Oatmeal Banana Muffins
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Published Mar 02, 2022, Updated Jul 09, 2024
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These oatmeal banana muffins combine bananas, oats and almond flour to create a delicious breakfast treat that’s perfectly moist and fluffy. Gluten-free + dairy-free.
I’ve been sharing a ton of new muffin recipes on the site recently and these oatmeal banana muffins might just be my favorite one yet!
The combination of oat flour and almond flour makes them super fluffy and I love how moist they are thanks to the banana mixed throughout. They’re seriously so good and guaranteed to be a new family favorite!
Why You’ll Love These Muffins
- Made with simple ingredients you likely already have in your kitchen.
- Gluten-free, dairy-free and absolutely delicious!
- Perfectly moist and fluffy and will hit the spot for breakfast, as a snack or even dessert!
Ingredients Needed
- oat flour– you can either buy store bought or make your own at home. Make sure you grab certified gluten-free oats/oat flour if you need these muffins to be gluten-free.
- almond flour – I recommend using blanched almond flour because the skins have been removed so you’re left with a fine-texture, light colored flour that works perfectly for muffins.
- old fashioned rolled oats – to mix in the batter and for topping. Make sure you grab gluten-free oats if needed. I use Bob’s Red Mill gluten-free rolled oats.
- bananas – the riper the better here. Bananas add a delicious flavor and help keep the muffins light and moist.
- maple syrup – I love using maple syrup as the natural sweetener in these muffins, but I bet honey, agave or even monk fruit maple syrup would work fine as a substitute.
- eggs – helps bind the ingredients together and provide structure for the muffins. Make sure your eggs are at room temperature or they can make the coconut oil solidify while mixing. I haven’t tested a vegan version of these muffins, but I bet using flax eggs would work. Let me know if you try it in the comments below!
- vanilla extract – a flavor enhancer.
- unsweetened almond milk – I used unsweetened vanilla almond milk, but any type of milk will work, including cow’s milk.
- coconut oil – helps keep these muffins super moist and fluffy. The oil also helps prevent the muffins from sticking to the liners. Make sure you are using it in its liquid state.
- baking powder and baking soda – to help the muffins rise.
- sea salt – balances the flavors of the muffins.
- cinnamon – a nice warming spice for these muffins.
- chocolate chips – I like using Lily’s dark chocolate chips because they are low in calories and sugar. Fee free to swap the chocolate chips with another mix-in of choice if you prefer. I bet walnuts or blueberries would both be delicious as a mix in.
How to Make Oatmeal Banana Muffins
Step 1: In a large mixing bowl whisk together wet ingredients: mashed bananas, maple syrup, eggs, vanilla extract, melted coconut oil and almond milk until combined.
Step 2: In a medium mixing bowl combine dry ingredients: oat flour, almond flour, rolled oats, baking soda, baking powder, cinnamon and salt. Pour the dry mixture into the bowl with the wet ingredients and stir until mixture is just combined.
Step 3: Fold in chocolate chips and divide batter evenly into a 12 lined muffin pan. Top muffins with rolled oats.
Step 4: Bake at 350ºF for 25-27 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for a few minutes in the pan and then let cool completely on a wire rack.
Tips For Success
- Make sure you’re using room temperature milk, eggs, and maple syrup! If any of these ingredients are cool, the coconut oil will solidify and create clumps. If you notice this happening, you can set the mixing bowl on the warm part of your stovetop as the oven preheats or set the mixing bowl in a larger bowl of hot water until the coconut oil melts again. You just want to make sure you don’t get the batter too hot or the eggs will start cooking. Here’s a guide for how to bring things like butter, eggs and yogurt to room temp.
- I highly recommend using silicone muffin liners or parchment baking cups for the best results and to prevent the muffins from sticking.
- Let the muffins cool for a few minutes in the muffin tin and then remove to let cool completely on a wire rack. Don’t leave the muffins in the muffin tin for too long because they’ll continue to bake and could dry out!
- If using paper liners, make sure to let the muffins cool completely before trying to remove the liners otherwise your muffins will likely stick.
How to Store Leftovers
After allowing the muffins to cool completely, store them in an airtight container for 3-4 days at room temperature or for up to 1 week in the refrigerator. For longer storage, you can freeze these muffins for up to 3 months in a freezer-safe container or bag. I like to use my Stasher bags for easy storage.
To thaw, place muffins in the fridge overnight, at room temperature or defrost in the microwave.
More Muffin Recipes to Try
- Morning Glory Muffins
- Blueberry Yogurt Muffins
- Healthy Chocolate Chip Muffins
- Protein Muffins
- Banana Blender Muffins
- Sweet Potato Muffins
- Healthy Zucchini Muffins
Be sure to check out all of my muffin recipes and the full collection of breakfast recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Oatmeal Banana Muffins
Ingredients
- 3 medium ripe bananas, mashed (about 1 ½ cups)
- ½ cup maple syrup, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted
- ¼ cup unsweetened almond milk, at room temperature
- 1 cup oat flour
- 1 cup almond flour
- ½ cup rolled oats, plus more for topping
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Place 12 paper or silicone liners in your muffin tin.
- In a large bowl, whisk together mashed bananas, maple syrup, eggs, vanilla extract, coconut oil and almond milk until combined.
- In a medium bowl, combine oat flour, almond flour, rolled oats, baking soda, baking powder, cinnamon and salt
- Pour the dry mixture into the bowl with the wet ingredients and stir until mixture is just combined.
- Fold in chocolate chips and divide batter evenly into 12 muffin tins. Top muffins with rolled oats.
- Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.
- Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! I don’t always have bananas available (my kiddos go through them like crazy) — is there anything you could substitute the bananas for?
Hi, Courtney! Totally get it — bananas go fast around here too. I haven’t tested a swap in this recipe, but you could try applesauce or pumpkin puree instead. If you’re looking for a similar muffin without banana, my flourless pumpkin muffins are a great option!