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By:Ashley
The BEST Banana Oatmeal Muffins! I love the oat texture in these healthy muffins. No added sugar, dairy free and gluten free – they make a great snack!
Why You’ll Love these Oatmeal Muffins
These banana oatmeal muffins are my newest obsession and I hope they’ll be yours too! Here’s why:
- Simple ingredients –you need 10 ingredients, which includes basic pantry items like oats, baking powder and baking soda, banana and vanilla. Along with fridge staples like eggs and milk.
- No added sugar –I wanted to make a kid-friendly muffin that I could share with Finn, so these muffins are sweetened with just bananas. If you’re making these as a snack for older kids or adults, mini chocolate chips would be a great addition as well 😉
- Gluten free – use certified gluten free oats for a gluten free muffin recipe.
- 30 minute recipe – these muffins are ready within 30 minutes from start to finish making them an easy, quick and healthy snack to throw together.
Oat Muffin Ingredients
These healthy banana oat muffins require just 10 basic ingredients:
- oat flour and ground cinnamon
- baking powder, baking soda and salt
- ripe bananas
- eggs, oil and vanilla extract
- milk of choice
How to Make Oat Flour
If you have rolled oats or quick oats on hand and a blender (or food processor) you can quickly make oat flour at home.
Simply blend the oats until they break down into a flour consistency.
EASY PEASY.
Use Ripe Bananas for Flavor
For the best flavor, your bananas should brown spots. If you want a sweeter muffin, use bananas that have turned black.
If you want to add sugar to these gluten free banana muffins, use granulated sugar (not a liquid sweetener) to increase the sweetness. Using a liquid sweetner like maple syrup will affect the ratio of wet to dry ingredients.
When Using Frozen Bananas
Be sure to remove some of the excess liquid from the frozen thawed banana or muffins won’t turn out right.
Make these in 30 Minutes
Muffins are a great quick and easy snack to make – most recipes ready within 30 minutes!
Mix together dry ingredients
In a medium bowl combine the oat flour with baking powder, baking soda and salt and set aside.
Mix together wet ingredients
In a large bowl combine mashed banana with eggs, oil, and vanilla.
Combine wet + dry
Then combine the ingredients together, add the milk and stir until combined.
Makes 9 Muffins
This recipe makes 9 full muffins but you could make 12 smaller muffins (they won’t get as high) by evenly distributing the batter into all of the muffin cups in a 12-cup muffin pan.
Bake for about 18-20 minutes, or until toothpick inserted comes out clean.
TIP: Use a medium cookie scoop to distribute the batter.
How to Freeze Muffins
Muffins are a great freezer friendly snack too.
Allow the muffins to cool completely before storing in an airtight container, and use within 3 months.
To Thaw Muffins
Allow muffins to come to room temperature or place in fridge overnight.
More Gluten Free Muffins
- Almond Flour Banana Muffins
- Blueberry Oatmeal Muffins
- Almond Matcha Muffins
- Lemon Poppy Seed Muffins
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
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Banana Oatmeal Muffins
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 5 reviews
These Banana Oatmeal Muffins are a must. Made with just 10 ingredients, using gluten free oats and sweetened with bananas. In just 30 minutes you have a healthy snack great for kids and adults. These muffins freeze well too!
- Author: Ashley
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 9 muffins 1x
- Category: snacks
- Method: oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
UnitsScale
- 1 2/3 cups oat flour (tutorial here)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup mashed banana (about 2 medium bananas)
- 1/3 cup avocado oil (or other light oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons milk of choice (I used oat milk)
Instructions
- Preheat oven to 350ºF and grease or line 9 cavities of a 12-cup muffin pan; set aside.
- In a medium bowl combine oat flour, baking powder, baking soda, cinnamon and salt; set aside.
- In a large bowl combine mashed banana, oil, eggs and vanilla. Add in half of the flour mixture, stir a few times then add in milk and remaining flour; stir until just combined.
- Evenly distribute batter into 9 muffin cups, filling about 3/4 way full.
- Bake for about 17-20 minutes, until inserted toothpick into center of muffin comes out clean. My muffins took 18 minutes.
- Allow muffins to cool in pan for about 10 minutes before transferring to wire rack. Muffins can be stored at room temperature and best enjoyed within 3-4 days.
Notes
TO MAKE OAT FLOUR: Use a food processor, high powered blenderor NutriBullet to process rolled or quick oats into flour consistency. Use this tutorial for step-by-step photos. Use about 3 cups of oats and you’ll have enough for this recipe, plus these reader favorite cookie dough bars.
TO FREEZE:Store completely cooled muffins in airtight container and freeze up to 3 months. To thaw, place in fridge overnight or you can set out at room temperature. Enjoy thawed muffins within 3-4 days.
Nutrition information approximate
Nutrition
- Serving Size: 1/9
- Calories: 200
- Sugar: 3g
- Sodium: 208mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 41mg
About Ashley
"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."
Reader Interactions
Rate this Recipe
Deb R. says
I made this exactly as stated. Very good and very easy. I did add chocolate chips to 3 of the 9 for my son and husband and they liked those but my MIL and I loved the mild flavor of the plain. Great for breakfast. They also would taste good with some blueberries thrown in for variety. I am curious if applesauce would work in place of the oil.?. I intend to send these as my preschoolers school snack.
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Ashley says
Thanks so much for sharing your review Deb! I imagine replacing some of the oil with applesauce would be okay but I would be weary of replacing it all or you might end up with a drier muffin.
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Maria says
I made the muffins in my air fryer oven, and they came out perfect, I even added blueberries to some and chocolate chips to some. Great easy recipe, delicious.
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Ashley says
Thanks so much for sharing Maria! If you wouldn’t mind sharing the settings you used, that would be super helpful!
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Deb says
Maria, what settings did you use?
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Lindsey says
Made as written + frozen wild blueberries! So yum! The texture was spot on and just sweet enough!
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Ashley says
So happy to hear they were enjoyed! Thank you for sharing and for your review!
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Sorry Kay says
Thanks for including a low-carb recipe which doesn’t use almond flour. In Europe, the price of almond flour is exorbitant. I plan to male 12 muffins with same quantity so as a diabetic I can have treat after a meal
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Genevieve says
The muffins are very good but they needed to cook longer for us. I cooked them for 27 minutes. I was able to make 12 muffins easily with the batter.
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Ashley says
Thank you for sharing your feedback!
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Keri A. says
I made these muffins and substituted the oil with unsweetened applesauce, increased the cinnamon to 1 teaspoon and added some nutmeg and mini semi-sweet chocolate chips. I baked them for 18 minutes and they turned out great. They aren’t dry and my husband loved them.
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Ashley says
Appreciate you sharing your changes and review! Glad you enjoyed them!
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