Banana Oat Muffins {GF, Dairy-Free}

Banana Oat Muffins - moist and light muffins that are GF & Dairy-Free |

Light and moist muffins with a sweet banana flavor , plus added texture from rolled oats and a crunchy sprinkle of raw sugar on top.




  1. Preheat oven to 375ºF and grease 15 standard-size muffin cups with nonstick spray.**
  2. In a bowl, whisk together the oat flour, oats, baking powder, and salt.
  3. In a separate bowl, whisk together the brown sugar and coconut oil. Beat in the egg and egg white one at a time, until well-incorporated. Whisk in the mashed banana, almond milk, and vanilla extract until evenly combined. Add the dry ingredients to the wet and fold in just until evenly incorporated.
  4. Divide batter between the prepared muffin cups, filling each about 3/4 of the way. Sprinkle tops generously with raw sugar.
  5. Bake in preheated oven for 15-20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Cool in pan for about 10 minutes, and then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature.


*To ensure this recipe is gluten-free, use gluten-free oat flour and oats.

**If you only have one standard 12-cup muffin tin, you can bake the extra batter as mini muffins or bake the last three muffins after the first batch is done.