Banana oat muffins – Healthy and wholesome comfort meal suitable for breakfast and a quick grab for lunch. It is always a winner for kids and adults.
Oat Flour Banana Muffins
Easy, healthy, and quick to make, these Banana Oat Muffins are a fantastic way to start your day. Just mix the ingredients together and bake in the oven when ready. The muffins are packed full of banana and oat goodness.
These oat flour banana muffins are my quick-grab snack because it is easy to make and kid-friendly. They are made with oats and bananas and loaded with flavors. They can be topped with chocolate chips, raisins, nuts, dried cranberries, blueberries, or anything you desire.
Gluten-free flourless muffins
Easy, healthy, and very delicious, these Banana Oat muffins are a perfect snack for school or breakfast, served with a cup of hot chocolate. Interestingly, this recipe uses no flour. It is 100% whole grains, gluten-free, flourless, and butter-free. It has a chewy and dense texture.
What next? Head to your pantry to get the ingredients, grab your blender, and whip together tasty muffins for the family. Make excess, store in the freezer, and gently warm in your microwave when next you need them. You’re about to make an addictive recipe you might never stop eating.
Ingredients for making Banana Oat Muffins
This recipe combines healthy and wholesome ingredients that you probably have in your pantry.
- Old-fashioned oats are healthy, rich in fiber, and a gluten-free alternative to flour. I love this oat because they absorb moisture slowly, making the muffins soft. Don’t worry about texture; the blender will grind it into a smooth texture.
- Bananas: Ripe bananas add depth to the flavor and moisture to muffins. I love using very ripe or over-ripe bananas because they are sweeter and provide more moisture to baked goods.
- Eggs: The eggs act as a binding agent to keep the muffins in perfect shape. The eggs will help you get an ultra-moist and fluffy muffin.
- Plain unsweetened yogurt (Greek or regular plain yogurt): For more moisture and a hint of tartness!
- Baking powder and baking soda: These two leaving agents will make your banana oat muffins rise. I recommend that you check the expiring date before you use them. The fresher the better!
- Pure vanilla extract: Add this for bold flavor
- Salt: for taste
- Honey or any other sweetener of choice
- Other mix-ins like chocolate chips, nuts, dried cranberries, raisins, or even fresh blueberries. The options are unlimited!
How to make Banana Oat Muffins
You can whip this moist and fluffy snack together in under 30 minutes. All you need to do is to blend all the ingredients together except the add-ins ( like chocolate chips, raisins, nuts, etc). Stir in the add-ins. Then, distribute the batter in your prepared muffin pan and bake!
Tips for making this recipe
- Be sure the oven reaches a temperature of 350 degrees F before baking the muffins. The hotter the oven, the fluffier the muffins will be.
- Don’t over blend or overmix the muffin batter this can toughen the muffins.
How to Store Banana Oat Muffins
You can keep it in an airtight paper-lined container. At room temperature, your muffins can last up to 2 days and in the refrigerator for up to 5 days. You can warm it in the microwave or just take it without warming.
You can also keep the muffins in a freezer-safe bag and store them in the freezer for about 3 months. When you want to eat, allow them to cool at room temperature and bring them to warm in the microwave for a few seconds.
FAQs on Banana Oat muffins
What is the texture of banana Oat Muffins?
These muffins are moist, soft, and fluffy. It is flourless, so the texture is not like the usual muffins made with flour. It has a dense and chewy texture.
Is this recipe gluten-free or dairy-free?
This recipe is gluten-free and can be dairy-free. If you don’t want it to be dairy-free if you don’t use chocolate chips as your add-in.
More favorite Oat Recipes:
- Banana Oatmeal pancakes
- Banana Oatmeal Waffles
- Oatmeal banana bread
- Oatmeal Cookies
- Sugar-Free Oatmeal Raisin Cookies
- Soft and Chewy Brown Sugar Oatmeal Cookies
Banana Oat Muffins
- 2 1/4 cups gluten-free old-fashioned rolled oats
- 2 large ripe bananas or 3 small bananas – Roughly 250 g
- 3/4 cup unsweetened plain or Greek yogurt at room temperature
- 2 eggs at room temperature
- 1/4 to 1/2 cup regular sugar sweetener of choice – honey, monk fruit etc.
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or any add-on like nuts dried cranberries, raisins, or blueberries.
- Preheat the oven to 350 degrees F. Line a standard 12-cup tin with cupcake liners and lightly spray the liners. You can spray the pan directly if you don’t have cupcake liners.
- Place the oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt in a blender and blend on high until the mixture becomes smooth. Scrape and stir the mixture at intervals to ensure everything is well blended, about 3 minutes.
- Stir in the chocolate chips or any other mix-ins.
- Pour the batter into the muffin cups about three-quarters full to give room for rising. Sprinkle with additional chocolate chips or nuts as desired.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place on a wire rack to cool for about 10 minutes. Remove from the pan and enjoy!
- Preheated and is at 400 degrees F for at least 5 minutes before baking the muffins. The hotter the oven, the fluffier the muffins will be.
- Don’t overmix the muffin batter. Gently stir till you get a perfect mix. Overmixing can create a big hole in the mix or toughen the muffins.
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