Banana Oatmeal Muffins

banana oat muffins with banana slices on top

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

These Banana Oatmeal Muffins are a must. Made with just 10 ingredients, using gluten free oats and sweetened with bananas. In just 30 minutes you have a healthy snack great for kids and adults. These muffins freeze well too! 


Units Scale
  • 1 2/3 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)


  1. Preheat oven to 350ºF and grease or line 9 cavities of a 12-cup muffin pan; set aside.
  2. In a medium bowl combine oat flour, baking powder, baking soda, cinnamon and salt; set aside.
  3. 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.
  4. Evenly distribute batter into 9 muffin cups, filling about 3/4 way full.
  5. Bake for about 17-20 minutes, until inserted toothpick into center of muffin comes out clean. My muffins took 18 minutes.
  6. 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 this tutorial for step-by-step photos. 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