These Oat Flour Banana Muffins are soft, moist and loaded with banana flavor. They come together in one bowl and taste like a real deal!
Our other family favorites are these healthy banana oatmeal muffins and healthy oatmeal muffins.
We love these oat flour banana muffins for their light and fluffy texture. Naturally sweetened with ripe bananas and a touch of maple syrup, these one-bowl muffins are absolutely scrumptious.
I have started using oat flour more often these days as I love the texture of my baked goods, as well as the additional nutrients it provides. Bonus is that oats are also gluten free!
Whether I make oat flour banana bread or healthy banana oatmeal cookies, my kids think they are made with white flour.
Ingredients and Notes
To make these oat flour banana muffins you’ll need just a few simple ingredients. Oat flour is easy to find these days or you can make your own. The balance of the items are your usual banana muffin ingredients.
- 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.
- Oat flour: You can use widely available store-bought oat flour or here is quick tutorial how to make oat flour at home.
- Eggs: For binding. I think you can make vegan banana muffins with oat flour by using flax eggs or chia eggs.
- Mild oil: I used avocado oil but any mild flavored oil like grapeseed oil or olive will work.
- Sweetener: Any liquid sweetener like maple syrup, honey or agave will work. Please do not use dry sweetener as 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 oat flour banana muffins 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 banana oat flour muffin batter between 12 openings of a 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: These 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 to Oat Flour Banana Muffins
There are so many ways to change up this oat flour banana muffins recipe. Here are a few suggestions:
- 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 to keep your muffins soft and fresh-tasting.
- Store: 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: To freeze the muffins, bake as per recipe, cool completely and then freeze in an airtight container or resealable bag 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.
Oat flour is made from oats like rolled oats or quick oats that have been ground into a fine flour-like texture.
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 Banana Muffin Recipes to Try
- Almond flour banana muffins
- Protein banana muffins
- Healthy banana muffins
- Pumpkin banana muffins
- Blueberry banana muffins
- Chocolate chip banana muffins
- Zucchini banana muffins
Oat Flour Banana Muffins
- 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
- 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!
- 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.