Easy Oat Flour Banana Muffins

Oat flour banana muffins in a muffin tin, and a hand taking one out

Meaningful Eats

Easy Oat Flour Banana Muffins

12 muffins

If you have a bag of oat flour and you're wondering what to make, you're in the right place!

These oat flour banana muffins are light, fluffy, and wonderfully moist. They’re easy to make and perfect for breakfast or a snack!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Chilling Time 20

Total Time 1

Author Erin Collins

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

RECIPE 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.

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.

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