These Oat Flour Banana Muffins are soft, moist and loaded with banana flavor. They come together in one bowl, are super fluffy and your whole family will enjoy them!
Reader’s Review
These muffins are absolutely delicious!!! I made them as recipe stated, and used flax eggs recommendation. They are moist with just the right amount of sweetness! I love that they are healthy, so I don’t feel guilty eating them…but also feel indulgent at the same time!! Thank you for my new “go to” muffin recipe!!
Alli
Why You’ll Love This Recipe
We love these oat flour banana muffins for their light and fluffy texture. Naturally sweetened with ripe bananas and a touch of pure maple syrup, these gluten-free muffins are healthy and delicious! They come together in one bowl and are made with simple ingredients.
I have started using oat flour more often these days as I love the texture of my baked goods, not to mention extra protein, fiber, minerals and vitamins it provides. Bonus is that banana muffins with oat flour are gluten-free!
Whether I make oat flour banana bread or healthy banana oatmeal cookies, my kids think they are made with regular flour.
Ingredients for Oat Flour Banana Muffins
- Bananas: Make sure to use over ripe bananas, the blacker the better. Do not use bananas that have any green color on them. They won’t be sweet or soft enough. Here is a quick tutorial how to ripen bananas fast.
- Oat flour: You can find oat flour in any grocery store these days, or use homemade oat flour. Oat flour is made from oats like rolled oats or quick oats that have been ground into a fine flour-like texture.
- Eggs: For binding. One of the readers successfully used flax eggs, chia eggs will work as well.
- Mild oil: I used avocado oil but any mild flavored oil like grapeseed oil, melted coconut oil or olive oil will work. I prefer oil to butter as it yields a lighter crumb.
- Sweetener: Any liquid sweetener like maple syrup, honey or agave. Please do not use dry sweetener as muffin batter consistency will be off.
- Flavorings: Pure vanilla extract and cinnamon.
- Baking staples: These muffins need baking powder and baking soda to help them rise.
How to Make Oat Flour Banana Muffins
Here is a quick overview how to make this oat flour banana muffin recipe in 4 simple steps.
- Mash the bananas: In a large bowl, add bananas without peels and mash well with a fork.
- Add wet ingredients and baking staples: Now add the eggs, oil, maple syrup, vanilla extract, baking powder, baking soda, and salt. Whisk very well until no dry ingredients remain visible amongst the wet ingredients.
- Make the batter: Add in the oat flour and mix with a spatula to combine. There is no risk to overmix the batter as there is no gluten involved.
- Bake the muffins: Distribute muffin batter between 12 openings of a muffin tin and bake for 22 minutes in preheated oven to 375 degrees F. Then cool for 10 minutes and enjoy!
Tips for Best Results
Here are the tips to ensure your oat flour banana muffins are a success:
- Use ripe bananas: Ripe bananas are a must. Make sure the peels do not have any green on them. The blacker the peel, the better.
- Frozen overripe bananas: Here is how to freeze bananas, they work great and I never throw away a banana. Make sure to use up the liquid inside the thawed bananas too.
- Make low-fat muffins: Substituting oil with an equal amount of unsweetened applesauce should work. Yogurt will also work but I think it will make the muffins taste less sweet and more tangy.
- Vegan banana muffins: To replace the eggs you can use flax egg substitute or chia egg substitute.
Fun Additions
- Add chocolate chips: I like to use dark chocolate chips or Lily’s sugar free chocolate chips. You can also chop up chocolate and add it to the muffin batter.
- Throw in nuts or seeds: Any kind will work but I especially like chopped walnuts.
- Dried fruit: Mix in raisins or dried cranberries.
- Frozen berries: Fold in fresh or frozen blueberries.
- Nut butter: Top with a dab of peanut butter, almond butter or sunflower seed butter.
How to Store and Reheat
Here is what I recommend in order to enjoy fluffy banana muffins any time.
- Store: Banana muffins will stay fresh in any container with a lid for up to 3 days. After that, I recommend to store them in the fridge to keep freshness.
- Freeze: Bake as per recipe, cool completely and then place in an airtight container or resealable bag in the freezer for up to 3 months. Thaw on the counter for a few hours and enjoy at room temperature.
- Reheat: To serve these banana muffins warm you can pop them in the toaster oven for a few minutes or place in the microwave.
Storage Tip
You might find my guides how to store muffins and how to freeze muffins helpful to keep your leftover baked muffins last longer.
FAQs
No, you can not substitute oat flour for regular flour cup for cup. You can do so by weight though weighing out 290 grams of all-purpose flour.
I haven’t tried this but I don’t think it will work as the muffins may come out dry. Oat flour is already gluten-free. Just make sure the bag says it is certified gluten free as some oats are processed in facilities that also process wheat which may lead to cross contamination.
Yes but reduce the baking time to 11 minutes or so and keep an eye on them. Test with a toothpick before removing from the oven.
More Healthy Banana Recipes to Try
- Almond flour banana muffins
- Healthy banana oatmeal muffins
- Protein banana muffins
- Applesauce banana muffins
- Pumpkin banana muffins
- Healthy blueberry banana muffins
- Healthy banana chocolate chip muffins
Oat Flour Banana Muffins
Equipment
Ingredients
- 3 large over ripe bananas, 1 1/3 cups mashed
- 2 large eggs
- 1/4 cup any mild oil, I used avocado oil
- 1/3 cup maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups oat flour, 290 grams
Instructions
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, add bananas and mash with a fork or a masher. Then add eggs, oil, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well until combined.
- Add oat flour and stir gently with spatula to combine. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the center comes out clean.
- Remove oat flour banana muffins from the oven and let cool for 10 minutes. Enjoy!
Notes
- Store: Store in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
- Freeze: Bake and cool completely. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These muffins are absolutely delicious!!! I made them as recipe stated, and used flax eggs recommendation. They are moist with just the right amount of sweetness! I love that they are healthy, so I don’t feel guilty eating them…but also feel indulgent at the same time!! Thank you for my new “go to” muffin recipe!!
So happy you loved them! Glad the flax eggs worked well and that they turned out moist and just sweet enough. I’m honored it’s your new go-to muffin recipe!
Should I set the oven up-down or recirculation?
If you are asking about convection oven, forced fan, then you reduce oven T by 25 F. Regular oven at 375 F. Hope this helps.
Perfect is the only way to describe this recipe
So nice of you to say, so happy you loved them! Thank you for the rating!
Turned out really great!
Glad you enjoyed it! Thank you for your review.
I just made them. I added the chopped walnuts you mentioned in fun additions. They came out super soft and full of flavor. Greetings from Monterrey, Nuevo León, México.
So nice of you to say, so happy you loved these muffins! Thank you for the rating!