These healthy banana oat flour muffins are delicious! They are lightly sweetened with maple syrup, and oat flour makes these muffins naturally gluten-free. Great for breakfast and snacks!
I am a muffin lady. I just love a good, wholesome muffin made with hearty whole grains and fruit. Bonus if there’s chocolate involved! I grew up with a lot of homemade muffins in my school lunchbox, and it’s a love that hasn’t died.
I’ve been loving these simple and healthy banana oat flour muffins lately! They are easy to whip up, sweetened with just a bit of maple syrup, and wonderfully moist.
They make the perfect snack! Some of my family members have been enjoying these for breakfast, too! I think one of these muffins would be great with a smear of nut butter alongside some scrambled eggs or a bowl of Greek yogurt and fruit at breakfast. That would be a perfectly balanced morning meal!
ingredients for healthy banana oat muffins
As I mentioned, these muffins are very simple to whip up. Here are the ingredients you need!
- Overripe bananas
- Salted butter (For a dairy-free option, sub coconut oil or olive oil.)
- Eggs (at room temperature)
- Maple syrup
- Vanilla extract
- Milk (Any type- dairy or non-dairy! Should also be at room temperature.)
- Oat flour
- Baking powder
- Baking soda
- Sea salt
- Cinnamon
- Nutmeg
- Blueberries or chocolate chips
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How to make these healthy banana oat muffins
- Preheat the oven to 350 F and line a muffin pan with paper cups or lightly grease with oil.
- In a large bowl, combine the mashed bananas, melted butter, eggs, maple syrup, vanilla, and milk. Whisk to combine.
- In a medium bowl, stir together the oat flour, baking powder and soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix until smooth.
- Finally, stir in the blueberries or chocolate chips. Note: I divided the batter in half at this point and added ¼ cup of frozen blueberries to one half and ¼ cup of chocolate chips to the other half.
- Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Allow to cool for 5-10 minutes in the pan before removing from the pan and transferring to a cooling rack.
how to store these healthy banana muffins With oat flour
Store them in an airtight container at room temperature for up to three days, or in the fridge for a week. You can also freeze them for longer term storage, of course!
More favourite healthy muffin recipes
- Healthy Cranberry Orange Chocolate Chunk Muffins
- Brown Butter Apple Oat Flour Muffins
- Oat Flour Gingerbread Pumpkin Muffins
- Sweet Potato Oat Flour Muffins with Vanilla, Chai, and Chocolate
I hope that you love these healthy banana oat flour muffins! If you make them, let me know how you enjoyed them by leaving a comment or rating below the post. I love hearing from you, and read and respond to each and every comment!
Finally, if you want more wholesome and feel good recipes to help fuel your active lifestyle, follow Up Beet Kitchen on Instagram, Facebook, and Pinterest.
Enjoy!
Print
Healthy Banana Oat Flour Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Simple, wholesome, and healthy banana oat flour muffins that are naturally sweetened with maple syrup. These muffins are great for breakfast and snacks! Kids love them!
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas (from 3 medium bananas)
- ⅓ cup salted butter, melted
- 2 large eggs, at room temperature
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ½ cup milk
Dry Ingredients
- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup blueberries or chocolate chips
Instructions
- Preheat the oven to 350 F and line a muffin pan with paper cups or lightly grease with oil.
- In a large bowl, combine the mashed bananas, melted butter, eggs, maple syrup, vanilla, and milk. Whisk to combine.
- In a medium bowl, stir together the oat flour, baking powder and soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix until smooth.
- Finally, stir in the blueberries or chocolate chips. Note: I divided the batter in half at this point and added ¼ cup of frozen blueberries to one half and ¼ cup of chocolate chips to the other half.
- Divide the batter evenly between the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Allow to cool for 5-10 minutes in the pan before removing from the pan and transferring to a cooling rack.
- Store in an airtight container at room temperature for 3 days, or in the fridge for up to a week.
Notes
You can make your own oat flour in a food processor! Simply pour 2 ½ cups rolled oats into your food processor and process until a flour forms. Measure to make sure that you have 2 cups of flour and then proceed with the recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Breakfast
- Method: Bake
Anne says
Love these muffins. Easy to make and delicious!
Allison says
That’s awesome to hear; thanks so much!
Suzy says
These muffins are fabulous. I tried them with the chocolate chip topping and my kids loved them. I tried them with the blueberry topping and my kids still loved them!!
Allison says
Thank you so much!