Our homemade Oat Flour Banana Muffins are perfect for breakfast, dessert, or a snack! They’re made out of oat flour, sweetened with overripe bananas, and don’t forget some chocolate chips or chunks!
No flour, no gluten-free flour mixes, just plain old oatmeal ground into oat flour to make muffins that are so good you can eat them for breakfast or dessert, sound good? Great! These muffins are easy to adapt and you can add your favorite fillings like chocolate chips, blueberries, or even bits of apples!
I started making these muffins for our toddler so they’re a great muffin for baby. Whenever I made them for the baby the entire family enjoyed them too! This recipe originally started off as enough for 6 muffins for the baby for the week, but we also double it to make 12 muffins so we can all enjoy them with breakfast. They’re great to enjoy at home or on the go.
Ingredient notes
- Banana – Ripe bananas aren’t just for banana bread that is loaded with sugar. They’re perfect for these healthy muffins and help us make them moist and sweet without adding any oil or sugar.
- Oat Milk – Our family is dairy free so we use oat milk for cooking and baking. You can use your preferred milk product if you do not use oat milk.
- Eggs – If you cannot have eggs you can use 1/4 cup of banana or applesauce per egg.
- Vanilla – Real vanilla extract is a must.
- Oat Flour – This is the only flour we use in this recipe. We use gluten free rolled oats so this is also a gluten free muffin recipe if you also use gluten free oats.
- Baking Powder and Baking Soda – These help our muffins rise. Also when we mix the wet and dry mixture we allow the mixture to rise in the bowl, just like pancake batter.
- Cinnamon – We love adding cinnamon to these muffins, but you can leave it out or add even more fall spices like pumpkin spice.
- Salt – Just a pinch of salt helps balance all the flavors.
- Chocolate – We like to add chopped chocolate or mini chocolate chips, you could also add your favorite nuts, seeds, or fruit.
Step-by-step instructions
For the full ingredient amount and full instructions on how to make Oat Flour Banana Muffins see the recipe card below.
Start by preheating your oven to 350 degrees F.
Mix the wet ingredients in a bowl and set the bowl aside.
In another bowl combine the dry mixture.
Combine the wet and dry mixture.
Let the mixture sit for 5-10 minutes, this allows the baking powder and baking soda to activate and create a fluffy muffin batter.
Line muffin tins with muffin liners or you can grease the muffin tins. Fill with the batter and add extra chocolate chunks on top if desired.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Recipe tips and variations
- These muffins can be made with any addins from dried fruit, chocolate, fresh fruit, or even nuts and seeds.
- You can use frozen overripe bananas as well, just make sure they’re mashed really well either way.
- Skip the egg and 1/4 cup applesauce or 1/4 cup more of the mashed banana.
Storage and reheating tips
- Refrigerate: Store any leftover muffins in an air-tight container on the counter for 2-3 days.
- Freeze: To freeze recipe place it in an airtight freezer safe container and freeze for 3-4 months.
- Reheat: To reheat the muffins you can microwave for about 10 seconds.
How to serve
This is best served with some yogurt and fresh fruit for breakfast or a fresh fruit and veggie for snack. You can just enjoy it own it’s own too!
Frequently asked questions
Yes, it can be! Make sure all of your items you’re using are certified gluten free of course. Cross contamination is always a risk, so be careful when choosing your products.
Yes, just add 1/3 cup of applesauce.
Yes, to make them into mini muffins you’ll need to adjust the cooking time to about 12 minutes. Make sure they’re done by inserting a toothpick, if it comes out clean they are done.
Oat Flour Banana Muffins
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Print Pin RecipeIngredients
- 1/3 cup ripe banana mashed
- 1/3 cup oat milk
- 1 large egg
- 1 teaspoon vanilla
- 1 cup oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoons cinnamon
- 1 pinch of salt
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line your muffin tin with unbleached parchment paper liners or reusable silicone liners and set aside.
- In a medium-sized bowl combine the bananas, oat milk, egg, and vanilla then set aside.
- In another bowl combine the oat flour, cinnamon, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and stir to combine and let the batter sit for 5-10 minutes, just like you would pancake batter.
- Fold in the chocolate chips. Use a cookie scoop to add the batter into the lined muffin pan.
- Top muffins with mini chocolate chips if desired, you could also do a crumble topping or fresh fruit.
- Bake muffins for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool the muffins on a baking rack and enjoy.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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Hello I made the recipe followed it as it stated, but they didn’t rise much and I don’t understand why.. all my ingredients are fresh.. nothing’s out of date. The baking soda and the baking powder are fine and I just bought the oat flour .. however they tasted great but I’m a little puzzled about the picture and how they came out.
Hi Susan, Oh no, we’re so sorry this happened! We actually make these weekly so I’m not sure what could have gone wrong. Did you correctly measure the ingredients? It’s best to get level measurements of flour etc. Also is there anything other than oats in your oat flour? There is plenty of leavener in the batter so it should definitely rise.
Followed it exactly. Mine did rise, but imo it doesn’t taste good.
These taste similar to baked oatmeal. They are healthy muffins so the sweetness comes from the banana (the riper the better) and quality vanilla. Depending on your taste you can add more spices, other fruit (even dried) or chocolate chips to add more flavor. They’re very versatile. 🙂
Made them. They rose. Love them. Perfect breakfast muffin/bread.
Thank you!
p.s. Me again. I actually made them twice. The 2nd time, I made in a loaf pan and omitted the chocolate chips. Sliced and ate as toast all week, with nut butter and avocado. Yum! This recipe is VERY versatile.
So happy you love it as much as we do! Ooh, great idea with the loaf!! Thank you so much for sharing your review 🥹
These muffs are so good! I was suspicious because the recipe doesn’t call for sugar or oil but they turned out delish and cakey. I added a little brown sugar to my batch 👌🏻
So glad you enjoyed it!!
The first recipe I tried with oat flour (basically just blended oatmeal). We added sunflower seeds and raisins in the middle before topping off with a little more muffin mix, set up one Hershey’s kiss on the top in the center and completed each muffin off with coconut flakes. A little dry but maybe I’ll add honey next time. All in all light and healthy anytime muffins! The teenager devoured 2 in one sitting and said they would make a good snack before Taekwondo in the evenings… Will be keeping bookmarked! Maybe double the batch up even ^.^ Thanks so much for sharing!
Definitely a great treat before or after!! 😀 You’re so welcome, glad you enjoyed them!