Light, fluffy, and moist oat flour banana muffins! These wholesome muffins are easy, versatile, and perfect for breakfast or snacking!
Want a great oat flour muffin recipe? These banana muffins are it! Check out my tips to learn how to make them perfectly every time.
These banana muffins are a staple that everyone in our family loves. They’re great for toddlers and adults alike!
Homemade oat flour muffins are a great alternative to the giant sugar-filled, cake-like muffins you find in most grocery stores.
These muffins are actually hearty, filling, nutritious, and lower in sugar. So they don’t leave you crashing and hungry thirty minutes after eating!
Keep in mind that you can customize these muffins with LOTS of different substitutions and mix-ins. Choose your favorite type of milk, add chocolate chips or nuts, or even swap the mashed bananas for pumpkin or zucchini.
Any way you spin it, these muffins will turn out moist, light, and fluffy. Try them and I’m certain they’ll become of your favorite easy breakfast foods!
Table of Contents
Why You’ll Love This Recipe
- Easy-to-make
- Gluten-free when made with gluten-free oat flour!
- Can be made dairy-free
- Easy to customize
If you love banana, you also might like these recipes for gluten-free banana bread, gluten-free banana muffins and coconut flour banana muffins.
You also might like enjoy banana pancakes, dairy-free banana cream pie and gluten-free banana cake.
Ingredients You’ll Need
Dry Ingredients
Here are the dry ingredients you’ll need to make these homemade oat flour muffins:
- 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.
- Salt: I like to use fine sea salt to bring out the flavors and balance the sweetness of the muffins.
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.
For more ways to use oat flour, try these recipes for oat flour waffles, oat flour muffins, oat flour pancakes, oat flour chocolate chip cookies, oat flour brownies and oat flour banana bread.
You also might like these articles on how to make oat flour and substitute for oat flour.
Wet Ingredients
Here are the wet ingredients you’ll need for these oatmeal banana muffins:
- 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 banana chocolate chip muffins: 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.
- Vanilla: I like to use real vanilla extract for these healthy muffins.
- Sugar: You can substitute coconut sugar in this recipe, but I don’t recommend using liquid sweetener (like honey or pure maple syrup).
- Eggs: One large room temperature egg helps to bind the muffin batter together.
- Brown sugar: Use light brown sugar for this recipe.
How to Make This Recipe
- Preheat the oven to 425F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the dry ingredients. In a separate mixing 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 cups in the 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!
Storage Instructions
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.
FAQs
Not all oat flour is gluten-free. Even though oats are naturally free of gluten, sometimes oats come in contact with gluten while they’re being processed. To ensure your oats are gluten-free, you must buy certified gluten-free oats.
You can easily make your own oat flour by buying old-fashioned oats and blending them in a food processor or high speed blender.
Oat flour is a great gluten-free flour to use in cookies, brownies, cakes, and more. It does not work as well for yeast bread recipes.
Expert Tips & Tricks
- 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
I hope you love this recipe as much as we do! If you try these oat flour banana muffins, be sure to leave me a comment/rating below. I’d love to hear from you!
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 two 12-cup muffin tins 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.
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 🙂
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!