GF Oatmeal Banana Date Muffins
Prep time
Cook time
Total time
Gluten Free Oats, ground almonds, bananas, dates and coconut oil combine to create toothsome, tropical, and super moist muffins.
Recipe type: Breakfast or Brunch
Cuisine: American
Serves: 12
  • ½ cup (gently packed) pitted dates
  • 2 tablespoons coconut oil (or other oil or butter), plus extra for coating muffin tin cups
  • 2 medium bananas, ripe, roughly chopped
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cups rolled oats (gluten-free, if making gluten-free)
  • ¾ cup almond flour (*see note below)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • Pinch of xanthum gum, if making gluten free (optional)
  • *'To make your own almond flour, finely grind ¾ cup unsalted almonds in a food processor.
  1. Preheat the oven to 350 degrees.
  2. Coat muffin tins with coconut oil, or use muffin tin liners.
  3. Place the dates in a large mixing bowl and pour ½ cup boiling water on them and let them sit for 5 minutes to soften.Once dates are soft, then pour off the excess water, but do not drain completely; leave them very wet. Use a fork to smash the dates gently into a loose paste.
  4. Using an electric mixer, mix the date paste, coconut oil and bananas on medium high speed until soft and creamy, about 2 minutes.
  5. To the date mixture, add the eggs one at a time, mixing after each one, and then add the vanilla, mixing once more.
  6. Place the oats in a food processor and pulse until oats become a coarse powder (I prefer them very coarse). Add the almond flour, baking powder and soda, cinnamon, salt, and xanthum gum, and pulse a few times to mix.
  7. Add the dry ingredients to the wet ingredients half at a time, mixing after each addition. If the dough becomes too thick for the whisk attachment, fold in using a rubber spatula (my dough stayed relatively thin).
  8. Use a small scoop or measuring cup to scoop dough into a standard muffin pan (or mini-muffin pan), either greased or fitted with paper liners.
  9. Bake until muffins are golden brown on top and spring back to the touch, about 22-25 minutes for standard muffins, about 17-20 minutes for mini muffins.
  10. If not using muffin liners, let cool 3-4 minutes before removing from muffin pan,
  11. Refrigerate or freeze any leftovers. Can be reheated in microwave.
Recipe by GINGER WROOT at