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Gluten-Free Oat Hazelnut Banana Muffins Recipe

This recipe is adapted from a normal banana muffin recipe simply by replacing all-purpose wheat flour with gluten-free oat-hazelnut flour mix.
5 from 2 votes

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Course Appetizer, Breakfast, Dessert
Cuisine American, Gluten free
Servings 12 pieces
Calories 176 kcal



  • Preheat the oven to 375°F/190°C.
  • Sieve flour, baking powder, and baking soda into a large mixing bowl.
  • Add in salt and sugar, and whisk until well combined.
  • Combine bananas, milk, and egg in a blender and process until smooth.
  • Add banana mixture and melted butter to the dry ingredients and whisk until you have a smooth batter.
  • Spoon the batter into a piping bag, then pipe the batter into a lined 12-cup muffin pan until 1/2 full.
  • Bake in the preheated oven for about 25 minutes (toothpick inserted in the center comes out clean).
  • Remove from the oven and transfer the muffins to a wire rack to cool.


This recipe yields 12 muffins.
Each serving is 1 muffin. 
The nutritional value for reference is for 1 serving. 


Calories: 176kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 439mgPotassium: 161mgFiber: 1gSugar: 16gVitamin A: 211IUVitamin C: 3mgCalcium: 33mgIron: 1mg
Keyword banana, gluten free, hazelnut, muffins
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5 from 2 votes