Banana Oatmeal Muffins

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.

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.

Recipe FAQs

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.