Oat Flour Banana Muffins (Gluten-Free)
Easy and absolutely delicious, these oat flour banana muffins make the perfect healthy snack or breakfast! They’re loaded with hearty and flavorful ingredients that make this a recipe you’ll bake again and again.

I love pretty much any type of muffin! From cranberry pumpkin muffins to high protein egg muffins, they’re all just so good.
But there’s just something so simple and inviting about a classic banana muffin. Subtly sweet, flavorful, and hearty, these oat flour muffins are the perfect snack or breakfast with a hot cup of coffee (or tea for people like me who don’t like coffee).

Why You’ll Love Oat Flour Banana Muffins
Hearty and flavorful – The oat flour combines perfectly with the classic banana flavor for muffins with a rich flavor you just can’t beat.
Moist muffin recipe – Dry muffins are the worst, and these muffins’ moist texture is one reason I absolutely love this recipe!
Quick & easy – Made with just a few simple ingredients, you’ll be pulling these muffins out of the oven in no time.
Classic snack – There’s not much more classic than banana muffins, and using oat flour doesn’t change that one bit!
Make ahead recipe – These muffins freeze beautifully, so they’re the perfect make ahead breakfast or snack.
Gluten and dairy free – This is the perfect snack for those who can’t have gluten or dairy!

How to Store Oat Flour Banana Muffins
After the muffins have completely cooled, you can store them in an airtight container in the fridge for up to 5 days. You can eat them cold, but I love them reheated just slightly.
Can I Freeze Oat Flour Banana Muffins?
Yes, oat flour banana muffins are a great recipe to freeze! I love making a double batch and putting half in the freezer for later.
To freeze, once they have fully cooled, place the muffins in an airtight container or ziplock freezer bag, and freeze for up to 3 months. When you’re ready to eat them, thaw in the fridge.

Frequently Asked Questions
Before baking, make sure to grease the muffin pan well. I like to rub avocado oil into each of the cups with a napkin. The muffins also pop out much more easily if you let them fully cool before removing them from the pan.
Oats are naturally gluten free, however, some may be contaminated with gluten. If you’re sensitive to gluten, make sure to use certified gluten-free oats.
No, this recipe was created for oat flour, so you can’t use wheat flour, almond flour, or any other flour to make these muffins.
While they do have a little bit of added sugar, these muffins are primarily made with simple, healthy ingredients.

Tips for the Best Oat Flour Banana Muffins
Use older bananas – Bananas with lots of brown spots have more sugar and flavor. Sometimes I’ll use bananas that hardly look edible! Just make sure the inside isn’t black and there’s no mold.
Add walnuts or other add-ins – Walnuts are a classic addition to banana muffins! Other chopped nuts or even chocolate chips are delicious as well.
Generously grease the pan – This will help your muffins come right out without breaking or sticking.
Don’t over bake – When you insert a toothpick to check for doneness, there can still be a few moist crumbs on it.
Let cool before removing from the pan – If you can be patient, these muffins will pop out of the pan perfectly!

Tools You May Need
Potato masher (or a fork)
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Ingredients for Oat Flour Banana Muffins
Oat flour – You can use homemade oat flour or store bought. If you need the muffins to be gluten free, make sure to use gluten-free oat flour.
Bananas – Older bananas with plenty of brown spots are best for these muffins.
Avocado oil
Eggs
Coconut sugar – You can substitute brown or white sugar.
Baking soda
Vanilla
Cinnamon – Use high quality cinnamon without additives for the best flavor. Mountain Rose Herbs is my favorite affordable source for organic, premium spices.
Salt – Sea salt or Himalayan.
Chopped walnuts (optional) – Walnuts in banana muffins are classic, however, you could substitute any other type of chopped nuts or even chocolate chips. Or you could leave them out all together.
How to Make Oat Flour Banana Muffins

Step 1: First, preheat your oven to 350 degrees and grease a muffin pan.
Then in a medium bowl, whisk together the oat flour, baking soda, cinnamon, and salt.

Step 2: Next, in a large bowl, mash the bananas using a potato masher. You could use a fork instead, but the potato masher makes it so much easier.

Step 2: Add the avocado oil, eggs, sugar, and vanilla to the mashed bananas and whisk until it’s well combined.

Step 3: Then stir the dry ingredients into the wet ingredients.

Step 4: Next fold in the walnuts or any other add-ins you are using.

Step 5: Then divide the batter evenly between the muffin cups.

Step 6: Place the muffins in the oven and bake for 25-28 minutes, until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.

Step 7: Let the muffins cool completely before removing them from the pan. Enjoy as a delicious breakfast or snack!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Oat Flour Recipes
Gluten-Free Chocolate Almond Biscotti
Simple Gluten-Free Oat Flour Pancakes (Dairy-Free Option)
Gluten-Free Fig Bars – Healthy Snack
Gluten-Free Blueberry Cheesecake German Pancakes
Best Gluten Free Chocolate Chip Oatmeal Cookies

Oat Flour Banana Muffins
Loaded with hearty and flavorful ingredients, these oat flour banana muffins make the perfect snack or quick breakfast!
Ingredients
- 2 cups oat flour (use gluten-free oat flour if you need these muffins to be gluten free)
- 3 bananas
- 1/2 cup avocado oil
- 2 eggs
- 1/3 cup coconut sugar
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 2/3 cup chopped walnuts
Instructions
- Preheat your oven to 350 degrees and grease a muffin pan.
- In a medium bowl, whisk together the oat flour, baking soda, cinnamon, and salt.
- In a large bowl, mash the bananas using a potato masher or fork.
- Add the avocado oil, eggs, sugar, and vanilla to the mashed bananas and whisk until it's well combined.
- Stir the dry ingredients into the wet ingredients.
- Fold in the walnuts.
- Divide the batter evenly between the muffin cups.
- Bake for 25-28 minutes, until you can insert a toothpick and it comes out mostly clean with a few moist crumbs.
- Let the muffins cool completely before removing them from the pan. Enjoy as a delicious breakfast or snack!
Notes
Substitutions:
- Can substitute white or brown sugar for the coconut sugar
- Can substitute any other kind of chopped nuts or even chocolate chips for the walnuts
Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 254Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 269mgCarbohydrates: 25gFiber: 2gSugar: 9gProtein: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.