. Grab a muffin, a cup of coffee or tea and head outside to enjoy the early morning sunshine before it gets too warm. These could not be more easy to make – two bowls, one spoon and 18 minutes later, you have muffins – gluten-free, dairy-free, guilt-free muffins.

Go ahead. Make some coffee. And the muffins. I’ll wait. Meantime…

You probably know that we have a new book with tons of new recipes and a few updated versions of other recipes you might have seen here, coming soon – September 3, 2013. It’s available for preorder and that means you will get it as soon as it is hot off the press. It’s all about baking, and we’ve included a savory chapter (did you faint?).  Nosh on This published by The Experiment. You can buy it everywhere it seems, but you can preorder it here.

Banana Berry Oat Muffins. Gluten and dairy free with big berry flavor.

Banana Berry Oat Muffins, Gluten Free
  • 195 grams Canteen Flour (1 ½ cups)
  • 60 grams GF oat bran (1/2 cup)
  • 100 grams granulated sugar (1/2 cup)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • 3 extra large eggs
  • 115 grams canola oil (1/2 cup)
  • 80 grams banana puree (one small banana)
  • 115 grams almond milk (1/2 cup)
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • ½ pint mixed berries (about 2 cups)
  • 1 teaspoon starch (your choice)
  • 8-9 whole blackberries or other berries for topping, sliced in half
  1. Preheat oven to 350°F. Place liners in muffin pans (16-18).
  2. In a large bowl whisk together flour, bran, sugar, baking powder, salt, cinnamon and baking soda. In a medium bowl whisk together eggs, oil, milk, lemon zest, vanilla and lemon extract. Fold into flour mixture until blended, and no dry matter remains, but don’t over mix.
  3. Make sure all the mixed berries are even-sized. Gently fold in starch so that the berries are coated. Fold into batter as gently as possible – with only two to three turns. Scoop into liners ⅔ full. Set berry half on top of the batter in each muffin cup.
  4. Bake 18-22 minutes or until a toothpick comes out without crumbs. Transfer muffins to a rack to cool completely. Serve at room temperature.

Banana Berry Oat Muffins. Gluten and dairy free with big berry flavor.


  1. Love the pictures. Congrats on the new book-the cover looks beautiful!!

    Have a good weekend 🙂