These Banana Oat Flour Muffins are soft, tender and full of banana flavor. Made with wholesome oat flour, warm cinnamon and a touch of coconut sugar, they’re an easy one‑bowl breakfast or snack the whole family will enjoy. They bake up light and moist—surprisingly fluffy for a muffin made with oat flour—and come together in about 10 minutes of hands‑on prep.
I bake muffins often because they’re handy for breakfasts, lunch boxes and quick snacks. These banana oat flour muffins are a favorite way to use overripe bananas: they add natural sweetness and a rich banana aroma. With simple ingredients and a single bowl, they’re a dependable recipe to keep in your rotation.
Why you’ll love this recipe
- Light, fluffy muffins with real banana flavor and a hint of cinnamon.
- Made with oat flour for a soft, tender crumb and a mild nutty taste.
- Quick and simple: about 10 minutes prep and one bowl to mix.
- Dairy‑free as written and naturally gluten‑free if you use certified gluten‑free oat flour.
Recipe ingredients
These muffins use a short list of everyday, wholesome ingredients. Most quantities are included in the recipe card below:
- Bananas: Use very ripe, spotted bananas for maximum sweetness and flavor.
- Oat flour: A whole‑grain, naturally gluten‑free alternative to all‑purpose flour. It gives these muffins a tender texture. You can make oat flour at home by processing rolled oats until finely ground.
- Eggs: Provide structure and help the muffins rise.
- Coconut sugar: A mildly caramelized, unrefined sweetener. You can swap granulated or brown sugar if preferred.
- Oil: Neutral oils like vegetable, light olive or coconut oil work well; choose your favorite.
- Milk: Any dairy or non‑dairy milk is fine; the recipe uses almond milk as written.
- Baking powder and baking soda: Both help the muffins rise and stay light.
- Cinnamon: Optional but recommended for warm, cozy flavor.
- Walnuts: Used here as a topping for toasty crunch; swap for pecans, almonds, seeds or omit.
See the recipe card below for exact amounts and step‑by‑step instructions.
How to make banana oat flour muffins
The method is straightforward and requires only one bowl. Mash ripe bananas, whisk in the wet ingredients, fold in dry ingredients, portion into muffin cups and bake. The total active time is low and the cleanup is easy.
Pro tip: The riper the bananas, the more natural sweetness and banana flavor they contribute to the muffins.
- Preheat the oven to 400°F (200°C) and line a standard 12‑cup muffin pan with paper liners.
- In a large bowl, mash the bananas with a fork. Add the eggs, coconut sugar, oil and milk, then whisk until combined.
- Add the oat flour, baking powder, baking soda, cinnamon (if using) and salt. Stir until the batter is smooth and no large lumps remain.
- Divide the batter evenly among 12 muffin cups and sprinkle walnut pieces on top.
- Bake 15–20 minutes on the middle rack, or until the tops are golden and spring back lightly or a toothpick comes out clean.
- Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for success
- Choose very ripe bananas with many brown spots for the best flavor and sweetness.
- Measure oat flour by spooning it into a cup and leveling to avoid dense muffins.
- Do not overbake—remove muffins when a toothpick shows a few moist crumbs for the most tender texture.
- Allow muffins to cool slightly in the pan before removing so they hold their shape.
Recipe variations
Customize these muffins to suit your preferences or what’s in your pantry:
- Fold 1/2 cup chocolate chips into the batter for chocolatey banana muffins.
- Stir 1/2 cup chopped nuts into the batter or simply sprinkle them on top for banana‑nut muffins.
- Try different spices—cardamom, chai spice or a splash of vanilla extract work well in place of cinnamon.
- Top with rolled oats, seeds or a sprinkle of coarse sugar for added texture and visual appeal.
Banana Oat Flour Muffins — Recipe Card
Servings: 12 muffins
Prep time: 10 mins · Cook time: 20 mins · Total time: 30 mins
These banana oat flour muffins are tender, fluffy and packed with banana flavor—perfect for make‑ahead breakfasts and snacks.
Ingredients
- 2 large ripe bananas (about 1 cup mashed)
- 2 large eggs
- 3/4 cup coconut sugar (or granulated sugar)
- 1/3 cup oil (neutral or light olive oil)
- 1/4 cup milk or non‑dairy milk
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (optional)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup walnut pieces (optional topping)
Instructions
- Preheat oven to 400°F and line a 12‑cup muffin tin with paper liners.
- Mash bananas in a large bowl. Add eggs, sugar, oil and milk; whisk until combined.
- Add oat flour, baking powder, baking soda, cinnamon and salt; stir until uniform.
- Portion batter into muffin cups and top with walnuts if desired.
- Bake 15–20 minutes until golden and a toothpick comes out clean or with a few moist crumbs. Cool 10 minutes in pan, then transfer to a rack.
Storage
- Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 1 week, or freeze for up to 1 month. Thaw at room temperature or warm briefly before serving.
Nutrition (estimated)
Approximate per muffin: 230 calories, 29 g carbohydrates, 11 g fat, 4 g protein. Nutrition is an estimate and should be used as a guideline only.
More healthy muffin ideas you’ll enjoy
- Almond flour banana muffins
- Blueberry oatmeal muffins
- Carrot oat flour muffins
- Chocolate zucchini muffins
- Oat flour blueberry muffins
- Raspberry muffins
- Zucchini oat flour muffins
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