Banana Oat Flour Muffins

If you enjoy baking with oat flour, be sure to try my oat flour zucchini muffins and peanut butter banana muffins. Both are easy one-bowl recipes with a soft, tender texture!

Why you’ll love this recipe

• These banana oat muffins are light and fluffy with the flavors of banana and cinnamon.
• Made with oat flour for a soft, tender texture and nutty flavor.
• They take about 10 minutes of prep and they come together in one bowl.
• Dairy-free and naturally gluten-free when made with certified gluten-free oat flour.

Recipe ingredients

There are only a few simple, wholesome ingredients necessary for these fluffy banana oat flour muffins, most of which you probably already have on hand:

• Bananas. Use very ripe, spotted bananas. The riper your bananas are, the sweeter your muffins will be.
• Oat flour. Oat flour is a gluten-free, whole grain alternative to all purpose flour, and it lends a soft, tender crumb to the banana oatmeal muffins. You can purchase it or see my post on how to make oat flour to make it with rolled oats in your pantry!
• Eggs. The eggs provide structure to the muffins.
• Coconut sugar. The coconut sugar is unrefined and has a mild sweetness. Sub it with granulated, brown sugar or even maple sugar.
• Oil. I love using olive oil or coconut oil, but you can use whatever you have on hand.
• Almond milk. Sub with your favorite dairy or non-dairy milk.
• Baking powder and baking soda. Essential for leavening.
• Cinnamon. The cinnamon adds cozy warm flavor, but it’s completely optional.
• Walnuts. I add walnuts to the top so they can toast as the muffins bake, and they add a nice crunchy texture. Sub with pecans or sliced almonds, or omit altogether.

See the recipe card below for the full list of ingredients and quantities.

How to make banana oat flour muffins

It doesn’t get easier than this banana oat flour muffins.  They include just a few ingredients, about 10 minutes of prep and they come together in one bowl.

Pro tip: The more ripe and spotty your bananas are, the more sweetness they will add to your muffins.

See the recipe card below for full instructions.

1. Place the banana in a large bowl and mash with a fork, then add the eggs, sugar, oil and almond milk.
2. Whisk the wet ingredients together until incorporated.
3. Add the oat flour, baking powder, cinnamon, baking soda and salt to the wet ingredients.
4. Whisk the wet and dry ingredients together until well combined and no lumps remain.
5. Divide the batter into (12) muffin cups lined with paper liners and top with the walnuts.
6. Bake for 15-20 minutes until the tops of the muffins spring back when pressed lightly or when a toothpick inserted into the center comes out clean.

Tips for success

• Use very ripe bananas with plenty of brown spots.
• Measure oat flour correctly by spooning and leveling.
• Bake just until the centers spring back lightly when touched or a toothpick inserted into the center comes out with a few moist crumbs.
• Let the muffins cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Recipe variations

There are a number of ways to change up this recipe based on your tastes or what you have on hand.

• Swap the walnuts with your favorite nuts or seeds, or omit entirely if you prefer. You can also fold 1/2 cup chopped nuts in the batter as well for banana nut muffins.
• Add 1/2 cup of coconut or your favorite chocolate chips.
• Swap the cinnamon with homemade chai spice or cardamom, or omit the spices and add a teaspoon of your favorite extract.

More healthy muffin recipes you’ll love:

• Almond flour banana muffins
• Blueberry oatmeal muffins
• Carrot oat flour muffins
• Chocolate zucchini muffins
• Oat flour blueberry muffins
• Raspberry muffins
• Zucchini oat flour muffins