Oat Flour Banana Muffins

These moist and tender oat flour banana muffins are easy to make, filled with healthy ingredients, and totally tasty. They’re gluten free, egg free, and simple to make.

These banana oat flour muffins are perfect for adding to lunches and serving as snacks.

With just a few simple ingredients, you can whip up a batch of these muffins in no time at all.

So what are you waiting for?

Tools to use for this recipe

To make these gluten free vegan banana muffins you will need:

• muffin liners
• large bowl 
• muffin pan
• stand mixer or hand blender
• measuring spoons and cups 
• whisk 
• airtight storage container for leftovers 
• spatula

Oat Flour Banana Muffin Ingredients

This recipe uses one flour and you can use refined coconut oil as a neutral-tasting oil or regular coconut oil will work fine.

• oat flour
• baking powder
• coarse salt
• ground nutmeg
• ground cinnamon
• dark brown sugar or coconut palm sugar
• mashed overripe banana (2-3 large bananas)
• almond milk (or other non-dairy milk)
• neutral-tasting oil or coconut oil
• rolled oats

How to Make Oat Flour Banana Muffins

Step 1: Prep. Preheat the oven and grease or line a muffin pan with paper liners.

Step 2: Mix the dry ingredients. In a small bowl, combine the oat flour, baking powder, salt, and spices.

Stir to combine and set aside.

Step 3: Mix the wet ingredients. In a separate large bowl, combine the brown sugar and mashed banana. Using a hand blender or stand mixer, beat on low until smooth and no lumps of banana remain.

Add the almond milk and oil. Beat on low until combined. 

Step 4: Combine the dry and wet ingredients. Stir in the flour mixture and rolled oats by hand until just combined.

Step 5: Pour the muffin batter into the muffin tins. Scoop even portions of the batter into the prepared muffin tins, filling to about ¼” below the top.

Step 6: Bake. Bake until a skewer inserted comes out clean, about half an hour.

Step 7: Cool the muffins. Allow the muffins to cool for 30 minutes before serving.

Add-ins

To take these muffins to the next level you can add an additional ½ cup of extras like chocolate chips or chopped walnuts for extra variety in the muffins.

Add these at the same time as the rolled oats.

How to Store Oat Flour Banana Muffins

It’s best to eat these muffins on the same day. Store in an airtight container in the fridge for 2 days.

Bring to room temperature before eating. They can be stored in the freezer for up to 3 months.

Gluten Free Oat Flour & Rolled Oats

Make sure the oat flour you purchase and the rolled oats are labeled certified gluten free on the package to ensure they are gluten free.

More Gluten Free Muffin Recipes

• Gluten Free Maple Pecan Muffins
• Coconut Flour Muffins
• Oat Flour Pumpkin Muffins
• Coconut Flour Coffee Cake Muffins
• Cassava Flour Banana Muffins

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved these vegan oatmeal banana muffins, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Oat Flour Banana Muffin Recipe

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.