These Oatmeal Banana Muffins are made with just 10 ingredients, including whole grain oats and sweetened with just bananas (no added sugar!). Ready in under 30 minutes, it’s a quick and healthy breakfast or snack great for kids and adults. These muffins freeze well too!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
If you love banana recipes as much as we do, be sure to make Strawberry Banana Muffins, Chocolate Banana Smoothie, Almond Flour Banana Bread, and Frozen Chocolate Covered Bananas.
You’ll Love These Muffins!
- Nutritious as they are delicious thanks to tender oat flour and rich bananas.
- No added sugar means they are kid-friendly and mom approved!
- Easy breakfast recipe ready in a flash – and freezer-friendly, too!
Recipe Ingredients
These healthy banana and oatmeal muffins require just 10 basic ingredients, most of which you probably already have in your pantry and fridge. We will need:
- oat flour – you can buy store-bought oat flour or make Homemade Oat Flour using either old-fashioned rolled oats or quick oats with a food processor, high-speed blender, or Nutribullet. Make sure to pick up certified gluten-free oats to keep it gluten-free (see FAQs).
- baking powder + baking soda – we need both to give us the right amount of rise and moist crumbs.
- ground cinnamon – for a little bit of warm spice.
- fine sea salt – a pinch of salt enhances those banana and oat flavors.
- brown bananas – make sure your bananas have a bunch of brown spots on them for the best flavor (check out the banana baking tips below!).
- oil – I like avocado oil for its neutral flavor, but light olive oil will also work or melted and cooled coconut oil.
- large eggs – eggs help bind the batter for the right consistency.
- vanilla extract – for another layer of sweetness.
- milk of choice – I used oat milk, but you can use any non-dairy milk like unsweetened almond milk, cashew milk, or coconut milk, or regular dairy milk if that’s what you have on hand.
Looking for a vegan recipe? Try my Vegan Banana Muffins instead.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Banana Baking Tips
Since ripe bananas are the only source of sweetness here, we want to ensure we are achieving the best banana flavor.
Make sure your bananas have brown spots all over. If you want a sweeter muffin, use bananas that have turned black.
If your bananas are not ripe yet, place them in a brown paper bag with an apple to speed up the ripening process.
If using frozen bananas, make sure to remove some of the excess liquid from the frozen thawed banana or the banana oat muffins won’t turn out right.
How to Make
These healthy banana oatmeal muffins are a quick and easy snack you can feel good about. With so much natural sweetness from the bananas, nobody will ever know they are refined sugar free. Here are the step-by-step instructions:
Line Muffin Tin
Preheat the oven to 350ºF. Line 9 cavities of a 12-cup muffin pan with parchment paper liners or spray with cooking spray.
TIP: This banana and oat muffin recipe makes 9 full muffins but you could make 12 smaller muffins (they won’t get as high) by evenly distributing the batter into all of the muffin cups in a 12-cup muffin pan. Start checking at the 15-minute mark.
Mix Dry Ingredients
In a medium bowl, combine oat flour, baking powder, baking soda, cinnamon, and sea salt.
Whisk Wet Ingredients
In a large bowl, mix together mashed bananas, oil, eggs, and vanilla until smooth.
Make Muffin Batter
Add half of the flour mixture into the wet mixture, stir a few times, then add milk and remaining flour and stir until just combined. Do not overmix.
Bake
Evenly distribute batter into 9 muffin cups with a medium cookie scoop, filling each muffin cup about 3/4 way full.
Bake muffins for 17-20 minutes, until inserted toothpick into center of muffin comes out clean. My muffins took 18 minutes.
Cool
Allow muffins to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
How to Store, Freeze, & Thaw
How to Store & Reheat
Oat and banana muffins are a great grab-and-go snack and store for days. But the best part is that they are a freezer-friendly snack, too. Here’s how I do it:
- Storage: Store leftover muffins in an airtight container at room temperature for 2 days or in the fridge for 4 days.
- Freeze: Cool completely before storing in a freezer-safe container. Freeze up to 3 months.
- Thaw: Thaw banana oat muffins in the fridge overnight or right on the kitchen counter.
Want my Top 5 Muffin Recipes?
Recipe FAQs
Can I add anything else to these muffins?
Sure thing! Toss in some dried fruit like craisins or raisins, nuts or seeds like walnuts, pecans, almonds, or pumpkin seeds for extra crunch, or a handful of dark chocolate chips, either sprinkled on top or mixed into the batter.
Are all oats gluten-free?
Oats are naturally gluten-free, however not all oats are manufactured in a gluten-free facility. If you are sensitive to gluten, make sure to pick up a bag of Certified Gluten-Free Oats. Bob’s Red Mill is a great brand, as is One Degree Organic Farms.
What sweeteners can be used in these banana oat muffins?
If you have more of a sweet tooth, you can add a little extra sweetness with a few tablespoons of granulated sugar like brown sugar or coconut sugar. Using a liquid sweetener like maple syrup will affect the ratio of wet to dry ingredients so I do not recommend adding too much without changing the recipe entirely.
Can I make these oatmeal muffins as mini muffins?
Yes! Simply use a mini muffin tin (you should get about 18-20 mini muffins) and reduce the baking time to 10-12 minutes.
More Gluten Free Muffin Recipes You’ll Love:
If you make this Banana Oatmeal Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Banana Oatmeal Muffins
Ingredients
- 1 ⅔ cups oat flour , tutorial here
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup mashed banana, about 2 medium bananas
- 1/3 cup avocado oil, or other light oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons milk of choice, I used oat milk
Instructions
- Preheat oven to 350ºF and grease or line 9 cavities of a 12-cup muffin pan; set aside.
- Mix dry ingredients: In a medium bowl combine oat flour, baking powder, baking soda, cinnamon and salt; set aside.
- Mix wet ingredients: In a large bowl combine mashed banana, oil, eggs and vanilla.
- Combine: Add in half of the flour mixture, stir a few times then add in milk and remaining flour; stir until just combined.
- Bake: Evenly distribute batter into 9 muffin cups, filling about 3/4 way full. Bake for 17-20 minutes, until inserted toothpick into center of muffin comes out clean. My muffins took 18 minutes.
- Cool: Allow muffins to cool in pan for about 10 minutes before transferring to wire rack. Muffins can be stored at room temperature and best enjoyed within 3-4 days.
Leave a Reply