Gluten-Free Oatmeal Banana Bread Muffins
These hearty muffins combine the wholesome comfort of oatmeal with the sweet, moist richness of banana bread. Made with homemade oat flour and whole oats for texture, they're sweetened with brown sugar and enriched with melted butter. Overripe bananas provide natural sweetness and moisture, while optional pecans add a satisfying crunch. Perfect for breakfast, brunch, or an afternoon snack, these muffins offer the familiar flavors of banana bread in a convenient, portion-controlled format that's ideal for busy mornings or lunchbox treats.
Ingredients
- 2 ¼ cups old-fashioned oats, for oat flour
- ½ cup old-fashioned oats, left whole
- 2 ½ teaspoons baking powder
- ½ teaspoon Kosher salt
- 4 bananas, overripe, mashed
- 2 large eggsflax eggs2 tbsp ground flax + 6 tbsp water per eggveganeggs-free
let sit 5 minutes before using
Full guide → - 1 teaspoon vanilla extract
- 1 cup light brown sugar
- ½ cup butter, melted
- ½ cup pecans, chopped(optional)
Instructions
- 1
Preheat oven to 425°F and line muffin tin with paper liners
- 2
Pulse 2 1/4 cups oats in blender or food processor until finely ground into flour
- 3
Transfer oat flour to large mixing bowl and whisk in remaining whole oats, baking powder, and salt
- 4
Beat bananas, eggs, vanilla, and brown sugar in separate bowl until well combined
- 5
Mix oat flour mixture into banana mixture until thoroughly combined
- 6
Mix in melted butter until batter is well combined
- 7
Stir in pecans if using
- 8
Scoop batter into muffin cups, filling about 3/4 full
- 9
Bake for about 20 minutes until golden brown and center springs back when touched
- 10
Cool before serving
Tips
Use very ripe bananas with brown spots for maximum sweetness and moisture in the muffins.
Don't overmix the batter once you add the oat flour mixture to prevent tough muffins.
Fill muffin cups only 3/4 full to prevent overflow during baking.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Batter can be prepared the night before and refrigerated, then baked fresh in the morning
Serve at room temperature or warm slightly in microwave for 15-20 seconds
Common Mistakes
Avoid overbaking or muffins will be dry
Don't overmix batter to prevent tough texture
Substitutions
Dairy-Free Swaps
Vegan Options
let sit 5 minutes before using
Full guide →General Alternatives
FAQ
Can I make these gluten-free?
Yes, oats are naturally gluten-free, but ensure your oats are certified gluten-free to avoid cross-contamination during processing.
How ripe should the bananas be?
Use very ripe bananas with brown spots and soft flesh for the best flavor and natural sweetness in your muffins.
Can I freeze these muffins?
Yes, wrap cooled muffins individually and freeze for up to 3 months. Thaw at room temperature or microwave briefly.