I love baking with oat flour. It’s much healthier than white flour as it contains more fiber and proteins and is more filling for breakfast or snacks. With oat flour, you can make Oat Flour Bread, Oat Flour Cake, or Oat Flour Waffles. Plus, oat flour and bananas are the perfect combination. But if you want banana muffins without oats, try my 3-Ingredient Banana Muffins instead.
Ingredients and Substitutions
All you need to make these fluffy banana oat muffins are simple, wholesome ingredients.
Mashed Banana – I recommend you mash the banana and then measure the amount by packing the mashed bananas in a measuring cup. This ensures that the amount of banana used for the recipe is exact. Bananas differ in size, and too much banana will make the muffins too moist and fragile. Plant-Based Milk of choice – I like to bake with soy milk for breakfast muffins because it adds proteins and vitamins in fortified soy milk. But you can use any plant-based milk like almond milk, coconut milk, or oat milk. Apple Cider Vinegar – or lemon juice. The goal is to use acidic ingredients that turns plant-based milk into a creamy vegan buttermilk texture. Maple Syrup or any liquid sweetener you love. Coconut Sugar or brown sugar – This is optional since the recipe already uses maple syrup and ripe bananas. However, this adds a lovely crispy texture on the outside of the muffin and also adds sweetness if you like your banana muffins sweeter. Vanilla Extract – for more taste. Olive Oil, avocado oil, or melted coconut oil. Homemade Oat Flour – or store-bought oat flour if you don’t have time to make oat flour. Cinnamon – for a perfect spicy taste. Baking Powder and Baking Soda – to give them enough rise.
Add-Ins
If you like, you can stir in some of the below ingredients into the oat flour muffin batter to add texture and flavor. Fold in up to 1/2 cup of:
Dark Chocolate Chips Shredded Coconut Chopped Nuts like walnuts or pecans
How To Make Oat Flour Banana Muffins
It’s very easy to make a batch of these healthy banana muffins with your homemade oat flour. To make oat flour at home, follow my how to make oat flour tutorial.
Preparation
Before you start, I recommend using ultra-ripe bananas with lots of brown spots on their skins. This ensures ultra-moist and naturally sweetened muffins. Even if the recipe uses some added sugar, the amount is very low, and it’s necessary to bind the oat flour. If you don’t add sweetener, the muffins are very fragile, and I recommend adding a flax egg as a binder if you decide to go for a no added sugar oat flour banana muffin recipe. To make a flax egg, stir one tablespoon of flax meal with three tablespoons of lukewarm water. Set aside. Add in the batter along with the wet ingredients. Next, preheat the oven to 350°F (180°C). Grease a 12-hole muffin pan with cooking oil spray. You can also line the pan with muffin paper liners, then spray with cooking spray. Set aside.
Food Processor Method
If preferred, you can add all the ingredients in one go in a food processor. Process until the batter is smooth and combined.
Baking The Muffins
Serving
Remove the muffins from the oven and cool completely at room temperature on a cooling rack. Then, serve as a healthy breakfast or snack plain or with some toppings including.
A drizzle of peanut butter or almond butter Jam Plant-based butter or Granola Butter.
Storage Instructions
Store leftover muffins in the fridge in an airtight container for up to 3 days. They tend to harden and dry out in the refrigerator, so if it’s not too hot where you live, you can safely keep them at room temperature in a cake box for three days. Or, place in the freezer in zip-lock bags and thaw the day before at room temperature. They freeze well for up to one month.
Allergy Swaps
This banana oat flour muffin recipe is naturally egg-free and dairy-free. However, if you have some other food allergies, here are some swaps to make this recipe slightly differently but still delicious.
Gluten-Free – You can use certified gluten-free rolled oats. Place the oats in a high-speed blender and blend until fine, like flour. It takes about 30 seconds on high-speed to make gluten-free oat flour. Oil-Free – I haven’t tried this recipe without oil, but I am certain that you can use the same amount of unsweetened applesauce or nut butter as almond butter or peanut butter. The texture will obviously be different. In fact, oil-free muffin recipes always come out more dense. Sugar-Free – You can make the recipe with sugar-free monk fruit syrup and allulose as a sugar-free granulated sweetener. You can’t entirely skip the sweetener in this recipe because they bond the batter and hold the muffin together.
Here are my answers to your common questions about this muffin recipe.
More Muffin Recipes
If you like easy, healthy muffin recipes, you’ll love these:
