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Home » Recipes » Snacks

Banana Oat Flour Muffins (Gluten Free)

Last Modified: Mar 15, 2024 by Janessa.

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Made entirely with oat flour, these banana muffins use simple ingredients for a gluten free twist that is packed with banana flavor. You'll love their moist and fluffy crumb.

Jump to:
  • The Ingredients
  • The Method
  • Leftovers and Storage
  • Make it Your Own
  • Serving Ideas
  • More Oat Flour Recipes...
  • Recipe Card
  • Comments
Banana muffins stacked on top of one another.

It has become something of a personal challenge to me to figure out how to bake everything with oat flour.

An excellent option for gluten-free baking that can be found in almost any grocery store, this flour is made up of just one ingredient- whole grain oats.

I started out with adapting my favorite cookie recipes to use oat flour, and now I'm on to gluten-free muffins.

Because while I love these Whole Wheat Blueberry Oat Muffins and Honey Spice Zucchini Muffins, sometimes it is nice to have variety and options without wheat flour.

Today's moist banana muffins are adapted from my oat flour apple muffins, the first one's I managed to create with oat flour.

I started by replacing the unsweetened applesauce with mashed bananas and then made about 100 test batches (okay, maybe not quite that many...), adjusting the ratios of the other basic ingredients until I got them just right.

Then I took them to my parents' for breakfast on a long weekend and the whole family was none the wiser that these healthy muffins were anything but ordinary.

Success!

So the next time you have some spotty bananas around that you need to use up, this recipe would be a great way to do it. Or some oatmeal banana pancakes instead- same flavors but even less work.

The Ingredients

Ingredients for oat flour banana muffins.
  • Oat Flour- Ensure that you are using certified gluten free oats/oat flour if you need the recipe to be gluten-free.
    • I recommend sifting the oat flour first if it is lumpy so that you don't have to overmix the muffins.
    • For best results, use store-bought oat flour.
    • To Measure Oat Flour: If you have a kitchen scale, that is best for most accurate measurements of oat flour. But if you are measuring by hand, I have found that I can consistently achieve 120 g per cup of oat flour by scooping the oat flour into a measuring cup, lightly packing it down and then levelling off the top. See this oat flour muffin tips post for more details. *Select "metric" on the recipe card below the ingredients list to see the measurements displayed in grams.
  • Baking Soda and Baking Powder- Because oat flour isn't structurally the same as regular flour, it needs a little extra help to achieve the same soft texture.
  • Fine Sea Salt
  • Pure Maple Syrup- Honey or agave will also work but I don't recommend using a granulated sweetener for this recipe. For more info, check out this post on Maple Syrup Substitutes.
  • Avocado Oil- Melted coconut oil, canola or olive oil can be used instead. If using melted coconut oil, it is imperative that all of the ingredients be at room temperature so that it doesn't harden in the batter.
  • Overripe Bananas- For best banana flavor and sweetness, use bananas with brown spots.
  • Vanilla Extract
  • Eggs

The Method

1. Mix dry ingredients. In a large mixing bowl, whisk together the oat flour, baking soda, powder and salt.

Oat flour whisked in a bowl with baking soda and powder.

2. Mix wet ingredients. In a medium bowl, combine the maple syrup, oil, mashed bananas, eggs and vanilla extract.

Mashed bananas mixed in a bowl with oil and eggs.

3. Combine. Pour the banana mixture into the dry and stir until just combined.

Wet and dry muffin batter ingredients being combined in a glass bowl.

4. Divide into muffin tins. Line a regular muffin tin with 6-8 paper liners or silicone muffin cups (my preference!). Fill the muffin liners nearly to the top with the muffin batter.

Muffin batter divided out into a muffin tin.

5 . Bake. Bake at 375 F for 18-25 minutes until a toothpick inserted comes out mostly clean and the muffin bounces back slightly when you press on the center.

Baked muffins in a muffin tin.

6. Cool and enjoy. Allow these moist gluten-free banana muffins to cool in the muffin pan for 5 minutes and then move to a wire rack to cool completely (or enjoy them while they are warm!).

Leftovers and Storage

To Store: Cool oat flour banana muffins completely and then store in an airtight container at room temperature for up to 3 days.

To Freeze: Cooled muffins can be frozen for up to 3 months.

Banana oat flour muffins sitting on a countertop.

Make it Your Own

Mini Muffins: Line a mini muffin tin for enough for 24-30 muffins and fill liners nearly full. Bake for 10-12 minutes.

Or Make Banana Bread: Try out my oat flour banana bread recipe instead!

Top with Oats or Turbinado Sugar: Give your muffins a topping by sprinkling on some oats or coarse turbinado sugar before baking (just like in this lemon poppyseed version).

Chocolate Chip Banana Muffins: Fold in 1 cup chocolate chips after combining the batter (or try making some Chocolate Chip Muffins).

Or Other Favorite Mix-Ins: You can also stir in up to 1 of a cup of add ins such as:

  • Walnuts
  • Pecans
  • Peanut Butter Chips (if you love PB and Banana together, this would be a great addition!)
Hand holding an oat flour banana muffin with a bite taken out.

Serving Ideas

These fluffy banana muffins make for a delicious snack or easy breakfast for busy mornings (especially alongside some Egg White Bites Recipe and maybe an Avocado Spinach Smoothie).

Can I Use Homemade Oat Flour?

For best results, I strongly recommend using store-bought oat flour as the consistency of homemade oat flour can be variable.

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Recipe Card

Banana muffin with a bite taken out.

Oat Flour Banana Muffins

Made entirely with oat flour, these banana muffins are naturally sweetened, gluten free, and are moist with a fluffy crumb.
4.95 from 40 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
Calories: 186kcal

Ingredients

  • 1 and ¼ cup oat flour certified Gluten Free, if needed
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup mashed bananas about 1 large
  • ¼ cup avocado oil
  • 1 egg
  • 3 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
US Customary - Metric
(Prevent your screen from going dark)

Instructions

  • Preheat the oven to 375 °F. Line a muffin tins with enough for 6-8 muffins.
  • In a large bowl, whisk together oat flour, baking soda, baking powder and salt.
  • In a medium bowl, combine maple syrup, oil, mashed banana, eggs and vanilla.
  • Pour the wet ingredients into the dry and mix until just combined.
  • Fill the prepared muffin tin liners nearly full. Bake for 18-22 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
  • Allow to cool in tins for 5 minutes and then remove to a wire rack to allow to cool completely.

Notes

Leftovers
Cool leftover muffins completely and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Mini Muffins
Line a mini muffin tin for 24-30 muffins and fill liners nearly full. Bake for 10-12 minutes.

Nutrition

Calories: 186kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 21mg | Sodium: 186mg | Potassium: 133mg | Fiber: 2g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Did you make this recipe?Let me know what you thought in the comments below!

Want to learn more about oat flour? Check out these resources!

  • The Ultimate Guide to Oat Flour
  • Oat Flour vs. Wheat Flour
  • The Best Oat Flour Recipes
  • Oat Flour Cookie Tips
  • Oat Flour Muffin Tips
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Comments

    4.95 from 40 votes (33 ratings without comment)

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  1. Marie says

    September 18, 2023 at 6:42 am

    5 stars
    This is my new favorite banana muffin recipe! They turned out fluffy and so banana-y. Thank you for a great recipe.

    Reply
    • Janessa says

      September 18, 2023 at 7:48 am

      I'm glad you liked this recipe, Alanna! Thank you for your kind review.

      Reply
  2. Fiona says

    December 17, 2023 at 12:58 pm

    5 stars
    They were amazing. I loved the texture and the sweetness was just right!!! Thank you so much.

    Reply
    • Janessa says

      December 17, 2023 at 1:21 pm

      I'm so glad you liked this recipe, Fiona! Thank you for your kind review.

      Reply
  3. Judy says

    July 10, 2024 at 1:19 pm

    5 stars
    Excellent muffins, will be making these again, 1st time using oat flour, a great recipe for trying it.

    Reply
    • Janessa says

      July 10, 2024 at 2:26 pm

      Yay, I'm so glad that you liked this recipe, Judy! Thank you for your kind review.

      Reply
  4. Miceia says

    September 15, 2024 at 8:21 pm

    5 stars
    This is such an amazing, fluffy, delicious recipe. I added some pecans, walnuts, chocolate chip and used coconut oil. Thank you for sharing this recipe 🙂 it was a hit! I’ll definitely be making on repeat!

    Reply
    • Janessa says

      September 16, 2024 at 8:01 am

      I'm so glad you liked this recipe, Miceia! Thank you for your kind review!

      Reply
  5. Sara @ Fed by the Farm says

    December 09, 2024 at 2:43 pm

    5 stars
    Made these on the weekend and they are delicious! Not overly sweet and we like that the recipe used maple syrup rather than sugar. We did make homemade oat flour out of rolled oats (in a bullet Ninja) and they turned out. We didn't have avocado oil so we used melted coconut oil instead. We added some chopped walnuts and dark chocolate chips. Will definitely make these again!

    Reply
    • Janessa says

      December 09, 2024 at 4:19 pm

      I'm so glad you liked this recipe, Sara! Thank you for your kind review and for sharing your adaptation- you can never go wrong with chocolate chips!

      Reply
  6. KitKat says

    December 25, 2024 at 5:24 pm

    5 stars
    Of all the oat flour banana bread/muffin recipes I’ve tried, this one is our absolute favorite! It is so simple and flexible too. I have replaced the oil for applesauce many times and it works! I’ve also replaced the egg once with flax egg (ran out of eggs…and I was curious haha!) and that worked as well. We love adding walnuts or pecans and chocolate chips to the mix. Thanks for sharing such a wonderful base! About to make them again 😉

    Reply
    • Janessa says

      December 25, 2024 at 8:48 pm

      I'm so glad you liked this recipe! Thank you for your kind review and your helpful substitution notes!

      Reply
  7. Marianne says

    May 01, 2025 at 7:05 am

    3 stars
    Tasted pretty good but super dry😩

    Reply
    • Janessa says

      May 02, 2025 at 1:22 am

      I'm sorry to hear that these muffins turned out dry for you! I haven't personally had this issue so I'm not entirely sure what caused it. If you do decide to give them another try, I would suggest using a scale to ensure that there isn't too much oat flour and possibly reducing the bake time by a couple of minutes. Thank you for sharing your feedback.

      Reply
Janessa

Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

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