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!
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 oat 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 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?
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!).
- Cassava or tapioca flour - Mixing almond flour with either of these versatile flours will 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 I’m sure 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
- 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 cassava 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.
Storing and freezing
- 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
- ½ cup cassava or tapioca flour
- ½ cup almond flour
- 1 cup rolled oats
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
- 4 ripe bananas
- 1 cup plant based milk*
- ⅓ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon 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 it using a fork, until creamy and very little 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 ¾ 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)**