Oat Flour Banana Muffins

Muffins in pan with bananas and oats.
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5 from 1 review

These healthy muffins are naturally-sweetened with ripe bananas and honey, and come packed with oats and oat flour to keep you feeling satisfied all morning long. Despite the fact that they're made without refined flour, sugar, or butter, they're light, moist, and delicious!

  • Author: Alexandra
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: American
  • Diet: Gluten Free


  • 3 cups (286 grams) oat flour
  • 1 1/3 cups (124 grams) old-fashioned rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (170 grams) honey
  • 1/3 cup (75 grams) coconut oil, melted
  • 2 large eggs
  • 1 1/2 cups (361 grams) mashed ripe bananas
  • 3/8 cup (92 grams) unsweetened oat milk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375ºF and spray a standard-size 12-cup muffin tin with nonstick cooking spray.
  2. In a large bowl, whisk together the oat flour, oats, baking powder, and salt.
  3. In a separate bowl, whisk together the honey and melted coconut oil. Add the eggs and whisk them in thoroughly. Pour this into the oat flour mixture.
  4. Using the (now empty) second bowl, whisk together the remaining wet ingredients: mashed bananas, oat milk, and vanilla extract. Combine with the dry ingredients, folding everything together with a rubber spatula until evenly incorporated.
  5. Transfer the muffin batter to the prepared pan, filling each cup nearly to the brim.
  6. Bake muffins in preheated oven for 17-23 minutes, or until a toothpick inserted into the center of one comes out clean. Let cool in the pan for at least 15 minutes. Then, transfer to a wire rack to finish cooling.


Ingredients Notes:

  • Quick-cooking oats can also be used.
  • Honey can be substituted with maple syrup or agave syrup.
  • Coconut oil can be substituted with another neutral-flavored cooking oil, such as avocado or vegetable oil.
  • Frozen bananas can be used; just defrost them first!
  • Oat milk can be substituted with any other unsweetened, dairy-free milk alternative, or cow's milk.
  • For gluten-free banana oat muffins, make sure your oats, oat flour, and oat milk are certified gluten-free.

Storing, Freezing, and Reheating

  • Muffins should be stored in an airtight container or zip-top plastic bag. They can be kept at room temperature for 3-5 days, or in the refrigerator for up to one week.
  • To freeze muffins, wrap them individually in plastic wrap and store inside a freezer-safe container or plastic bag. Freeze for up to 3 months, and defrost at room temperature.
  • Muffins can be warmed in the microwave for 30-40 seconds before serving if preferred.