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Banana Oatmeal Muffins

Banana Oat Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 large muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


These delicious, tender banana oat muffins are easy to make. They’re vegan, gluten-free, and perfect for breakfast on the go!


Units Scale
  • 2 1/2 cups oat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup firmly packed dark brown sugar
  • 1 1/2 cups mashed overripe banana (2-3 large bananas)
  • 1/2 cup almond milk (or other non-dairy milk)
  • 1/3 cup neutral oil (avocado oil, vegetable oil, or melted coconut oil)
  • 1/2 cup old fashioned rolled oats


  1. Preheat oven to 350°F. Line a muffin pan with paper liners.
  2. In a small bowl, combine the oat flour, baking powder, salt, and cinnamon. Stir to combine and set aside.
  3. In a large bowl, combine the brown sugar and mashed banana. Beat with a hand mixer or stand mixer on low until smooth and no large lumps of banana remain.
  4. Add the almond milk and oil. Beat on low until combined. 
  5. Stir in the flour mixture and rolled oats by hand until just combined.
  6. Scoop 1/3 cup of batter into the prepared muffin tins. It should make 12 large muffins.
  7. Bake for 30-35 minutes until a toothpick inserted comes out clean.

  8. Allow to cool for 30 minutes before serving.