Breakfast

Miranda Kerr’s Apple and Banana Gluten-Free Oat Muffins

Oliver Bennett
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Naturally sweetened and perfectly moist, these Banana Oat Muffins are inspired by supermodel Miranda Kerr’s wholesome approach to family baking. Packed with fresh apples, hearty oats, and warm spices, they offer a nourishing treat that aligns seamlessly with a balanced gluten-free lifestyle while remaining incredibly satisfying.

Origin Miranda Kerr’s Apple and Banana Gluten-Free Oat Muffins

The inspiration for this recipe stems from a desire to provide clean, nutrient-dense snacks that don’t rely on heavily processed ingredients. By replacing refined white flours with hearty rolled oats and utilizing the natural sugars found in ripe fruit, this recipe mirrors the principles of mindful nutrition and clean eating without sacrificing the comforting texture of a classic bakery muffin.

Why I Love This Recipe

I love how incredibly simple these are to whip up in a single bowl, making them a stress-free addition to Sunday meal prep. The combination of grated apple and mashed banana guarantees a soft, tender crumb that stays fresh for days, making them a fantastic grab-and-go option for healthy, kid-friendly breakfasts on busy weekday mornings.

Also Read : Easy Vegas Bomb Recipe

Miranda Kerr's Apple and Banana Gluten-Free Oat Muffins
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Miranda Kerr’s Apple and Banana Gluten-Free Oat Muffins

Recipe by RecipesVillaCourse: BrunchCuisine: AmericanDifficulty: Easy
Servings

18

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

168

kcal

Ingredients

  • 2 cups oatmeal

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1 1/2 teaspoons ground cinnamon (plus extra for sprinkling)

  • 1/4 cup honey

  • 2 tablespoons chia seeds

  • 1/4 cup goat’s milk yogurt

  • 1/2 cup apple juice

  • 2 eggs, lightly beaten

  • 1 egg white

  • 4 tablespoons coconut oil

  • 1/2 teaspoon vanilla bean powder

  • 2 large green organic apples, diced or grated

  • 2 ripe bananas, mashed

  • 1/2 cup chopped walnuts

Directions

  • Prep the Dry Ingredients: In a food processor, grind the oats until they reach a fine, flour-like consistency. Add the chopped walnuts and pulse to grind them down as well.
  • Combine the Dry Mix: Transfer the ground oats and walnuts to a large mixing bowl. Stir in the baking powder and baking soda.
  • Prep the Wet Ingredients: In a separate small bowl, lightly beat the whole eggs and the egg white together. Mix in the goat’s milk yogurt and the apple juice.
  • Create the Syrup: In a small pot over low heat, mix the coconut oil, ground cinnamon, vanilla bean powder, and honey. Heat gently until it becomes syrupy, then remove from the heat and combine it directly with the egg and yogurt mixture.
  • Form the Batter: Pour the wet mixture into the bowl with the dry oat mixture and stir until just combined. Slowly and gently fold in the apples, mashed bananas, and chia seeds.
  • Prep for Baking: Preheat your oven to 350°F. Line a muffin pan with paper liners (or lightly grease your muffin tins) and fill each cup about 3/4 of the way full with the batter.
  • Bake: Bake for 40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Serve: Allow the muffins to cool in the pan for 15 minutes. Sprinkle the tops with a little extra cinnamon before serving!

Notes

  • Gluten-Free Certification: While oats are naturally gluten-free, they are often cross-contaminated with wheat during processing. If you are baking for someone with Celiac disease or a strict gluten allergy, ensure you purchase oats that are specifically labeled as “Certified Gluten-Free.”
  • Yogurt Swaps: Goat’s milk yogurt is great for digestion, but if you cannot find it at your local store, you can easily substitute it with plain, unsweetened Greek yogurt. For a fully dairy-free option, coconut yogurt works wonderfully here.
  • Storage & Freezing: Store your baked and cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. These also freeze perfectly! Just wrap them individually and freeze for up to 3 months. (Thaw them overnight in the fridge or pop them in the microwave for a quick morning snack).
  • Texture Tip: Oat flour absorbs liquid differently than standard wheat flour. To keep your muffins light and fluffy, be careful not to over-mix the batter once you combine the wet and dry ingredients—just fold everything together until it is just combined.