Banana Oatmeal Muffins
These Banana Oatmeal Muffins are tender, fluffy and made with whole grain oat flour and no refined sugar or oils. They’re dairy and gluten-free and come together in just one bowl!
Baking has always been my outlet, and while I do love making desserts, I try to bake sweet treats that are on the healthier side to keep sugar to a minimum.
Muffins are a go-to for me because they’re great for breakfast, snacks or any time I’m craving something sweet.
These Banana Oatmeal Muffins are almost always on repeat because they’re easy, delicious and much healthier than the average muffin.
Like my healthy zucchini muffins and healthy pumpkin muffins, they’re packed with whole grain oat flour, and there’s no dairy, gluten or refined sugar or oil in sight.
They’re also extremely easy to make, and they’re guaranteed to be a hit with everyone in the family. 🙂
Why you’ll love this recipe
- These banana oat muffins are light and fluffy with the flavors of banana and cinnamon.
- They’re healthier because they’re made with 100% whole grain oat flour, and they contain no refined sugar or oils.
- They take about 10 minutes of prep and they come together in one bowl.
- They’re dairy and gluten-free, so they’re great for special diets.
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.
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 sweet flavor they will add to your banana oatmeal muffins!
See the recipe card below for full instructions.
- Place the banana in a large bowl and mash with a fork, then add the eggs, sugar, oil and almond milk.
- Whisk the wet ingredients together until incorporated.
- Add the oat flour, baking powder, cinnamon, baking soda and salt to the wet ingredients.
- Whisk the wet and dry ingredients together until well combined and no lumps remain.
- Divide the batter into (12) muffin cups lined with paper liners and top with the walnuts.
- 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.
Recipe FAQs
Oat flour is simply ground rolled oats. You can purchase oat flour at the store, or make your own using a high powered blender or food processor.
See these instructions on how to make oat flour with rolled oats that you already have in your pantry!
Oats are naturally gluten free, however many oat flour manufacturers produce it in facilities that also produce wheat products. Make sure your oat flour is certified gluten free if you’re gluten intolerant.
These banana oat flour muffins are made with 100% whole grain oat flour, so they’re a good source of fiber. They’re dairy and gluten-free and contain no refined sugar or oil as well.
While these muffins are significantly healthier than your average banana muffins, they are high in carbohydrates. If you follow a low carb diet, be sure to check with your doctor to find out if this recipe is right for you.
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.
Recipe notes
- Pro tip: The more ripe and spotty your bananas are, the more sweet flavor they will add to your banana oatmeal muffins!
- Store muffins in an air tight container at room temperature for 3 days or in the refrigerator for up to 1 week. Muffins may also be frozen for up to 1 month.
- Change things up by topping the muffins with rolled oats, pecans, sliced almonds or your favorite nuts or seeds. You can also fold in 1/2 cup of your favorite chocolate chips.
More healthy muffin recipes you’ll love:
- Almond flour banana muffins
- Blueberry oatmeal muffins
- Carrot cake muffins
- Chocolate zucchini muffins
- Cranberry orange muffins
- Healthy raspberry muffins
- Zucchini oatmeal muffins
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Banana Oatmeal Muffins
Equipment
Ingredients
- 2 large ripe bananas (or 3 medium); you'll need 1 cup mashed banana total
- 2 large eggs
- 3/4 cup coconut sugar sub with granulated sugar
- 1/3 cup oil your favorite
- 1/4 cup almond milk sub with your favorite dairy or non-dairy milk
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon optional
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnut pieces
Instructions
- Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
- Place the banana in a large bowl and mash with a fork. Add the eggs, sugar, oil and almond milk, and whisk well until combined.2 large ripe bananas, 2 large eggs, 3/4 cup coconut sugar, 1/3 cup oil, 1/4 cup almond milk
- Add the oat flour to the wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the flour. Whisk until the dry ingredients are incorporated into the wet ingredients.2 cups oat flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Divide the batter evenly between the (12) muffin cups and top the batter with the walnuts.1/2 cup walnut pieces
- Bake on the middle rack of the oven for 15-20 minutes, or until golden brown and the top of the muffins springs back when pressed gently. Remove from heat and cool for 10 minutes on a wire rack, then remove from pan and cool completely. Enjoy!
Notes
- Pro tip: The more ripe and spotty your bananas are, the more sweet flavor they will add to your banana oatmeal muffins!
- Store muffins in an air tight container at room temperature for 3 days or in the refrigerator for up to 1 week. Muffins may also be frozen for up to 1 month.
- Change things up by topping the muffins with rolled oats, pecans, sliced almonds or your favorite nuts or seeds. You can also fold in 1/2 cup of your favorite chocolate chips.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
16 Comments on “Banana Oatmeal Muffins”
So easy and delicious! The oat flour with olive oil was so light and tasty. Just perfect. We didn’t add the walnuts because we didn’t have any but it didn’t need it anyway. Thanks for a great recipe!
I’m glad you enjoy these muffins Christina and thanks so much for leaving a review! 🙂
This is a favorite recipe of mine! I use coconut oil and no substitutions. I freeze them and microwave them for 50 seconds. I am baking a double batch now!
I’m so happy that you love them Carla and thank you for the review! 🙂
I’m always looking for new muffin recipes and this one seems to be a favorite! I only used 1/4c coconut sugar and replaced walnuts – half with wild blueberries and half with mini chocolate chips. Consistently a favorite in our house!
Thanks so much for your feedback Heidi and I’m glad you’re enjoying the muffins! 🙂
I’m so with you! I’ve been baking a ton of bread lately but really need to add some muffins in! lol These look fantastic – I LOVE that they use plenty of banana.
Thanks Ashley! These are so great for all of the overripe bananas we always seem to have. 🙂
Oh, I really want to try these! I have some over ripe bananas on my counter that are just begging to be made into these muffins!
It sounds like perfect timing! 🙂
Banana muffins are one of my favorite snacks! I love using healthy swaps like coconut sugar as you did here.
I love having muffins around as snacks! And coconut sugar is what I use to bake them with most of the time. 🙂
Thanks for sharing this amazing recipe. I totally loved the myriad of flavor.
I blended rolled oats…it was not smooth but it was quite tasty. I also replaced almond milk with regular milk. I enjoyed this recipe.
You’re welcome and I’m so glad that you enjoyed the muffins!
We always have 2 things in the house: muffins and cookies. I always try to keep the muffins on the healthier side, so I’m pinning these to try for later! They’d make a great lunchbox treat for the boys!
Your boys are lucky! I always try to keep some type of baked good in the house, but my boys eat them up so fast that it’s hard to keep up! haha These would definitely be great for lunchboxes. 🙂