Oat Flour Banana Muffins are made with gluten-free oats, butter, and Greek yogurt, you will love this Gluten-Free Banana Muffins Recipe. An easy quick muffin, this banana bread recipe with oat flour is made in minutes. A simple treat you can feel good about giving your family!
The most popular page on my website is my Oat Flour Banana Bread, loads of people have made them with endless success, as well as altering the recipe as well. Check out the comments in that post.
It was time I finally made them into muffins, I enjoy making muffins so that I can freeze some then have a muffin whenever I want!
How do you make Oat Flour?
You can buy pre-made oat flour or you make it. I tend to make it since I always have lots of oats on hand. Use rolled or quick oats place them in a food processor and process until a the oats are turned into a fine flour like texture. You won't end up with a super fine texture like all-purpose flour t but it will look and feel like a flour, with some chunks of oats in it. This creates the oat flour to make the banana muffins recipe.
How do you make oat flour banana muffins?
Like most recipes start by preheat your oven to 425F/218C and grease a standard muffin tin.
In a large bowl add melted butter and granulated sugar. Mix until they are fully combined. Then add eggs and vanilla.
Mix in oat flour, baking soda, and salt. Then gently fold in the Greek yogurt and mashed bananas.
When the batter is just combined pour into muffin pan, filling each cavity almost full. You can sprinkle a little brown sugar on top but it does weigh down the muffin, creating a little sinking, so it's up to you- flavor or pretty! 😉
Bake the muffins for 5 minutes and then lower temperature to350F/180C and rotate the pan, baking for another 8-12 minutes. Use a toothpick to check for any wet batter. These are best eaten the same day.
Can you make oat flour banana muffins ahead of time?
Sure I like to freeze the muffins, to ensure they don't stick together I place them in a Ziploc bag in a single layer and lay it flat on the shelf. Once the muffins are frozen you can shift the position in the freezer. But if they do not freeze flat and separate they will freeze together making it harder to take one out at a time.
More Muffin Recipes?
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Recipe Card
Oat Flour Banana Muffins
Oat Flour Banana Muffins are made with gluten-free oats, butter, and Greek yogurt, you will love this Gluten Free Banana Muffins Recipe. An easy quick muffin, this banana bread recipe with oat flour is made in minutes. A simple treat you can feel good about giving your family!
- Total Time: 25 minutes
- Yield: 14-16 1x
Ingredients
- 4oz/1 stick/ ½ cup unsalted butter, melted
- 200 grams/ 1 cup of granulated sugar
- 2 large eggs, at room temp.
- 1 Tsp Vanilla Extract
- 175 grams (1 ¾ cups) Oat Flour, to keep Gluten Free use Gluten Free Oats
- 1 TSP baking soda
- ½ TSP salt
- 5oz Greek Yogurt Plain or Vanilla
- 3 very ripe bananas* see note
Instructions
- Preheat oven to 425F/218C and grease a standard size muffin tin.
- In a large bowl add melted butter and granulated sugar. Mix until they are fully combined. Then add eggs and vanilla.
- Mix in oat flour, baking soda, and salt. Then gently fold in the Greek yogurt and mashed bananas. When the batter is just combined pour into muffin pan, filling each cavity almost full.
- Bake the muffins for 5 minutes and then lower temperature to350F/180C and rotate the pan, baking for another 8-12 minutes. Use a toothpick to check for any wet batter. These are best eaten the same day.
Notes
*To make your own Oat Flour blend rolled or quick oats in a blender until a flour consistency
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Bake
- Cuisine: American
Angie V says
Been making these weekly, very good! Tried with no sugar as well, sweet enough for our taste with just sweetness from the bananas.
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Angie, I appreciate it so much. I am so happy to hear your family loves these muffins! XX Liz
Meredith Youngson says
These were amazing, and I’m not a fan of baking! Needed a solid easy muffin recipe with oat flour and these delivered. I added frozen blueberries and toasted walnuts - so addictive!
Elizabeth Waterson says
Thank you so much for this lovely comment Meredith!! I am so happy you enjoyed the recipe, walnuts and berries sound like an awesome addition! If you make another recipe would you mind please commenting with a star rating as well, it helps other readers easily see the review for the recipe, and helps google better understand if the recipe is successful. Thanks again for coming back to review them, it makes my day! I hope you and your family are staying safe and healthy during this trying time. XX Liz
Madeline McGrath says
Just made these!! the other day i made your oat flor pumpkin bread and absolutely LOVED it! instead of yogurt I used sour cream, and instead of bananas i used blueberries! I honestly wouldn't know thess were gluten free!!
Elizabeth Waterson says
I am so pleased you loved both recipes!! I truly appreciate you coming back to star rate the recipe, it really helps me and other readers out! The blueberries sound delicious!! Must try!! XX Liz
Nimo - Kenya says
I got the most beautiful brown muffin tops.
I also use the same recipe for banana bread..it was light and fluffy and simply beautiful..
I added nuts and sesame seeds on top and also threw in some chocolate chips...
This is a perfect recipe...
Elizabeth Waterson says
Hi Nimo, thank you for the lovely review and for coming back to rate the recipe, I truly appreciate it more than you know! The nuts and sesame seeds sound like a great addition I can't wait to try it! Take care. XX Liz
Rachel says
I have been making the loaf version of this recipe for years. Something about the oat flour and Greek yogurt make these (and the batter) so delicious! I’m making the muffins now so we’ll how they turn out, I’m sure amazing. Thank you for this well loved recipe!
Elizabeth Waterson says
Thank you SO much for coming back to rate and review the Rachel, it helps me so much! And reading you have loved the loaf for years makes me so happy!!! Take care. XX Liz
S. says
I just made these and used sour cream instead of yogurt - they turned out delicious - thank you for the great recipe!! Kids loved them and my honey too!
Elizabeth Waterson says
Yeah so glad your whole family loved these muffins! Such a delicious treat and the oat flour is such a good swap! Thanks for coming back to rate and review the recipe! XX Liz
Helen Malobela says
I made these and the whole family loved them. Thank you.
Elizabeth Waterson says
Hi Helen, so happy to hear you enjoyed the muffins, they are great for the whole family!! May I ask a huge favor please, if you try another recipe from my website would you mind leaving a star rating with the review as well, Google picks up on the star ratings and it helps my small business. I would be so grateful! Thanks again for making the muffins! Take care. XX Liz
Juno says
These are so addicting I used only 1/4 cup of sugar and they were still perfectly sweet. I also added some walnuts. 10/10 for me, i had all my friends taking some home.
Elizabeth Waterson says
Hi Juno, thanks so much for coming back to leave a star rating and review, I truly appreciate it! So happy you enjoyed the muffins, walnuts sound like a delicious addition! XX Liz
Christine A Dunning says
Awesome banana muffin! I wanted a drier banana muffin, often they are just to moist for our taste. This recipe worked great by putting the batter in a muffin top pan which made them thinner and drier. I baked them at 425 degrees for 5 minutes and 350 degrees for another 5 minutes. Perfect!
Elizabeth Waterson says
So glad you enjoyed them, Christine! Thank you so much for coming back to review the recipe! XX Liz
Emily says
I regret trying this recipe after making a beautiful batch of oat flour banana muffins last week using a different recipe. These muffins are flat and taste terrible. What a waste of ingredients!
Elizabeth Waterson says
Hi Emily, I am so sorry you did not enjoy the muffins.
IM says
Loved turning this recipe into muffins! This is very similar (apart from the baking instructions) to your original oat flour banana bread loaf recipe. This recipe has consistently turned out amazing compared to the dozens of other recipes I’ve tried off the internet for of banana bread. Something about the yoghurt adding all that moisture!!!
Elizabeth Waterson says
Yay so glad you liked the muffins! They are such a staple in my house!! The yogurt really does make all the difference! Take care. XX Liz
Abigail Jacob says
I had loads of frozen bananas and was looking for something gluten free but not with rice flour or potato starch. I am getting into oat flour so did a search and this recipe came up. I used coconut oil rather then butter, cut the sugar in half, and followed someone's comments and added frozen blueberries and walnuts. Probably 1/4 cup of each. Mine had to bake longer then the time allocated. So moist and delicious - i've written it out and it's gone into my recipe book. Not all recipes do! I will definitely make them again! Thanks for a great recipe!!
Elizabeth Waterson says
Thank you so much for the lovely review Abigail!! Love that you were able to adjust the recipe successfully to your liking. XX Liz