Oat flour banana muffins are a hearty, delicious healthy banana muffin made with just a few simple ingredients! No refined flour, sugar, butter, or dairy!
So, I did a thing.
I turned my Oat Flour Banana Bread into muffins, and they are freaking DELICIOUS! Super portable, filling, and freezer friendly! Not to mention, they only take 15-20 minutes to bake versus the bread that takes almost an hour. I’ve also made plenty of delicious tasting and super popular oat flour muffins before like my healthy oat flour blueberry muffins, honey oat flour muffins, chocolate chip oat flour muffins, and my pumpkin oat flour muffins.
So, yummy! You guys have been tagging me (@hungryhobbyRD on Instagram) left and right making all kinds of oat flour recipes, especially my banana bread and honey oat bread, I’m so happy y’all are enjoying baking with oat flour at a time when flour and yeast are scarce. If you’re looking for more things to make with oat flour, check out these 27+ Oat Flour Desserts to Make Tonight.
To be honest, oat flour is one of my favorite flours to bake with. It’s a little tricky because it’s so absorbent, but when you get it right (which usually takes me a couple of tries), the product is so hearty, slightly nutty, and filling.
PS If you need a quick tutorial on how to make oat flour (DON’T BUY, TAKES 2 MINUTES TO MAKE FOR AN EIGHTH OF THE PRICE) and tips on baking with oat flour, check out my post how to make homemade oat flour.
I enjoyed my muffins slathered with butter for a pre-workout breakfast all week last week, and it was PERFECT! Baby K loved his with peanut butter. It made sense to me because PB & Bananas is one of the best combinations in the world! Let me know how you enjoy yours!
How to Make Oat Flour Banana Muffins
To make these delicious oat flour banana muffins, you’ll start by mashing down three medium-large bananas. I like to mash mine in the peel first, then remove the skin and mash further with a fork.
Also, I like to leave my bananas a little chunky, but if you don’t want any banana chunks, you may want to use an electric mixer or blender to get rid of the lumps.
Now, you’ll add the rest of your wet ingredients.
And then mix up your dry ingredients. If you make your oat flour right then, go ahead and add to the blender or food processor and give it a spin. If you use oat flour that you’ve made and stored, you may want to sift it or just whisk well to get rid of clumps.
I’ve noticed if oat flour sits a while, it can get clumpy, which will then translate to clumps of oat flour in your muffins, NO BUENO! So mix well and try to remove clumps before adding dry to wet ingredients.
Now, the only part I changed about this recipe from bread to muffins was putting it into muffin tins. Make sure to spray or line your muffin tins! I usually use liners, but I didn’t have any, luckily these popped out nicely with almost no sticking. I used avocado oil to spray the muffin holes.
TIP: Want perfect muffin tops? Use a large 1/2 cup ice cream scoop to put the batter into muffin tin holes.
With these muffins, the baking time is quick, only about 15-18 minutes compared to the bread version. Also, make sure that half-way (at the 7-9 minute mark, turn the pan around for even baking.) Insert a toothpick into the center of one of the center muffins in the tray. If it comes out clean, they are done!
Oat Flour Banana Muffins
- Preheat oven to 350F.
- Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
- In a large bowl, mash bananas with a fork. Then, whisk together maple syrup, eggs, mashed bananas, and unsweetened vanilla almond milk.
- Add cinnamon, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
- Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
- Let the mixture sit for five minutes.
- Spray with cooking spray or line a muffin tin and fill each muffin hole 2/3 way full.
- Bake for 15-18 minutes until an inserted toothpick comes out clean.
- Let cool COMPLETELY. Ideally, let cool for a few hours on the counter, then let cool completely in the fridge overnight.
After you make these, don’t forget to give my honey oat flour muffins a try too! They are delicious on their own or drizzled with butter and honey!