It’s that time of year again when I’m inspired to bake every weekend. The mornings are cooler making it the perfect time to munch on a healthy muffin like this Banana Oat Muffin and sip a big cup of tea or slurp on a matcha latte.
This muffin recipe is a dense, “meaty” recipe making it perfect for breakfast as it is quite fulfilling! And you’ll love that it is full of wholesome ingredients you probably have stocked in your kitchen. If you don’t have these ingredient staples, I highly recommend you get on that so that you can scroll through all my yummy recipes and make use of those healthy ingredients in your pantry!
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This recipe is…
- Packed with gut-friendly and blood sugar balancing fibre
- Kid-friendly and school-safe (no nuts!)
- Gluten-free, made with oat flour and brown rice flour
- Great for breakfast, lunchboxes and mid-afternoon snacks
My favourite way to enjoy these muffins is with a green smoothie like this one or this one . I also love slathering it with almond butter and a bit of raw honey.
Here’s the recipe! Watch how to make it on Instagram here.
Breakfast & Brunch
Banana Oat Muffins
PrintIngredients
- 1 cup old fashioned oats
- 1 cup oat flour
- 1 cup brown rice flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 1/4 cup coconut sugar or monkfruit sugar
- 3 large bananas, mashed
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs, whisked
Topping
- 1 tbsp coconut sugar or monkfruit sweetener
- 1/4 cup old fashioned oats
- 1 tsp ground cinnamon
- Preheat oven to 350F (180C) and line a muffin tin with paper or silicone muffin cups.
- In a large bowl combine oats, oat flour, brown rice flour, baking soda, baking powder, ground cinnamon and coconut sugar or monkfruit if using.
- In a small bowl, combine mashed banana, maple syrup, coconut oil and eggs. Make sure the coconut oil has cooled slightly otherwise it will cook the eggs.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Pour batter evenly between 12 muffin cups. Combine topping ingredients into a small bowl. Sprinkle over top of 12 muffins.
- Bake for 25 to 30 minutes until golden brown and a fork inserted comes out clean.
Makes 12 large muffins.
Please note, if you modify any ingredients such as flour or liquid measurements, it may not work.
Some of you are probably wondering if these can be made without the two eggs? Even though I haven’t made them without eggs, I suspect they would hold together just fine because of the bananas and due to the fact that oat flour is more dense. However, you’ll have to add some liquid when you remove the eggs. I would suggest 1/3 cup of water or non-dairy milk.
You can also add 1/3 cup of chocolate chips if you like. My hubby and daughter are big fans of chocolate chips so when I make these muffins, I’ve been known to add them.
Did you know you can also turn this into a loaf? You’ll have to double the baking time but then it’s a little less work for you because there’s no spooning the batter into 12 muffin cups. You’ll notice some chocolate chips made their way into this loaf – I was forced, ha!
I hope you enjoy this muffin recipe as much as we do!
Joy xo
Ps. Looking for more nut-free, gluten-free recipes? Try these Strawberry Chocolate Chip Cookies!
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6 thoughts on “Banana Oat Muffins”
These look amazing. I will make them for sure. Do you have the recipe using metric measurements?
Sounds yummy! But can you substitute the brown rice flour with something else? The one flour I don’t have lol
You can try it with more oat flour but I haven’t done that so I can’t say for certain if you will need to modify any other ingredients.
I do not sorry about that!
Would almond flour work instead of oat flour?
It’s not typically a direct 1:1 sub, but you can certainly try and it and play around with batter till you get a texture you think will work.