The BEST Banana Oatmeal Muffins! I love the oat texture in these healthy muffins. No added sugar, dairy free and gluten free – they make a great snack!
Why You’ll Love these Oatmeal Muffins
These banana oatmeal muffins are my newest obsession and I hope they’ll be yours too! Here’s why:
- Simple ingredients – you need 10 ingredients, which includes basic pantry items like oats, baking powder and baking soda, banana and vanilla. Along with fridge staples like eggs and milk.
- No added sugar – I wanted to make a kid-friendly muffin that I could share with Finn, so these muffins are sweetened with just bananas. If you’re making these as a snack for older kids or adults, mini chocolate chips would be a great addition as well 😉
- Gluten free – use certified gluten free oats for a gluten free muffin recipe.
- 30 minute recipe – these muffins are ready within 30 minutes from start to finish making them an easy, quick and healthy snack to throw together.
Oat Muffin Ingredients
These healthy banana oat muffins require just 10 basic ingredients:
- oat flour and ground cinnamon
- baking powder, baking soda and salt
- ripe bananas
- eggs, oil and vanilla extract
- milk of choice
How to Make Oat Flour
If you have rolled oats or quick oats on hand and a blender (or food processor) you can quickly make oat flour at home.
Simply blend the oats until they break down into a flour consistency.
Use Ripe Bananas for Flavor
For the best flavor, your bananas should brown spots. If you want a sweeter muffin, use bananas that have turned black.
If you want to add sugar to these gluten free banana muffins, use granulated sugar (not a liquid sweetener) to increase the sweetness. Using a liquid sweetner like maple syrup will affect the ratio of wet to dry ingredients.
When Using Frozen Bananas
Be sure to remove some of the excess liquid from the frozen thawed banana or muffins won’t turn out right.
Make these in 30 Minutes
Muffins are a great quick and easy snack to make – most recipes ready within 30 minutes!
Mix together dry ingredients
In a medium bowl combine the oat flour with baking powder, baking soda and salt and set aside.
Mix together wet ingredients
In a large bowl combine mashed banana with eggs, oil, and vanilla.
Combine wet + dry
Then combine the ingredients together, add the milk and stir until combined.
Makes 9 Muffins
This 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.
Bake for about 18-20 minutes, or until toothpick inserted comes out clean.
TIP: Use a medium cookie scoop to distribute the batter.
How to Freeze Muffins
Muffins are a great freezer friendly snack too.
Allow the muffins to cool completely before storing in an airtight container, and use within 3 months.
To Thaw Muffins
Allow muffins to come to room temperature or place in fridge overnight.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 2/3 cups oat flour (ground rolled oats or ground quick oats)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup mashed banana (about 2 medium bananas)
- 1/3 cup oil
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp milk of choice (I used oat milk)
- Preheat oven to 350ºF and grease or line 9 cavities of a 12-cup muffin pan; set aside.
- In a medium bowl combine oat flour, baking powder, baking soda, cinnamon and salt; set aside.
- In a large bowl combine mashed banana, oil, eggs and vanilla. Add in half of the flour mixture, stir a few times then add in milk and remaining flour; stir until just combined.
- Evenly distribute batter into 9 muffin cups, filling about 3/4 way full.
- Bake for about 17-20 minutes, until inserted toothpick into center of muffin comes out clean. My muffins took 18 minutes.
- 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.
TO MAKE OAT FLOUR: Use a food processor, high powered blender or NutriBullet to process rolled or quick oats into flour consistency. Use about 3 cups of oats and you’ll have enough for this recipe, plus these reader favorite cookie dough bars.
TO FREEZE: Store completely cooled muffins in airtight container and freeze up to 3 months. To thaw, place in fridge overnight or you can set out at room temperature. Enjoy thawed muffins within 3-4 days.
Nutrition information approximate
- Serving Size: 1/9
- Calories: 200
- Sugar: 3g
- Sodium: 208mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 41mg