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These Oat Flour Muffins are perfectly moist, fluffy and come together in just one big bowl! They’re made with wholesome ingredients and are fully gluten free, dairy free and vegan. The perfect healthier grab-and-go breakfast or snack that’s freezer-friendly, too.
Treat yourself to delicious oat flour muffins! These are made with just a handful of simple ingredients and only take 10 minutes to prep. You’ll have moist and flavorful muffins ready to enjoy for breakfast (or to snack on!) in no time.
After receiving so many messages asking if there was a way to make my famous vegan muffins gluten free, I can now officially say there is a way to make them gluten free, using oat flour. It took some trial and error, but I’m SO pleased with how well these muffins turned out.
Reasons you’ll love these muffins
- Easy recipe with basic ingredients
- No mixer needed
- Extra soft & moist
- Delicious banana bread flavor
- Vegan & gluten-free friendly
- Very adaptable recipe—add your favorite mix-ins like chocolate chips, nuts, or blueberries
If you’re looking for more gluten-free recipes like this, check out this list of over 50 gluten free desserts!
Ingredients you’ll need
These ingredients are classic and simple. I bet that you have most of them already in your kitchen, ready to go! Check out the recipe card at the bottom of the post for all the exact measurements.
- Banana: Mashed banana is largely used as an alternative to eggs to bind the ingredients. It also adds moisture and a nice bit of sweetness to the muffins. While I haven’t tried this, some readers have swapped the banana for unsweetened applesauce with success.
- Maple syrup: Naturally sweetens the muffins while adding delicious flavor.
- Milk: Use any milk you’d like, but stick with a nondairy milk like almond milk or oat milk to keep these vegan.
- Nut butter: This is the healthy fat that takes the place of any oil or butter. It adds moisture, richness and delicious flavor.
- Flavorings: Both vanilla extract and ground cinnamon add warmth and bring out the delicious sweetness of the muffins.
- Oat flour: The base of the recipe is ground up rolled oats or quick oats. You can buy this in a bag at the grocery store or just make your own using a food processor. If it’s VITAL that your muffins be completely gluten free, make suer you get gluten free certified oats/ oat flour!
- Baking essentials: To ensure these bake properly you’ll need to add baking soda, baking powder and a pinch of salt.
- Optional mix-ins: I love chocolate chips in mine but nuts such as walnuts or pecans would also be delicious!
Substitutions and variations
- If you’re not concerned with keeping the muffins vegan, you can use honey instead of maple syrup.
- Use any nut butter or seed butter that you’d like. I typically use almond butter or peanut butter.
- Customize these by stirring your favorite add-ins into the batter. Some great options are chocolate chips, chopped nuts or blueberries.
- To make these into mini muffins, use a mini muffin tin and bake 12-14 total minutes at 350°F.
How to make this recipe
These banana oat muffins are next level and you will love every single bite. They’re picky kid approved, too! Here’s how simple they are to make:
- Prep: Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).
- Combine wet ingredients: In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.
- Add dry ingredients: Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).
- Add any extras: Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.
- Bake: Place in the oven and bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!
Helpful tips
- Making oat flour: Oats and oat flour are not a 1-to-1 exact measurement. For example, 1 cup of rolled oats equals about 3/4 cup oat flour. So, if you’re making your own oat flour, you’ll need to use a bit more than 2/3 cup rolled oats.
- Rest the batter: It’s important to let the batter rest for 5 minutes before baking.
Frequently asked questions
Oat flour muffins will come out of the oven with a nice dome but they will instantly deflate because oat flour doesn’t have the gluten that’s found in regular all-purpose flour. They’re still SUPER delicious, though!
Yes, while oats are naturally gluten-free sometimes they are processed in factories with other foods containing gluten, so you’ll want to make sure the packaging of your oats or oat flour indicates that it is certified gluten free.
Storage recommendations
- To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
- To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More muffin recipes that you’ll love
- Chocolate Chip Vegan Muffins
- Carrot Cake Muffins
- Coffee Cake Banana Muffins
- Double Chocolate Vegan Muffins
- Blueberry Vegan Muffins
- Vegan Pumpkin Muffins
- Vegan Zucchini Bread Muffins
That’s all I have for today! If you end up making these muffins, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!
Oat Flour Muffins
Ingredients
- 1 medium ripe banana
- ¼ cup maple syrup
- ½ cup almond milk, or other plant based milk
- 3 tablespoons nut butter, I used almond butter this time but really any nut/ seed butter would work well
- 1 teaspoon vanilla extract
- ⅔ cup oat flour
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- pinch salt
- ½ teaspoon cinnamon
- ½ cup mix-ins such as blueberries of chocolate chips, plus more for topping if desired
Instructions
- Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).
- In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.1 medium ripe banana, 1/4 cup maple syrup, 1/2 cup almond milk, 3 tablespoons nut butter, 1 teaspoon vanilla extract
- Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).2/3 cup oat flour, 1/2 teaspoon baking soda, 1 tablespoon baking powder, pinch salt, 1/2 teaspoon cinnamon
- Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.1/2 cup mix-ins such as blueberries of chocolate chips
- Bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!
Video
Notes
- To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
- To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these muffins several times for my grandson who is allergic to everything. One of the first recipes I made when we found out about his allergies. I simply leave out the nut butter and they turn out perfect and he loves them!!
Recipe looks great. Is it 248 calories for one muffin? Need to make sure- hoping it is!
First time ever making muffins…Used cookie dough flavoured protein enriched oat flour (hubby bought by mistake and it needed using) with choc chips last week. Amazing taste, and kept their shape! By popular request, i made more today. Just as lush. Easy-peasy recipe❤️
Surprisingly, light and fluffy. Not dense. Held together very well and rose well when baked. I added 2 eggs. I whipped until frothy. Added wet ingredients. Mixed well. And followed rest of directions. Was a little disappointed that my mix-in (chocolate chips) sat on the bottom when they were baked in muffin tins. I’m thinking it was because I added eggs? I can live with that. Overall, great recipe!!
Love these but wanted to know if you’ve ever tried making them with the PB powdered peanut butter, and Lily’s sugar free baking chips? Do you think it would work or is the fat in the nut butter necessary for these to turn out?
is there a substitute for nut/seed butter that would work as well? it doesn’t need to be vegan.
is it really tablespoon of baking powder?
it is! I know kinda crazy but since there’s no gluten or egg in this, I found that it works best with the full tablespoon
I made them with one egg and 1/4cup cocoa and they stayed volumized!
Made it, loved it! Thank you for sharing this delicious recipe!
I’m so happy to finally see these on the site because I made them literally yesterday and they were just perfect! Using the oat flour makes the muffins extra light and it has a lot of fiber in it so it’ll keep you full for a long time. I had this muffin in the morning with a side of fruit and it last me for about 3 to 4 hours. I was also able to share these muffins with some of my neighbors and they love them as well. Just make sure to not use a large banana like I did the first time because then it’ll have too much moisture but everything else about this recipe was spot on and simple to follow. Did I mention it was so delicious?! Definitely try these!