These oat flour banana muffins are a delicious and hearty way to start off your day. They are naturally gluten free, made from homemade oat flour and sweetened with ripe bananas, maple syrup and just a little brown sugar and cinnamon to round out the flavors.
The oats provide the perfect tender texture in these muffins while also being filling, thanks to the extra fiber. This is a muffin you can feel good about serving to your whole family or grabbing on your way out the door to work. They are great for meal prep too - make a batch today and you can eat them all week long.
Fun fact, these oat flour muffins were the very first gluten free recipe I shared on this site way back in 2016. It seems like after all these years and nearly 500 recipes it was time for a little update to the post. I think you're going to love this recipe as much as my family does!
Ingredient Notes
This easy breakfast recipe uses simple ingredients that can be found in most grocery stores. It is both gluten free and dairy free as written.
- Gluten Free Oat Flour - Although there are some brands of gluten free oat flour available to purchase, it's actually super easy to make at home. Simply add rolled oats to a high speed blender or food processor and process until it turns to powder. That's it! If you're following a gluten-free diet, make sure to use certified gluten free oats. Bob's Red Mill is my go-to brand.
- Overripe Bananas - You will want to use very ripe bananas that have lots of brown spots, as shown in the photo above. The riper the bananas are, the more sweet banana flavor they will impart to the recipe. If your bananas are leaking or smell fermented, they are too ripe and will need to be discarded.
- Oil - I use extra light olive oil for most of my recipes, but vegetable oil or coconut oil would work just as well in this recipe.
- Maple Syrup - Adding syrup to this recipe both enhances the flavor, adds sugar and moisture, and cuts down on the amount of processed sugar needed to sweeten these muffins. Use the best quality maple syrup you can afford.
- Non Dairy Milk - I use oat milk or unsweetened coconut milk in most of my recipes, but any plant based milk should work fine here. If you're not dairy free, use regular milk in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use regular milk to replace the dairy free milk. The measurement will be the same.
- Not Gluten Free - Use your favorite old-fashioned rolled oats to make the oat flour.
- Swap Brown Sugar - If you prefer to leave out the brown sugar, you can replace it with an additional 3 Tablespoons of maple syrup.
How to make homemade oat flour
Oat flour is simply made up of ground oats. It's one of my favorite naturally gluten free flours. If you have a high powered blender or food processor, you can easily make homemade oat flour.
Use whole rolled oats, not steel cut, for the best results. I like to leave a few bits of unprocessed oats in the flour, to add some texture. My family prefers them to be smooth texture. So some experimenting will be in order to decide what you like best! Note: Quick oats do not have the same weight by volume, so you can use them to make flour but only if you weigh 240 grams of quick oats. Measuring quick oats by volume will not yield the same results.
Once you've made up a batch of oat flour, be sure to set some aside for a batch of my oat flour waffles.
Add the oats to the jar of a high-speed blender (or a food processor).
Process for about 15 seconds until the oats are a flour-like consistency.
How to Make Oat Flour Banana Muffins
Quick breads, like muffins and banana nut bread, are so easy to make. You don't even need a mixer.
Before mixing the muffin batter, line a 12-cup muffin tin with paper muffin liners.
STEP 1: Combine the oat flour, brown sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together until well mixed.
STEP 2: Crack the eggs into a separate small mixing bowl. Whisk them until they are frothy like soap bubbles.
STEP 3: Add the oil, maple syrup, milk and vanilla extract to the bowl with the beaten eggs. Whisk together until smooth.
STEP 4: Pour the wet ingredients into the bowl with the dry ingredients. Mash the two bananas and add them into the mixing bowl. Fold everything together with a rubber spatula, about 15 strokes.
STEP 5: Allow the muffin batter to rest in the mixing bowl for about 5 minutes. This allows time for the oats to absorb some of the liquid and thickens the batter.
STEP 6: Divide the muffin batter into 12 lined muffin cups, filling it nearly to the top. Sprinkle a little bit of oats on each muffin. Allow the batter to rest at room temperature for another 10 minutes before baking.
Expert Tip
To check for done, gently poke the top center of one muffin. If it springs right back it is fully baked. If it leaves an indentation, bake for another 2 minutes and check again.
Storage
Store leftover muffins in an airtight container lined with a paper towel for up to 4 days at room temperature.
These muffins are also great for freezing. Simple cool them to room temperature, then individually wrap each muffin in plastic wrap before packing them in a freezer bag. Freeze for up to 4 months.
More gluten free muffins to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Oat Flour Banana Muffins
Ingredients
- 2 ½ Cups Gluten Free Oats or 2 Cups of Oat Flour
- ¼ Cup Light Brown Sugar
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- 2 large Eggs
- 6 Tablespoons Oil
- ¼ Cup Maple Syrup
- ¼ Cup Non Dairy Milk
- 1 teaspoon Vanilla
- 2 Ripe Bananas mashed
- 2 Tablespoons Gluten Free Oats for optional garnish
Instructions
- Preheat the oven to 400 °F (204 °C). Line a 12-cup muffin pan with paper liners and set aside.
- If you're making your own oat flour, add the oats to a high speed blender or food processor and process until it reaches the powder state.2 ½ Cups Gluten Free Oats
- Add the gluten free oat flour, brown sugar, baking powder, baking soda, salt and cinnamon to a large mixing bowl. Whisk together to mix well.¼ Cup Light Brown Sugar, 1 ½ teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt, 1 teaspoon Cinnamon
- Crack the eggs into a separate smaller bowl. Beat them with the whisk until they are frothy like soap bubbles.2 large Eggs
- Add the oil, maple syrup, milk, and vanilla extract to the bowl with the eggs. Whisk again until smooth.6 Tablespoons Oil, ¼ Cup Maple Syrup, ¼ Cup Non Dairy Milk, 1 teaspoon Vanilla
- Pour the wet ingredients into the bowl with the dry ingredients. Add the mashed bananas. Fold together with a spatula for about 15 strokes, until all of the dry ingredients are incorporated. The batter will be loose.2 Ripe Bananas
- Allow the batter to rest for about 5 minutes before filling the muffin cups. It will start to thicken up as the oats absorb the moisture.
- Fill the muffin cups nearly to the top. Sprinkle the tops with a little bit of oats for decoration. Then allow the batter to rest for another 5-10 minutes before baking.2 Tablespoons Gluten Free Oats
- Bake in the preheated oven for 5 minutes, then reduce the temperature to 350 °F (177 °C) and bake for another 20-22 minutes until the tops spring back when gently. poked.
- Remove the muffins from the oven and cool them in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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