This post may contain affiliate links.
These Oat Flour Banana Muffins are healthy, easy to make and perfect for a nutritious breakfast or snack! Try adding in chocolate chips or any other mix-ins you love.

These Oat Flour Banana Muffins are one of my favorite snacks to make! Oats and bananas just work so well togther, like in these Peanut Butter Banana Oatmeal Bars or this Banana Bread Baked Oats. And these muffin are no exception!
They’re light, fluffy, and perfect for easy snacking at home or on the go!
What is oat flour?
Oat flour is a whole-grain flour made from rolled oats that is high in fibre and rich in nutrients. It has a mild nutty taste and is slightly more grainy than all-purpose flour.
Oat flour can be purchased at most grocery stores or easily made at home. It’s a great and healthy alternative to using wheat flour in baked goods and Oat Flour Pancakes and is also gluten-free if it’s made with gluten-free certified rolled oats.
These Oat Flour Banana Muffins are similar to my Healthy Blueberry Oatmeal Muffins, but have a finer texture.
Why you’ll love these oat flour banana muffins
- One bowl recipe. This recipe doesn’t require any mixers or fancy kitchen equipment. These muffins are made entirely in one bowl.
- Healthy snack. If you want a healthy homemade snack these muffins are perfect! They’re made with good for you ingredients like oats and bananas and are naturally sweetened with maple syrup.
- Taste delicious! No need to sacrifice taste to make healthy muffins. These muffins are soft, moist and packed with flavour!
Ingredients and substitutions

- Banana: it’s best to use ripe and spotty bananas in this recipe to sweeten the muffins and give them the best taste! If you have bananas that are not quite ripe yet try using them to make Banana Overnight Oats or Banana Chia Pudding!
- Egg: 2 medium-large sized eggs work well.
- Avocado oil: you can substitute with melted and cooled coconut oil or butter.
- Maple syrup: you can also use honey, agave syrup or brown sugar.
- Vanilla extract: use real vanilla extract for the best taste!
- Oat flour: you can use store-bought oat flour or make oat flour at home. You can also substitute with all-purpose flour if you prefer.
- Nutmeg: I find nutmeg a key ingredient to give banana muffins that classic banana bread taste.This is optional but will make the muffins taste like my Vegan Banana bread!
- Chocolate chips (optional): an optional ingredient but who doesn’t love chocolate in their banana muffins!
How to make oat flour at home
Oat flour is an ingredient that you can find at many grocery stores, but they often charge more for it than a bag of oats! So if you prefer, you can easily make oat flour at home by blending quick oats or rolled oats in a food processor until they turn into flour.


How to make oat flour banana muffins
Step 1
Mash the bananas in a mixing bowl, then add the eggs, vanilla extract, oil and maple syrup and mix together until combined.


Step 2
Next add in the oat flour, baking soda, salt, cinnamon and nutmeg and gently fold the batter together.


Step 3
If you like to add any mix-ins to your oat flour banana muffins, go ahead! Add chocolate chips, chopped nuts, raisins or whatever you like and fold into the batter.


Step 4
Spoon the batter into a muffin pan lined with muffin liners and bake in the oven at 350 degrees F for 18-22 minutes or until a toothpick comes out clean.


How to store
Store these oat flour muffins in an airtight container on the countertop for up to 4 days, or in an airtight container in the fridge for up to 7 days.
You can also freeze these muffins. Place the muffins in a freezer bag and place them in the freezer for up to 2 months. Defrost on the countertop.
Expert tips for making oat flour muffins
- Use overripe spotty bananas. You know those really old bananas sitting on the counter that you’re debating if you should throw out? Those are the best bananas to use in muffins! They will give the best taste and add natural sweetness.
- Don’t overmix the batter. Overmixing muffin batter will lead to dense and tough muffins.
- Use all-purpose flour if you prefer. If you don’t have oats or oat flour, feel free to substitute with all-purpose flour in this recipe.
- Add any mix-ins you love. Chocolate chips, walnuts and dried fruit are all delicious in these muffins!
Oat flour banana muffins FAQ
Yes, technically oats and oat flour are gluten-free,however some are processed in facilities that may be cross-contaminated with products containing gluten. For this reason, if you are gluten intolerant, it’s best to use gluten-free certified oats or oat flour.
Yes, however I prefer the texture of the muffins when they are mixed in a bowl. When using a blender, it’s easy to overmix the batter which can lead to dense muffins.
Absolutely! They will need to bake for a shorter amount of time. If making mini muffins, bake for 10-15 minutes.
Yes! These muffins are made with healthy ingredients and are filled with nutrients, protein and fibre.

Try these muffin recipes next!
If you tried these Oat Flour Banana Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Oat Flour Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
Oat flour banana muffins are perfect for a healthy breakfast or snack!
Ingredients
- 3 bananas, mashed (about 1 cup mashed)
- 2 eggs, at room temperature
- 1/3 cup avocado oil (can sub vegetable or canola oil)
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 3/4 cups oat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a muffin pan with muffin liners.
- Add the mashed bananas, eggs, avocado oil, maple syrup and vanilla extract to a large mixing bowl and mix until well combined.
- In a separate bowl, mix together the oat flour, baking soda, salt, cinnamon and nutmeg.
- Add the dry ingredients to the bowl of wet ingredients and gently fold them together until combined.
- Add the chocolate chips and mix them together.
- Spoon the batter into the muffin pan filling each muffin liner 3/4 of the way full.
- Bake for 18-22 minutes.
Notes
Make your own oat flour at home by blending quick oats into a fine powder using a food processor.
Don’t overmix the batter. This will cause dense muffins.
Test if the muffins are done by sticking a toothpick in the muffin. If the toothpick comes out clean the muffins are ready.
Nutrition
- Serving Size: 1/12th of recipe
- Calories: 165
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
These are super good!!! I did half honey half syrup and it was delish.
So glad you enjoyed them!