Go Back
–+ servings
banana oat muffins with banana slices on top

Banana Oatmeal Muffins

Course: Breakfast
Cuisine: American
Keyword: banana oat muffins, gluten free banana muffins, oat flour muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 9
Calories: 200kcal
Author: Ashley
These Banana Oatmeal 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!
Print Recipe

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.

Video

Notes

TO MAKE OAT FLOUR - use a food processor, high powered blender or NutriBullet to process rolled or quick oats into flour consistency. Use this oat flour tutorial for step-by-step photos. Use about 3 cups of oats and you'll have enough for this recipe, plus these reader favorite healthy cookie dough bars.
STORAGE - leftover muffins keep best in an airtight container in the fridge for 3-4 days.
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.

Nutrition

Serving: 1/9 | Calories: 200kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 208mg | Fiber: 2g | Sugar: 3g