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Banana Oat Muffins

These delicious Banana Oat Muffins are soon going to be part of your baking routine. A great way to enjoy oats and use up overripe bananas it is an easy recipe that can be enjoyed at any time of day. 

When it comes to making muffins using basic ingredients you will have in your home these healthy banana oatmeal muffins will be one of the best things you make. They don’t take too long to prepare and can be baked in the oven in thirty minutes.

You can enjoy them as part of a balanced healthy breakfast or as a delicious dessert. They make the perfect quick grab option when you want something tasty. 

This recipe helps you to make healthy muffins using mashed bananas that you may have ordinarily thrown out. The ingredients will help to make a delicious moist muffin and the best part is that you will likely have everything you need in your pantry.

Perfect for anyone with food allergies or intolerances to gluten and dairy. Also, this is a vegan recipe, how great is that? 

We love finding new recipes to share with you and if you love the idea of fruity muffins then you have to try our Raspberry Crumble Muffins. They are super tasty. 

Looking down on a few banana muffins with a banana on the side.

Why You’ll Love This Banana Muffin Recipe

  • Kid-friendly – The kids will love the banana flavor and it makes for a healthy breakfast choice. 
  • Safe to enjoy – Not only are they gluten and dairy free but this is also a vegan recipe. 
  • No complicated ingredients – You will likely have most of what you need in the pantry. 
  • Quick to make and taste amazing – They won’t disappoint and you can knock up a batch in minutes. 

Ingredients Needed

  • Gluten free flour— We like to use our go-to brand which is Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. You could also use an oat flour which should naturally be gluten free. However, oats can often be processed in facilities where gluten or wheat may be processed. So, look for a certified gluten free brand. Check that your flour has xanthan gum or guar gum, like this version does. If it doesn’t you’ll need some in this recipe.
  • Baking powder
  • Coarse salt— kosher or sea salt, whatever you prefer
  • Ground nutmeg
  • Ground cinnamon
  • Dark brown sugar— you can use light brown sugar but this may change the flavor profile
  • Mashed extra ripe bananas 
  • Almond milk– you can use other non-dairy milk but we haven’t tested it with anything but almond milk
  • Cooking oil– we use vegetable or canola oil but you could swap it out for grapeseed oil or other oils
  • gluten free old fashioned oatswe suggest you try Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats. If not, always look for a certified gluten free oat.
Ingredients needed to make banana oat muffins.

Helpful Tools

Mixing Bowls

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Cuisinart Stand Mixer, 12 Speeds, 5.5-Quart Mixing Bowl, Chef's Whisk, Flat Mixing Paddle, Dough Hook, and Splash Guard with Pour Spout, Silver Lining, SM-50BC
  • SUPERIOR FUNCTION: Delivering power, precision and performance, our stand mixer features a 5.5-quart capacity with a 500-watt motor, die-cast metal construction, and 12-speeds that allow for nuance and excellence in performing a variety of preparation tasks

Muffin tin

Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
  • READY, SET, BAKE: Everyone loves a good, warm muffin in the morning, and it's never been easier than with this 12-cup non-stick muffin pan. This pan can also be used to make a dozen cupcakes to brighten someone's day

Muffin liners 

Measuring Cups and Spoons

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Simply Gourmet Measuring Cups and Spoons Set of 12 Stainless Steel for Cooking & Baking
  • Dishwasher safe: Designed with high-quality stainless steel these dishwasher safe measuring cups and spoons are built to last a lifetime.

How To Make The Banana Oat Muffins

  1. Grab your ingredients and preheat the oven to 350°F. Grease or line the muffin pan with paper or muffin liners.
  2. Add some of the dry ingredients to the mixing bowl. You’ll add the gluten free flour, baking powder, salt, and spices. Stir them to combine and set aside.
  3. In another large mixing bowl, combine mashed banana together with the brown sugar. Use a mixer to beat on low until the mixture is smooth with no lumps of banana. If using a stand mixer, place on low setting to mix.
  4. Pour in the almond milk and oil to the banana sugar mix adn beat on low until well combined.
  5. Stir the dry ingredients and rolled oats. Combine all by hand until just combined.
  6. Use a spoon to fill the muffin tins so they’re filled to about a quarter inch below the top. Don’t overfill, the muffins need room to rise.
  7. Place tin in oven and bake for 30-35 minutes or until you can insert a toothpick into the center and they come out clean.
  8. Let the muffins cool for 15-30 minutes before serving.
The first four images in a collage showing how to make homemade dairy free and gluten free banana oat muffins.
The last six images in a collage showing how to make homemade gluten and dairy free banana oat muffins.

Recipe Variations

Want to add some chocolate to this recipe? While there is a natural sweetness to this recipe you might want to add some dairy-free chocolate chips (these Enjoy Life ones are our favorite) to the muffin mixture. Make sure you add them when you add the rolled oats. 

Making them a little nutty. Alternatively, you could add some chopped walnuts to give it a nutty flavor and change the texture of these muffins. You should add the nuts when you are adding the rolled oats. 

Add some frosting or icing. You could always add a bit of frosting and icing to the muffins to decorate. Just make sure they have had a chance to cool first.

Be sure to use our buttercream frosting recipe if you want the perfect topping to these! You could also make a chocolate buttercream with our recipe if you want to!

A wire rack holding a few gluten and dairy free banana oat muffins.

Tips & Tricks

  • Always make sure that you give the muffins time to cool on a wire rack. They will be too hot when they get out of the oven. 
  • Don’t over combine the mixture when you are adding the dry ingredients and using your hands. If you over-mix you won’t get moist and light muffins and they will have a heavy texture. 
  • Make sure you use very overripe bananas. The peel should have lots of brown spots. If the banana isn’t ripe you won’t get the same flavor and the muffins won’t work. 
  • You could use a large cookie scoop to help you evenly distribute the muffin mixture into the paper liners. 
  • Check your gluten free flour to see if you need a binding agent like xanthan gum or guar gum.

Storage

If you have any leftovers then you could store them in an airtight container in the fridge for no more than 2 days. These are also perfect for freezing.

You could freeze them on a baking tray and then add them to a freezer bag. Frozen muffins should keep for up to 2-3 months.

If you flash freeze them, they’ll be easier to remove from the container and you can get just the right amount of what you need.

Thaw your muffins in the fridge and enjoy.

A close-up of a oats and banana vegan muffin.

FAQ

What is the secret to moist and tasty banana oat muffins?

There are two secrets to getting the best muffins. You want to use overripe bananas. This will make them easy to mash. You could use a fork or even a potato masher for this.

The other thing you must do is not over stir the mixture. Doing so will make the muffins dense. 

What size muffin tin do I use?

For the muffins in the images, I used a small, classic muffin tin and that made 12 of the smaller classic muffin sizes. If you want JUMBO muffins, use our favorite muffin pan.

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Wilton Recipe Right Non-Stick 6 Cup Jumbo Muffin Pan, 2 count (Pack of 1)
  • READY, SET, BAKE: When you purchase this set, you get two 6-cup jumbo muffin pans so you can bake twice the treats; it may look like just a jumbo muffin pan, but it can do so much more; you can also bake cupcakes, savory egg-cups, and more
  • PERFORMANCE: The durable construction of this Wilton muffin pan spreads heat evenly and prevents warping; so go ahead, get your bake on with Wilton and make the kitchen your happy place
  • NON- STICK: No matter what you're making, the durable non-stick and scratch-resistant coating on our muffin pan and allows your food to slide or pop out easily, making cleanup almost effortless
  • CARE INSTRUCTIONS: This Wilton muffin pan is dishwasher safe; however for best results, wash in warm, soapy water before first and after each use
  • INCLUDES: 2 jumbo muffin pans, each pan has 6 cups measuring 3.5 x 1.75 inches (8.9 x 4.45 centimeter); limited 5 year warranty

How do I properly measure flour?

When measuring your flour, don’t scoop it directly from the flour package. Use a spoon to spoon transfer it into your measuring cup. Then use a knife or a flat spatula to level off the excess flour.

This helps ensure that you get the exact amount that you need and you don’t over pack the measuring cup. You can also use a kitchen scale to help ensure you get the right amount.

A bite taken out of a homemade banana oat pop and that is vegan, gluten, and dairy free.

Other muffin recipes 

  • Morning Glory Muffins – These Morning Glory Muffins bursting with amazing flavor from grated apple and carrot along with crushed nuts, plump raisins, and orange zest are a perfect breakfast option!
  • Blueberry muffins – Our incredibly moist Blueberry Muffins are loaded with fresh juicy blueberries sprinkled with a hint of fresh lemon.
  • Pumpkin Muffins – Moist, tender Pumpkin Muffins bursting with pumpkin and warm fall spice flavors are the perfect fall treat and one of the best pumpkin muffin recipes.

Banana Oat Muffins

These moist Banana Oat Muffins are dairy free, gluten free, vegan and super delicious. They're the perfect breakfast treat, dessert, or snack.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Banana Oat Muffins
Servings: 12 servings
Author: Eating Gluten and Dairy Free

Ingredients

  • 2 ½ cups gluten free flour suggestions in post (add xanthan gum if needed)
  • 1 Tablespoon baking powder
  • ¼ teaspoon coarse salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 cup dark brown sugar packed
  • 1 ½ cup mashed overripe banana (2-3 large bananas)
  • ½ cup almond milk (or other non-dairy milk)
  • cup cooking oil suggestions in post
  • ½ cup rolled oats suggestions in post

Instructions

  • Grab your ingredients and preheat the oven to 350°F. Grease or line the muffin pan with paper or muffin liners.
  • Add some of the dry ingredients to the mixing bowl. You’ll add the gluten free flour, baking powder, salt, and spices. Stir them to combine and set aside.
  • In another large mixing bowl, combine mashed banana together with the brown sugar. Use a mixer to beat on low until the mixture is smooth with no lumps of banana. If using a stand mixer, place on low setting to mix.
  • Pour in the almond milk and oil to the banana sugar mix adn beat on low until well combined.
  • Stir the dry ingredients and rolled oats. Combine all by hand until just combined.
  • Use a spoon to fill the muffin tins so they’re filled to about a quarter inch below the top. Don’t overfill, the muffins need room to rise.
  • Place tin in oven and bake for 30-35 minutes or until you can insert a toothpick into the center and they come out clean.
  • Let the muffins cool for 15-30 minutes before serving.

Notes

  • Always make sure that you give the muffins time to cool on a wire rack. They will be too hot when they get out of the oven. 
  • Don’t over combine the mixture when you are adding the dry ingredients and using your hands. If you over-mix you won’t get moist and light muffins and they will have a heavy texture. 
  • Make sure you use very overripe bananas. The peel should have lots of brown spots. If the banana isn’t ripe you won’t get the same flavor and the muffins won’t work. 
  • You could use a large cookie scoop to help you evenly distribute the muffin mixture into the paper liners. 
  • Check your gluten free flour to see if you need a binding agent like xanthan gum or guar gum.

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A few banana muffins with text overlay.
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