Gluten Free Cluster Muffins with Banana Centre
Indulge in the wholesome goodness of Gluten-Free Cluster Muffins with Banana Centre, the perfect balance of hearty texture and delightful surprise. These muffins are loaded with nutrient-packed ingredients like certified gluten-free oats, almond flour, chia seeds, and shredded coconut, delivering a satisfying crunch with every bite. The real standout feature is the luscious slice of banana nestled in the center, adding a burst of natural sweetness and creamy texture to each muffin. Sweetened naturally with ripe bananas and maple syrup, these muffins are free of refined sugars and perfect for a healthy breakfast, snack, or dessert. Quick to make with just 15 minutes of prep time, they bake to golden perfection in under 20 minutes. Whether you enjoy them warm or cooled, these gluten-free muffins combine flavor, nutrition, and convenience seamlessly, making them an irresistible addition to your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats (certified gluten-free)
- 1 cup Almond flour
- 0.5 cup Chopped nuts (e.g., walnuts or almonds)
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 Ripe bananas (medium, mashed)
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted)
- 1 Banana (medium, whole, for centers)
Instructions
Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by either greasing it with coconut oil or lining it with paper liners.
In a large mixing bowl, combine the rolled oats, almond flour, chopped nuts, shredded coconut, chia seeds, ground cinnamon, baking soda, and salt. Stir well to ensure all dry ingredients are evenly distributed.
In a separate mixing bowl, mash the 2 ripe bananas until smooth. Add the maple syrup, vanilla extract, and melted coconut oil to the mashed bananas. Whisk until fully combined.
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Avoid overmixing.
Peel the whole banana for the centers and slice it into 12 equal pieces.
Spoon a tablespoon of the batter into the bottom of each prepared muffin cup. Then, place one banana slice into the center of each muffin cup. Cover the banana slices with the remaining batter, ensuring they are fully enclosed.
Bake in the preheated oven for 18-20 minutes, or until the tops of the muffins are golden brown and a toothpick inserted near the edge of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 10 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 108.5 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2460 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
