The best fluffy gluten free banana muffins made in one bowl. These oat flour muffins can easily be made into a loaf of banana bread. This recipe is naturally gluten free and will be your new go-to recipe.
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Banana bread is such a classic, and it’s something I grew up on. It was my moms staple to bake, and they were on the counter pretty often. They have always been a favorite of mine.
This recipe for banana muffins using oat flour has been a go-to of mine for several years now. We make my banana muffins with oat flour at least a couple of times a month. Often times we make this recipe into a loaf of banana bread instead of muffins. They are the perfect healthy snack, plus they freeze really well! They never last long in our home.
These muffins are perfect for any occasion. They are the perfect addition to a weekend brunch, and they also make a great grab and go snack. Regardless of what you make them for, I can guarantee they will be a hit! We love them with chocolate chips, but the options are endless when it comes to add ins. Blueberries, chopped walnuts, or pecans are also some of our favorites.
Baking With Oat Flour
Oat flour is my long time favorite flour for baking. Not only is it cheap, but you can make it at home in just a minute. All you need is some rolled oats and a high speed blender.
The best part about oat flour is that I find it bakes up similarly to wheat flour, unlike most other gluten free flour options. Most gluten free flours can yield a very crumble-y result, even when you use extra eggs. I find that oat flour holds together very well. It also produces a lighter result than other gluten free flours.
Many gluten free flour blends on the market have a long ingredient list, not all of which I love. I like making my own oat flour because it narrows down the ingredient list to just one and I find that it is easier to digest for most people. Oats also have a great fiber content, where as the gluten free flour blends are generally lacking. Oats make for a much more nutrient dense alternative flour.
Are Gluten Free Banana Muffins Healthy
Not all recipes are created equal, but these banana muffins are definitely healthy! I like to use greek yogurt in my muffins for some added protein. This recipe uses just oat flour, so no weird fillers from gluten free flour blends are present. I also love that by using oat flour these muffins are whole grain. This recipe itself is pretty low fat, so I love to spread on a little bit of grass-fed butter. That makes them especially delicious, even more so when they are still warm from the oven.
These banana muffins make a healthy snack. I like to pair them with a hard boiled egg for some added protein. Alternatively, you could add a few scoops of collagen peptides to the batter to bump up the protein even more!
These muffins also make a great healthy breakfast when paired with scrambled eggs.
Tips For Making Banana Muffins
- The riper the bananas are, the sweeter and more banana flavor your banana bread will have. Spotty bananas are the best for banana muffins Often times you can fine overripe bananas on sale at the grocery store – great to stock up on for homemade banana bread or muffins!
- If you have bananas starting to brown on your counter and no time to make a batch of oat flour banana bread, throw them in the freeze. Most of the time I make my banana bread with frozen then thawed bananas. I just take them out of the freezer a couple of hours before baking and allow them to thaw a bit before removing them from their peels.
- My oat flour banana muffins recipe can also easily be made into a loaf. The only difference will be the bake time! For a loaf, 60-70 minutes, or 30-35 minutes for the muffins.
- To really speed up the process, you can make gluten free banana bread in the blender. Just add the wet ingredients first, blend, then add in the dry ingredients and blend once more before pouring the batter into a loaf pan or muffin tins.
Substitutions For Banana Muffins
- Instead of chocolate chips, use chopped walnuts, pecans, or blueberries.
- Substitute the organic cane sugar for a different sweetener of your choice. Rapadura, sucanat, coconut sugar, or brown sugar work well. I have also made these with raw honey or maple syrup, however I find the additional liquid means they require a few more minutes of baking.
- Regular yogurt can be used in place of greek yogurt.
- To make this recipe dairy free, substitute the greek yogurt for 1/2 a cup of melted coconut oil. Alternatively, substitute the greek yogurt with 1/4 cup of melted coconut oil and an additional egg. If you have dairy free yogurt on hand, that would work as well.
- For Gluten Free Apple Cinnamon Muffins, omit the bananas and use 1 cup of unsweetened apple sauce in their place. If you prefer a sweeter muffin, increase the organic cane sugar to 1 cup. Increase the cinnamon to 1 1/2 teaspoons.
Tools You May Need For This Recipe
How To Make Gluten Free Banana Muffins
In a large bowl, mash together the bananas, eggs, greek yogurt, cane sugar and vanilla. For a super smooth batter, you could alternatively blend this in a blender.
Add the oat flour, baking powder, sea salt, and cinnamon to the wet ingredients.
Stir together very well to make sure the ingredients are evenly distributed. Fold in the chocolate chips.
Evenly distribute batter into a muffin tin with muffin liners. This recipe will fill 12 muffin cups. Alternatively, you can pour the batter into a parchment lined loaf pan.
Bake for 30 minutes for muffins, or 60-70 minutes for banana bread.
- 2 eggs
- 3 bananas, mashed
- 1/2 cup greek yogurt
- 3/4 cup organic cane sugar
- 2 tsp vanilla extract
- 2 cups oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips
- Preheat the oven to 350 F.
- Mash together the eggs, bananas, greek yogurt, vanilla extract, and cane sugar.
- Stir in the oat flour, baking powder, sea salt, and cinnamon.
- Fold in the chocolate chips.
- Divide batter evenly in a muffin tin lined with muffin liners or greased with butter.
- Bake for 30 minutes.
Chocolate chips can be substitued for chopped nuts or blueberries.