Gluten Free Oat Banana Peanut Butter Coconut Muffins!


Ready for Breakfast! Yummy Muffins! 

There they were, staring at me every time I opened the fridge- three very ripe bananas- screaming "we need to be in muffins!" I wanted to find a unique way to use up those bananas and make them into something tasty and healthy for breakfast. 

I took an existing recipe and added and subtracted to come up with these delectable bites. Baking is really my first love in the kitchen. I love cooking too, but there is just something very special about baking and creating every day breads and treats for special occasions that truly brings me so much happiness. 

I have been enjoying these gems for breakfast with a bit of soft butter for the last couple of days and just had to share the recipe. I hope that you enjoy them as much as I have! 

Muffins ready to go into the oven! 


Gluten Free Oat Banana Peanut Butter Coconut Muffins Recipe: 

*Makes 12 Muffins*

3 very ripe bananas, peeled

1 1/2 cups crunchy natural peanut butter (no sugar added) 

6 tablespoons honey

3 teaspoons vanilla

3 eggs

3/4 teaspoon sea salt

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1 cup + 3 tablespoons gluten free oat flour (blend gluten free old fashioned oats in a blender until ground into a flour) Make sure to measure out the oat flour after it has been blended for a proper measurement. 

1 cup unsweetened shredded coconut

About 1/2-3/4 cup unsweetened large flake coconut for topping

Vegetable oil spray


1. Preheat the oven to 350F. Spray a muffin tin with vegetable oil spray thoroughly- make sure to spray 12 cups. 

2. Mash the three peeled bananas with a fork in a large bowl. Add in the peanut butter, honey, and vanilla. Use a hand mixer to thoroughly blend the mixture until smooth. 

3. Then, beat in the egg using the hand mixer. 

4. After that, beat in the sea salt, baking soda, baking powder and oat flour. Beat until just combined. 

5. Stir in the old fashioned oats and the flaked coconut. 

6. Use a large cookie scoop to portion out the muffin batter into the muffin tins. There should be plenty of batter to make 12 muffins. Top each muffin with a generous topping of the unsweetened large flake coconut. 

7. Bake the muffins at 350F for 15-18 minutes. Check them with a toothpick at 15 minutes. If the toothpick has wet batter on it, let them bake another 3 minutes, then check again. 

    This is the scoop that I use to portion out the muffins. 


This is the scoop that I use to portion out the muffins. 

Note: I cut the amount of sweetener in this recipe. If you prefer your muffins to be sweeter, you may add 6 tablespoons brown sugar. I find though, they taste great without more added sugar. 

I hope that you enjoy these muffins! My best to you always!