Erin’s Recipe Rundown
Texture: Tender, moist, and hearty!
Taste: Naturally sweet, with a hint of vanilla and just enough richness.
Ease: Very easy to make! Just two bowls, no mixer required — a great beginner recipe.
Top Tips: Chill the batter before baking for a better rise and fluffier texture. Start baking at a high temperature, then lower it to help the muffins dome beautifully.
Recommended GF Flour: This recipe uses naturally gluten-free oat flour. If you’re grinding your own oats, just make sure they’re certified gluten-free!
Would I make these again? Yes! These muffins are on regular rotation — they’re kid-approved, freezer-friendly, and endlessly customizable.
xoxo erin
This post was originally published in March 2023. It was updated with new photos and instructions in May 2025.
These hearty, lower-sugar oat flour banana muffins are a family favorite — perfect for toddlers and adults alike. They’re easy to customize with different mix-ins and always turn out moist, light, and satisfying!
Featured Comment
From Jamie: “Loved these oat flour banana muffins! So happy to have a gluten-free banana muffin option now! My kids loved them with chocolate chips!“
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Oat Flour Banana Muffins
- Storage/Make Ahead/Freezing Instructions
- Can you make your own oat flour for this recipe?
- Do you really need to chill the batter before baking?
- Can you make these muffins dairy-free?
- Oat Flour Muffin Tips
- More Oat Flour Recipes
- Easy Oat Flour Banana Muffins Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these oat flour banana muffins. Jump to the recipe card below for the exact measurements.
Dry Ingredients
- Oat flour: If you want to keep these muffins gluten-free, make sure you buy certified gluten-free oat flour (or make your own oat flour with certified gluten-free old-fashioned oats). Regular rolled oats may contain gluten.
- Baking soda and baking powder: Since oat flour doesn’t have gluten, you need more baking soda and baking powder to help the muffins rise.
Check out this full collection of oat flour recipes!
A Note on Gluten-Free Oat Flour
Even though oats are naturally free of gluten, there is a high risk of cross-contaminating with wheat during the manufacturing process. This means that regular oats may contain gluten.
So if you want to make gluten-free oat flour banana muffins, it’s very important to use certified gluten-free oat flour. This is my favorite brand!
Certified gluten-free oats are safe for people with Celiac disease because they’re made in a separate facility. They’ve also been tested to ensure they contain less than 20 ppm gluten.
So when in doubt, look for the gluten-free label on any oat flour you buy at the grocery store! You can also make homemade oat flour in a food processor or high-speed blender, but you’ll need to buy gluten-free oats to make them.
Wet Ingredients
- Milk: Feel free to use any type of milk in this banana muffin recipe. I like to use unsweetened almond milk.
- Oil: I prefer using oil rather than butter to keep the crumb of these muffins nice and light. Any oil will work for these: coconut oil, vegetable oil, canola oil, etc.
- Banana: Be sure to use brown bananas, which are sweeter and easier to mash than bright yellow or green bananas.
- Sugar: You can substitute coconut sugar in this recipe, but I don’t recommend using liquid sweetener (like honey or pure maple syrup).
If you love banana, you also might like these recipes for gluten-free banana bread, gluten-free banana muffins and coconut flour banana muffins.
How to Make Oat Flour Banana Muffins
Here’s an overview of how to make these oat flour banana muffins. You can jump to the recipe for the full instructions!
- Whisk dry ingredients. Stir the oat flour and other dry ingredients together in a large bowl.
- Whisk together the wet ingredients. Combine the wet ingredients in a separate bowl.
- Add the wet ingredients to the dry. Combine the wet ingredients in with the dry and stir until just mixed.
- Fold in any mix-ins. Add chocolate chips or any other muffin mix-ins you’re using.
- Scoop the batter. Use a food scoop to portion the batter into the muffin tin and chill before baking.
- Bake. Bake the muffins for 10 minutes on high heat, then reduce the oven temperature and bake for another 10-15 minutes.
You also might like banana pancakes, dairy-free banana cream pie and gluten-free banana cake.
Storage/Make Ahead/Freezing Instructions
To Store: Store muffins in an airtight container for up to five days. You can also store muffins in a freezer-safe container or gallon bag in the freezer for up to three months.
To Make Ahead: Prepare and bake as directed, then let them cool completely. Store at room temperature or freeze right away to preserve texture.
To Freeze: Let muffins cool completely, then place them in a single layer in a freezer-safe bag or container. Freeze for up to three months.
Can you make your own oat flour for this recipe?
Yes! Just blend rolled oats in a high-speed blender or food processor until they reach a fine, flour-like texture. Measure the flour after blending to ensure accuracy.
Do you really need to chill the batter before baking?
Yes, chilling the batter for 20 minutes helps hydrate the oat flour and creates moist, tender muffins with a better rise. It’s a simple step that makes a noticeable difference!
Can you make these muffins dairy-free?
Absolutely. Just use a non-dairy milk like almond, oat, or soy milk. The rest of the ingredients are naturally dairy-free.
Oat Flour Muffin Tips
- If you want to keep these muffins gluten-free, be sure to use certified gluten-free oat flour.
- Cook at a high temperature for TALL muffins. By starting with a high oven temperature and then reducing the heat, you’ll help these muffins get a much better rise!
- Let the batter sit for 20 minutes for MOIST muffins. This gives the flour time to hydrate and chills the batter, creating light, fluffy muffins that rise higher.
More Oat Flour Recipes
- Oat Flour Waffles
- Oat Flour Muffins
- Oat Flour Pancakes
- Oat Flour Chocolate Chip Cookies
- Oat Flour Brownies
- Oat Flour Banana Bread
- How to Make Oat Flour
- How to Substitute for Oat Flour
Easy Oat Flour Banana Muffins
Ingredients
DRY INGREDIENTS
- 2 cups oat flour 250 grams, gluten-free if needed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
WET INGREDIENTS
- 1 ½ cups mashed ripe banana 385 grams (about 3 large bananas)
- ⅔ cup oil of choice 150 grams (I use avocado or vegetable oil)
- ½ cup sugar 100 grams
- ½ cup brown sugar 100 grams (tightly packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup milk of choice 60 grams (I use almond milk)
OTHER
- ½ cup mini chocolate chips – or nuts dried fruit, etc.
Instructions
- Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. Fold in any mix-ins.
- Scoop the batter into the prepared muffin tin. Refrigerate the muffins for 20 minutes before baking.
- Preheat the oven to 425F. Bake for 10 minutes, then reduce the oven temperature to 350F and bake for another 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
- Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- If you want to keep these muffins gluten-free, be sure to use certified gluten-free oat flour.
- Cook at a high temperature for TALL muffins. By starting with a high oven temperature and then reducing the heat, you’ll help these muffins get a much better rise!
- Let the batter sit for 20 minutes for MOIST muffins. This gives the flour time to hydrate and chills the batter, creating light, fluffy muffins that rise higher.
Wow! These are some of the best muffins I’ve ever made. Enjoyed by everyone and requested constantly by folks who are not GF. Texture and flavour is spot on. They are now my son’s favourite muffin to both make and eat (he is a picky eater) – he comes home from school and asks to bake them weekly!
Aww, thank you for such amazing feedback, Mary! We’re so happy to hear everyone enjoys the muffins so much, especially your son!
Can you use GF all-purpose flour instead of oat flour?
Hi there, gluten-free measure-for-measure flour doesn’t typically work as a 1:1 swap for oat flour unfortunately. Since this one was designed specifically for oat flour, we would recommend using this gluten-free banana muffin recipe if wanting to use a more all-purpose gf flour. We hope this helps!
What if I forgot to add the milk and it’s already baking in the oven
Uh oh! We’re sorry you had this experience! Unfortunately there isn’t a way to fix the batter once it’s baking. Since the muffins contain banana, oil, and eggs you may still have edible muffins, but you may also find the rise and texture to be less than ideal. We hope it turned out okay for you and that your next bake goes much better!
These muffins turned out wonderfully. Since I am a diabetic, I did not include either of the sugars (brown&white), instead I used 4 medium bananas and some homemade sugarfree persimmon jam my friend made for me. I added in crasins and unsweetened shredded coconut for my half, and milk chocolate chips for my husband’s half of the batters. My husband didn’t even miss the “no sugars” in these muffins!!! Score!!!!!!!
We’re so glad you and your husband both enjoyed the recipe so much, Lisa! Thank you for sharing your experience with us. Happy baking!
Does this recipe make 12 muffins (as it says under SERVINGS) or 24 muffins (as it indicates in the Instructions “Line two 12-cup muffin tins” ?? Thank you. Can’t wait to try these, especially with the chocolate chips, yummy.
Hi Brenda, good catch! This recipe makes 12 muffins. Thank you for your question!
Can you bake this in a bundt pan instead of as muffins? That is what I usually do with muffin recipes that call for 2 or more cups of gf flour. Thank you. Recipe looks great.
I haven’t tried this myself so I can’t say for sure! Let me know how it turns out for you it you try it 🙂
OMGFdelicious! I make this recipe at least 2-3x per month. NO-FAIL excellence!
Thank you!
Yay! We’re so happy to hear how much you love this recipe, Maria! Thank you for sharing such kind feedback with us. Happy baking!
I just made flourless pb banana muffins but now I want to try oat flour!
I am loving oat flour these days, and these muffins are delicious. They freeze really well too!
Loved these oat flour banana muffins! So happy to have a gluten free banana muffin option now! My kids loved them with chocolate chips!