Nutritious, delicious, and sweet, these Healthy Banana Oat Muffins are made from simple ingredients and are free of most allergens. They’re an irresistible and family-friendly snack or breakfast!
Table of Contents
- Why You’ll Love These Gluten-Free Banana Oatmeal Muffins
- Banana oat muffin ingredients
- How to make gluten free banana oatmeal muffins
- Tips and substitutions for banana muffins with almond flour and oats
- Storing and freezing healthy banana oat muffins
- Hungry for more healthy breakfast treats?
- Healthy Banana Oat Muffins Recipe
These Healthy Banana Oat Muffins are so easy to fall in love with. Every bite is incredibly moist and sweet, you’d never know that they’re gluten free, vegan, egg free, and refined sugar free!
I can’t think of a better way to start the day than enjoying warming bites of cinnamon, banana, and maple. Just like my Paleo Banana Muffins and Strawberry Banana Muffins, these healthy paleo banana oatmeal muffins are made with basic ingredients and make for a simple, nutritious, and delicious snack or breakfast. Throw one in your bag and head out the door!
While these banana oatmeal muffins aren’t quite as quick as my blender muffin recipes, taking the time to gently fold the batter together always pays off in the end. You’ll love how these gluten free banana oat muffins are rich and fluffy, yet still so light-tasting! Plus, the oats and chia seeds inside will keep you full for hours. What could be better?
Why You’ll Love These Gluten-Free Banana Oatmeal Muffins
Allergen – free: These muffins are gluten free, dairy free, egg free and refined sugar free so they are suitable for those with specific allergies or intolerances to these foods.
Yummy: Ripe bananas make these muffins nice and sweet and super moist and oh so flavorful.
Adaptable: You can easily throw in some dark chocolate chips, cocoa nibs, chopped or blueberries. You can also make a batch of 24 mini muffins or bake the batter up in a loaf pan.
Banana oat muffin ingredients
- Almond flour – This is one of my favorite gluten free flours because it’s nutty, versatile, and always produces fluffy results in baking (check out my Honey Almond Flax Bread for proof!).
- Coconut flour – Mixing almond flour with coconut flour helps ensure the muffins turn out fluffy and rich. The recipe won’t work if you only use one gluten free flour.
- Rolled oats – Use gluten free old fashioned rolled oats to keep the recipe gluten free.
- Bananas – Ripe mashed bananas will give the muffins a subtle banana flavor and lots of moisture, just like classic banana bread.
- Dairy free milk – I tested this recipe with oat and coconut milk but any kind of plant milk will work.
- Honey or maple syrup – These give the muffins a nice, natural sweetness. Make sure to use maple syrup to make vegan banana oat muffins.
- Chia seeds or nuts – As a fun and filling add-in!
How to make gluten free banana oatmeal muffins
To start, add all of the dry ingredients (except the chia seeds/nuts) to a large bowl. In a second bowl, mash the bananas with a fork. Whisk in the milk, honey or maple syrup, and vanilla.
Pour the wet mixture into the bowl with the dry ingredients and fold everything together using a spatula. At this point, you can fold in the chia seeds or nuts. Be careful not to overmix!
Scoop some batter into a lined muffin tin until each individual cup is filled almost all the way to the top. Bake until a toothpick inserted in the middle of the muffins comes out clean. Let them cool on a wire rack, then enjoy!
Tips and substitutions for banana muffins with almond flour and oats
- Mix fun add-ins into the muffin batter! Instead of chia seeds and nuts, fold in chocolate chips, dried fruit, seeds, dark chocolate chunks, and more.
- Feel free to top the muffins with a sprinkle of oats, chocolate chips, sliced almonds, fresh fruit, or chia seeds right before they go in the oven.
- For more warmth and comfort in each bite, add a small pinch of nutmeg, cloves, ginger, or allspice to the batter.
- If you don’t need these to be gluten free, swap the almond and coconut flour with an equal amount of whole wheat flour.
- The number of bananas matters. Using 4 bananas will help balance the flavors and sweetness in this recipe, and help combat the dryness of the gluten free flours.
- Use ripe bananas. Make sure there is no green left on the banana peels, they need to be ripe to add a nice sweet flavor to the muffins.
Using oats in a muffin adds fiber which supports our digestive health. The fiber also slows down how quickly the muffins are digestive which helps keep us satisfied longer.
Banana honey oat muffins do not need to be refrigerated. You can store them on the kitchen counter in an airtight container for up to 4 days. These healthy oat and banana muffins can also be frozen for up to 3 months.
To keep the muffins moist you can line an airtight container with a paper towel and store the muffins in a single layer.
By nature, oats are gluten-free however they are usually processed in facilities that process gluten-containing ingredients so cross-contamination may occur. To be certain your oats are gluten-free look for the certified gluten-free symbol on the package.
Storing and freezing healthy banana oat muffins
- To store: Keep the muffins in an airtight container at room temperature for up to 4 days. You can also store them in the fridge so they stay fresh longer.
- To freeze: Wrap each muffin in plastic and keep them in a sealed container or bag. They freeze well for up to 2 months.
Hungry for more healthy breakfast treats?
- Gluten Free Morning Glory Muffins
- Overnight Oats and Chia Bowl
- Baked Gluten Free Apple Donuts
- Double Chocolate Zucchini Muffins
- Paleo Sweet Potato Pancakes
Healthy Banana Oat Muffins
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch kosher salt
- 3 ripe bananas
- 1 cup plant based milk*
- 1/3 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tbsp chia seeds (or nuts) (optional)
- Add all the dry ingredients to a large bowl, except the chia seeds or nuts (if using). That will be added in the end.
- In a second bowl add in the bananas and mash them using a fork, until creamy and very few chunks left (though some banana chunks will give the muffin a good texture).
- Whisk in the milk, honey or maple syrup and vanilla extract.
- Pour liquid ingredients into dry bowl and fold, using a spatula until well combined. DO NOT over work the dough. If using chia seeds or nuts, add that in as you start to fold the liquid and dry ingredients.
- Use an ice cream scooper to easily pour batter into individual muffin cups that are lined with paper muffin liners or silicone molds. Fill more than 3/4 full (almost all the way to the top).
- Bake at 375F degrees for 23-25 minutes. Insert toothpick to see if the muffins are cooked internally (see notes)**
Nutrition information is automatically calculated, so should only be used as an approximation.