Oat Flour Banana Muffins

These Oat Flour Banana Muffins are healthy banana muffins made from oat flour. They are refined sugar-free, made with no eggs or dairy, and are the perfect healthy breakfast muffins.

I love baking with oat flour. It’s much healthier than white flour as it contains more fiber and proteins and is more filling for breakfast or snacks. With oat flour, you can make Oat Flour Bread, Oat Flour Cake, or Oat Flour Waffles.

Plus, oat flour and bananas are the perfect combination. But if you want banana muffins without oats, try my 3-Ingredient Banana Muffins instead.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

All you need to make these fluffy banana oat muffins are simple, wholesome ingredients.

Ingredients for Oat Flour Banana Muffins

Mashed Banana – I recommend you mash the banana and then measure the amount by packing the mashed bananas in a measuring cup. This ensures that the amount of banana used for the recipe is exact. Bananas differ in size, and too much banana will make the muffins too moist and fragile.
Plant-Based Milk of choice – I like to bake with soy milk for breakfast muffins because it adds proteins and vitamins in fortified soy milk. But you can use any plant-based milk like almond milk, coconut milk, or oat milk.
Apple Cider Vinegar – or lemon juice. The goal is to use acidic ingredients that turns plant-based milk into a creamy vegan buttermilk texture.
Maple Syrup or any liquid sweetener you love.
Coconut Sugar or brown sugar – This is optional since the recipe already uses maple syrup and ripe bananas. However, this adds a lovely crispy texture on the outside of the muffin and also adds sweetness if you like your banana muffins sweeter.
Vanilla Extract – for more taste.
Olive Oil, avocado oil, or melted coconut oil.
Homemade Oat Flour – or store-bought oat flour if you don’t have time to make oat flour.
Cinnamon – for a perfect spicy taste.
Baking Powder and Baking Soda – to give them enough rise.

Add-Ins

If you like, you can stir in some of the below ingredients into the oat flour muffin batter to add texture and flavor.

Fold in up to 1/2 cup of:

Dark Chocolate Chips
Shredded Coconut
Chopped Nuts like walnuts or pecans

How To Make Oat Flour Banana Muffins

It’s very easy to make a batch of these healthy banana muffins with your homemade oat flour. To make oat flour at home, follow my how to make oat flour tutorial.

Preparation

Before you start, I recommend using ultra-ripe bananas with lots of brown spots on their skins. This ensures ultra-moist and naturally sweetened muffins. Even if the recipe uses some added sugar, the amount is very low, and it’s necessary to bind the oat flour.

If you don’t add sweetener, the muffins are very fragile, and I recommend adding a flax egg as a binder if you decide to go for a no added sugar oat flour banana muffin recipe.

To make a flax egg, stir one tablespoon of flax meal with three tablespoons of lukewarm water. Set aside. Add in the batter along with the wet ingredients.

Next, preheat the oven to 350°F (180°C). Grease a 12-hole muffin pan with cooking oil spray.

You can also line the pan with muffin paper liners, then spray with cooking spray. Set aside.

Mashing bananas for Oat Flour Banana Muffins

As mentioned above, I recommend you always peel, mash the bananas on a plate and then measure the amount in a measuring cup.
Set aside the amount of mashed banana in a mixing bowl.

Next, prepare the plant-based buttermilk. In a small bowl, add the non-dairy milk of choice along with apple cider vinegar. Stir and set aside a few minutes until it thickens.

Stirring all the wet Oat Flour Banana Muffins ingredients.

In a large mixing bowl, add the mashed banana, milk mixture made above, vanilla extract, oil, coconut sugar if used, and maple syrup. Whisk to combine together.

Combining the batter for the Oat Flour Banana Muffins

Next, add the oat flour, baking powder, baking soda, salt, and cinnamon. Stir until the ingredients are well combined and a smooth, lightly thick muffin batter forms.

Food Processor Method

If preferred, you can add all the ingredients in one go in a food processor. Process until the batter is smooth and combined.

Baking The Muffins

Fill the muffin tins with the oat banana muffin batter. You need to fill each muffin liner almost to the top.
Bake the muffins in the center rack of the oven for 35 to 40 minutes at 350°F (180°C) until a toothpick inserted in the center of the muffins comes out clean. This banana muffin recipe can also be baked in a loaf pan to make oat-flour banana bread. To do so, line a 9-inch x 5-inch loaf pan with parchment paper.
Lightly oil the paper with coconut oil. Set aside. Fill with the banana muffin recipe batter and top the bread with chocolate chips or a few banana slices. Also, cooking time increases slightly if you bake the batter in a loaf pan. It should take about 45 minutes to be cooked through.

Serving

Remove the muffins from the oven and cool completely at room temperature on a cooling rack. Then, serve as a healthy breakfast or snack plain or with some toppings including.

A drizzle of peanut butter or almond butter
Jam
Plant-based butter or Granola Butter.

Oat Flour Banana Muffins stacked on a wooden spoon.

Storage Instructions

Store leftover muffins in the fridge in an airtight container for up to 3 days. They tend to harden and dry out in the refrigerator, so if it’s not too hot where you live, you can safely keep them at room temperature in a cake box for three days.

Or, place in the freezer in zip-lock bags and thaw the day before at room temperature. They freeze well for up to one month.

Allergy Swaps

This banana oat flour muffin recipe is naturally egg-free and dairy-free. However, if you have some other food allergies, here are some swaps to make this recipe slightly differently but still delicious.

Gluten-Free – You can use certified gluten-free rolled oats. Place the oats in a high-speed blender and blend until fine, like flour. It takes about 30 seconds on high-speed to make gluten-free oat flour.
Oil-Free – I haven’t tried this recipe without oil, but I am certain that you can use the same amount of unsweetened applesauce or nut butter as almond butter or peanut butter. The texture will obviously be different. In fact, oil-free muffin recipes always come out more dense.
Sugar-Free – You can make the recipe with sugar-free monk fruit syrup and allulose as a sugar-free granulated sweetener. You can’t entirely skip the sweetener in this recipe because they bond the batter and hold the muffin together.

Frequently Asked Questions

Here are my answers to your common questions about this muffin recipe.

Why are my oatmeal muffins dry?

Oatmeal muffins contain lots of fiber and they come out dry if you didn’t add enough liquid particularly not enough plant-based milk, fruit puree, or fat.

How do you use oat flour?

Oat flour can be used as a swap to all-purpose flour in most recipes with a ratio of 1:1. It’s a great flour to bake healthy oat cookies, oat muffins, or oat bread.

More Muffin Recipes

If you like easy, healthy muffin recipes, you’ll love these:

These Blueberry protein muffins are healthy blueberry muffins packed with 8.5 grams of proteins per serve. Plus, these protein muffins are also egg-free, dairy-free, and vegan-friendly.

Protein Blueberry Muffins

Banana Almond Butter Muffins

Raspberry White Chocolate Muffins

Oat Flour Banana Muffins

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