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Oat flour is a budget-friendly and delicious whole grain option for baking. We think you are going to love these wholesome and healthy oat flour banana muffins.
If you’re looking for a healthier muffin to pair with your morning cup of coffee or as an afternoon snack – try these healthy oat flour banana muffins! We love cooking with oat flour since it makes a great alternative to all purpose flour in baked goods like muffins and breads.
Plus, oats are a whole grain and packed with fiber. In addition, they are a much more affordable gluten-free flour option for gluten-free baking when compared to almond flour or coconut flour. You can even make it yourself in 5 minutes or less!
Be sure to check out the variations section below for our recommended add-ins for this healthy oat flour banana muffin recipe. You can even use this same recipe to make a pumpkin version.
Ingredients You’ll Need
- Old Fashioned Oats: we like the texture of old-fashioned oats in this recipe, but you can use quick oats as well. You just want to avoid using steel cut oats as they would be too chewy for this recipe.
- Oat Flour: to save yourself a step when making this recipe, you can purchase pre-made oat flour in the store. However, we find it cheaper to make our own homemade oat flour – plus, it’s easy to do!
- Bananas: for best results, use extra ripe bananas since they are sweeter and have more intense flavor – both of which work well for baking! Plus, they are much easier to mash when they are more ripe.
- Monk Fruit Sweetener: we love using monk fruit in baked recipes like these muffins. This zero calorie sweetener is a more natural alternative to other zero calorie sweeteners available at the grocery store since it is extracted from the monk fruit.
- Baking Powder and Eggs: add lift and structure to these muffins so they get surprisingly fluffy for a healthy muffin made from oat flour.
Variations
- Add Chocolate Chips: add ½ cup of chocolate chips
- Add Blueberries: instead of chocolate chips, add fresh or frozen blueberries to these healthy muffins.
- Add Dried Fruit: dried cranberries are one of our favorite mix-ins for these muffins.
- Add Nuts or seeds: we love the crunch (and healthy fats) that a handful of chopped nuts adds to these muffins. We recommend: pecans, almonds, pumpkin seeds, or walnuts.
- Pumpkin Muffins: instead of the banana, use 1 (15 oz) can pumpkin puree and add ½ teaspoon of pumpkin pie spice for oat flour pumpkin muffins.
- Gluten Free: use certified gluten-free oats and certified gluten-free oat flour to make gluten-free banana muffins.
- Dairy Free: use dairy free chocolate chips or omit and add fruit or nuts instead.
How to Make Oat Flour Muffins
Mix the dry ingredients together: add the rolled oats, oat flour, baking powder, salt and cinnamon to a large mixing bowl and whisk to combine.
Mix the wet ingredients and monk fruit together: in a separate small mixing bowl, mash the bananas with a fork and add the monk fruit sweetener, eggs, and vanilla extract. Whisk well to mix.
Combine and add to muffin tin: add the banana mixture to the dry ingredients in a large bowl and stir well. Add the chocolate chips and stir again.
Bake and serve: transfer batter to a muffin tin lined with paper liners. (Try not to let your batter sit out for long as it can make your gluten-free muffins more dense.) Bake for 15 minutes or just until the tops are set. If you think they aren’t done – they are!
Don’t over bake or else they will settle and get way too hard.
Tools You’ll Need for this Recipe
- High speed blender (if making your own oat flour)
- Large mixing bowl
- Muffin pan
- Paper muffin liners
How to Make Oat Flour at Home
- Add your old fashioned oats or quick oats to a high-powered blender and secure the lid.
- Blend for 30 seconds to 1 minute until the oats are a fine powder with no visible larger pieces. If you see larger pieces, blend a few more times until it is all a fine powder.
- One cup of old fashioned rolled oats should make about one cup of oat flour.
How to Store
- On the Counter: keep these muffins stored in an airtight container on the counter for up to 3 days.
- In the Fridge: muffins will keep for up to 1 week stored in an airtight container in the fridge.
- In the Freezer: store in a ziplock bag or airtight container in the freezer for up to 3 months. Allow to thaw in the fridge overnight or for a few hours on the countertop.
Other Delicious Muffin Recipes to Try
- Blueberry Muffin in a Mug (One Minute Recipe)
- Healthy Carrot Cake Muffins
- McSkinny Egg Muffins
- 2 Ingredient Pumpkin Spice Muffins
Healthy Oat Flour Banana Muffins
Equipment
- High speed blender (if making your own oat flour)
- Large mixing bowl
- Muffin pan
- Paper muffin liners
Ingredients
- 1 cup old-fashioned rolled oats
- 1 1/2 cups oat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon, optional
- 3 mashed bananas, or you can use a can of pumpkin
- ½ c monk fruit sweetener
- 2 eggs
- 1 tsp vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line your muffin pan with paper liners (don’t skip the liners) and set aside.
- Add the rolled oats, oat flour, baking powder, salt and cinnamon to a large mixing bowl and whisk to combine.
- in a separate small mixing bowl, mash the bananas with a fork and add the monk fruit sweetener, eggs, and vanilla extract. Whisk well to mix.
- Add ½ of choc chips (or desired mix-in). Divide the batter between the 12 muffin cups.
- Bake at 350 for 15 min. (Try not to over bake as they will settle and get way too hard.)
