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Oat Flour Banana Muffins

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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.

Oat Flour Banana Muffins on a cooling rack.

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?

Oat Flour Banana Muffins on a cooling rack.

Tools to use for this recipe

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

Oat Flour Banana Muffins on a cooling rack.

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 Banana Muffin ingredients in bowls.
Oat Flour Banana Muffins on cooling racks.

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.

Oat Flour Banana Muffin ingredients in a bowl.

Stir to combine and set aside.

Oat Flour Banana Muffin ingredients in a bowl.

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.

Oat Flour Banana Muffin ingredients in a bowl.
Oat Flour Banana Muffin ingredients in a bowl.

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

Oat Flour Banana Muffin ingredients in a bowl.

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

Oat Flour Banana Muffin ingredients in a bowl.
Oat Flour Banana Muffin ingredients in a bowl.

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.

Oat Flour Banana Muffin batter in a muffin pan.

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

Baked Oat Flour Banana Muffins in a muffin pan.

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

Oat Flour Banana Muffins on a cooling rack.

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.

Oat Flour Banana Muffins on a cooling rack.

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.

Oat Flour Banana Muffins on a cooling rack.

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

Oat Flour Banana Muffins on a cooling rack.

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.

Oat Flour Banana Muffins on a cooling rack.

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

Yield: 12 muffins

Oat Flour Banana Muffins

Oat Flour Banana Muffins on a cooling rack.

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.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 10 minutes

Ingredients

  • 2 ½ cups oat flour
  • 1 tbsp baking powder
  • ¼ tsp coarse salt
  • ¼ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 cup packed dark brown sugar or coconut sugar
  • 1 ½ cup mashed overripe banana (2-3 large bananas)
  • ½ cup almond milk (or other non-dairy milk)
  • 1/3 cup neutral-tasting oil or coconut oil
  • ½ cup rolled oats

Instructions

  1. Preheat oven to 350°F. Grease or line a muffin pan with paper liners.
  2. In a small bowl, combine the oat flour, baking powder, salt, and spices. Stir to combine and set aside.
  3. 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.
  4. Add the almond milk and oil. Beat on low until combined. 
  5. Stir in the flour mixture and rolled oats by hand until just combined.
  6. Next, scoop even portions of the batter into the prepared muffin tins, filling to about ¼” below the top.
  7. Bake for 30-35 minutes until a skewer inserted comes out clean.
  8. Allow the muffins to cool for 30 minutes before serving.

Notes

Add-ins: 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.

Storage: Best the same day. Store in an airtight container in the fridge for 2 days. Bring to room temperature before eating. Can be stored in the freezer for up to 3 months.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 248Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 180mgCarbohydrates: 38gFiber: 2gSugar: 18gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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