Oatmeal Banana Muffins

DF GF VG

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!

An overhead photo looking at an oatmeal banana muffin on a wire cooling rack.

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 measured out to make oatmeal banana muffins: chocolate chips, sea salt, maple syrup, vanilla, cinnamon, baking soda, coconut oil, almond milk, eggs, almond flour, bananas, oats, oat flour.

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.
Collage of 6 photos showing making the batter for oatmeal banana muffins, and baking the muffins in a tin.

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.

Oatmeal banana muffins on a wire cooling rack. A hand is removing a muffin in the bottom right corner.

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.
A closeup of an oatmeal banana muffin on a wire cooling rack.

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

Be sure to check out all of my muffin recipes and the full collection of breakfast recipes here on EBF!

Oatmeal Banana Muffins

5 from 15 votes
These oatmeal banana muffins combine bananas, oats and almond flour to create a delicious breakfast treat that's perfectly moist and fluffy.
An overhead photo looking at an oatmeal banana muffin on a wire cooling rack.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients

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.
    A large mixing bowl with mashed bananas, maple syrup, eggs, vanilla extract, coconut oil and almond milk.
  • In a medium bowl, combine oat flour, almond flour, rolled oats, baking soda, baking powder, cinnamon and salt
    A medium sized bowl with 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.
    Wet and dry ingredients incorporated together.
  • Fold in chocolate chips and divide batter evenly into 12 muffin tins. Top muffins with rolled oats.
    Chocolate chips added to the muffin batter.
  • Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
    Six baked oatmeal banana muffins in a muffin tin.
  • 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.

Equipment

Nutrition

Serving: 1muffin Calories: 266kcal Carbohydrates: 32g Protein: 6g Fat: 14g Saturated Fat: 6g Monounsaturated Fat: 1g Cholesterol: 31mg Sodium: 215mg Potassium: 183mg Fiber: 5g Sugar: 14g
Course: Breakast
Cuisine: American
Keyword: oatmeal banana muffins

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    24 comments
    1. Willow
      November 13, 2022 AT 10:52 am

      5 stars
      I just made these and they came out great, sooo moist. I used 4 very ripe bananas, olive oil instead of coconut oil, and everything else as the recipe says. So good with chocolate chips in them!

      1. Brittany Mullins
        November 14, 2022 AT 4:41 pm

        Yay! I love hearing that these muffins are a hit, Willow. Thank you so much for sharing your review + star rating, I so appreciate it!

    2. Michelle
      September 16, 2022 AT 6:41 pm

      5 stars
      Can you substitute rolled oats for the oat flour? Or how can you add rolled oats if you don’t have oat flour, for example: can I use 1.5 cups of organic all purpose flour and 1/2C of rolled oats? Thanks

      1. lynn Eleanor king
        September 22, 2022 AT 8:24 pm

        i just put GF old fashioned oats in a blendet andmake my own flour

      2. Brittany Mullins
        September 19, 2022 AT 2:01 pm

        Hey Michelle – You can easily make your own oat flour with your rolled oats! Here is a recipe for how to make oat flour.

    3. Liz
      June 18, 2022 AT 10:48 pm

      5 stars
      These are so delicious! I don’t keep coconut oil around so I used avocado oil… and I used all oat flour. Perfect! I also grated a zucchini and added to get a veggie in and used enjoy life mini chips… they are one of my favorites. These are out if this world! I’ve been making one of your recipes every weekend for about 2 months… each time I think the new recipe is my favorite! ❤️ Thank you for sharing such amazing recipes.

    4. Angie
      June 3, 2022 AT 5:10 pm

      If you don’t have oat flour or oats to make oat flour, can you double almond or use coconut or gf flour?

      1. Brittany Mullins
        June 6, 2022 AT 11:17 am

        Hi Angie, I haven’t tried a substitute for the oat flour, but if I were to try one I’d go with more almond flour or gluten-free all-purpose flour. I wouldn’t recommend coconut flour as it can’t be subbed 1:1 with other flours and soaks up much more liquid. Using a different flour might change the texture of these muffins, but let me know what you end up trying and how the muffins turn out!

    5. Kerry
      April 27, 2022 AT 9:21 pm

      5 stars
      Just finished making these muffins. They are the best! Super moist. The whole family enjoyed them. I will definitely be making them again! Thanks 😊

      1. Brittany Mullins
        April 28, 2022 AT 7:27 am

        Woo! Love to hear that these muffins were a family hit, Kerry! Thank you for sharing your review, I really appreciate it.

Parchment paper lined with protein balls.

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