These Banana Oatmeal Muffins are made with whole food ingredients like oat flour (it’s so easy to make your own), bananas, and Greek yogurt, these muffins are not only moist and delicious but also nutrient-rich!
Bananas and oats have always been one of my favorite combinations! These Banana Oatmeal Pancakes are one of my go-to breakfast recipes. And don’t get me started about one of our OG overnight oats recipes that thousands of you have made — our Peanut Butter Banana Overnight Oats.
Now, I have another delicious option with these banana oatmeal muffins. Yum yum yum. They are perfect for meal prep and can be easily packed for a quick on-the-go breakfast or snack. Plus, my toddler loves ’em, and you know that’s always a major win 🏆
why we ❤️ oat flour muffins!
- Nutrient dense: These muffins pack 5g of protein and 2g of fiber per muffin.
- Super fluffy: Healthy muffins don’t have to be dense! These muffins don’t compromise on fluffiness 😃
- Gluten-free: These are great muffins if you have gluten sensitivity. Make sure to use certified GF oats.
Blending oats to make oat flour is super easy! And a great hack when you don’t keep a bunch of different varieties of flour on-hand. Here’s how:
- Pour oats into a high-speed blender or food processor.
- Blend until smooth.
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Delicious Topping Ideas
We topped our muffins in these photos with a thin slice of banana and a few oats before baking — how cute!
We also tested these muffins with a streusel topping, and omg that is so delish, too. It’s easy to make:
- ½ cup oat flour
- 1.5 tablespoons brown sugar
- 1.5 tablespoons coconut oil
To make the streusel topping: place the oat flour, brown sugar, and coconut oil into a bowl and mix together using your fingers or a fork. It should have a wet sand consistency. Sprinkle evenly across the tops of all muffins before baking.
These oat flour muffins can be stored at room temperature in an airtight container for up to 3 days. If you want them to last longer, store them in the fridge for up to a week.
Optional Streusel Topping
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Preheat the oven to 350℉ and line a muffin tray with liners.
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Add the flour, baking soda, baking powder, and salt to a bowl and whisk the ingredients together. Set aside.
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In a large bowl, cream together the brown sugar and coconut oil until light and fluffy. Then add the vanilla, mashed banana, eggs, and yogurt. Mix on low until combined.
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Slowly add the dry ingredients to the wet and mix until combined.
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Add ¼ cup of batter to each muffin well.
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Bake at 350℉ for 15-18 minutes or until a toothpick comes out clean when inserted into the center of the muffin.
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Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Cool completely before storing in an airtight container.
- We blended our own oats for this recipe, but store-bought oat flour will also work. To blend old fashioned (rolled) oats, place oats in a high-speed blender or food processor and blend until smooth.
- To make the optional streusel topping: place the oat flour, brown sugar, and coconut oil into a bowl and mix together using your fingers or a fork. It should have a wet sand consistency. Sprinkle evenly across the tops of all muffins before baking.
Calories: 198 kcal, Carbohydrates: 30 g, Protein: 5 g, Fat: 7 g, Fiber: 2 g, Sugar: 13 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
