Oats Aren’t Just for Horses Anymore

Gluten Free “Or Not” Blueberry Banana Oatmeal Muffins


First off we would like to say WELCOME to our first recipe from the ReinerWear.com Kitchen! We are very excited to share our personal favorite recipes, tips and techniques with all of you.

We know there are several of you out there that need great, filling, healthy recipes that are easy to whip up and take little to no effort.  If your going to the gym or riding your horse early in the morning, taking the kids to daycare or school or are just crunched for time this recipe, which can be created gluten free or not, can be pre-made and stored in the fridge for those on-the-go days.


We first started looking for a muffin recipes that were healthy and easy to make when summer came. ReinerWear.com is located in a part of California that is very hot during the summer, about 110 degrees somedays, so we like to get our days started early so we can ride our horses before work begins.


Doesn’t riding horses makes you hungry? It sure does for us. So we wanted a recipe that was going to stay with us for a while and this great oatmeal recipe has proven to do just that.


Did you also know that oatmeal promotes weight loss, leads to a healthier heart, decreases bad cholesterol, strengthens children bodies, and of course our favorite four legged friends love oats too so why not join them in the fun!

We hope you all enjoy this great recipe of our Gluten Free/Or Not Oatmeal Blueberry Banana Muffins!

XOXO ReinerWear.com


Gluten Free “Or Not” Blueberry Banana Oatmeal Muffins

(adapted from: online. If this recipe is like your own, please contact us for recognition. Thank you.)

Prep Time: 5 Mins

Cook Time: 15 Mins

Yield: 12 Servings


  • 2 1/4 cups of Gluten Free Old-Fashioned Rolled Oats (“Or Not” – Substitute for Regular Rolled Oats)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup fresh blueberries
  • 4 tablespoons coconut oil, melted and cooled
  • 2 ripe bananas, mashed
  • 3 eggs, beaten
  • 2 tablespoons coconut brown sugar (optional)
  • 2 scoops of protein powder (optional – we used vegan chocolate)


  1. Preheat your oven to 350 degrees. Grease the muffin tin with PAM or other cooking spray.
  2. In a large bowl, add oats, salt, cinnamon, fresh blueberries, optional sugar, and optional protein powder. Mix well.
  3. After all the dry ingredients are placed in the bowl ass the wet ingredients that includes: the coconut oil, mashed bananas and eggs. Combine well. The batter should be thick and soft.
  4. Next, divide the batter evenly into the muffin tin and smooth the tops with your spoon or spatula.
  5. Place your muffin tin the the preheated oven and bake until muffins feel firm in the middle, roughly 15 minutes.
  6. Remove from oven and let cool for 10 minutes.
  7. Serve immediately or store in the fridge or freezer. Defrost overnight before serving.

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