Oat Flour Banana Muffins

First off, this is a deceptively simple recipe that gives a truly wonderful result! Pantry ingredients come together with those ripe bananas you've had lingering on the counter to make plush, tender gluten-free muffins you'll want to make again and again.

What makes these muffins so good? First, you'll whisk soft, ripe bananas with melted butter. Add to that a bit of caramelly brown sugar and ground spices for warmth and flavor. The rest of the ingredients are the basics - baking soda and powder, milk, and an egg. There's nothing fussy about this recipe, and I love it for its simplicity. After all, we don't need to make gluten-free fancy! Add nuts and chopped chocolate, or keep them plain. However you make these oat flour banana muffins, you're sure to enjoy them. Then make oat flour banana bread and banana nut bread with oat flour for a twist on this recipe.

Why Oat Flour?

Oat flour is my absolute favorite gluten-free baking flour. It's naturally gluten-free (although you'll want to buy certified gluten-free oats or oat flour if you have celiac) and performs beautifully in gluten-free baking recipes. It can often be used in a 1:1 swap by weight for all-purpose flour and is similar to whole wheat flour. Plus, you'll get a punch of whole-grain goodness in every bite. The nutty sweetness of oat flour works well with the natural sweetness of the bananas, making it an ideal choice for oat flour banana muffins.

Ingredients for Oat Flour Banana Muffins

Here's the list of everything you need to make gluten-free banana muffins! Check the recipe card for the full ingredient amounts and detailed instructions - this is just an overview.

• Oat flour
• Leavening agents - Baking powder and baking soda
• Salt - I always use fine sea salt in my recipes!
• Ground spices - Cinnamon and ginger, or use a combo you like (cardamom and ginger is lovely)
• Bananas - Save those browning bananas, they're perfect for tucking into baked goods)
• Brown sugar - Either dark brown or light brown sugar works
• Egg
• Milk - Use whole or 2% milk or a non-dairy milk of choice
• Walnuts - Optional, but they add a nice crunch!

Tips & Variations

This is a forgiving recipe and takes well to adaptations and add-ins. I love throwing in a handful of semisweet chocolate chips, nuts, or whatever else suits your fancy. Here are a few tips and options to try when you make these oat flour banana muffins:

• Add chocolate - I mean, I am (almost) always going to advocate for adding chocolate to recipes! Stir in 1 cup of semisweet or milk chocolate chips into the batter with or instead of the walnuts.
• Play with the spices - Try a blend of cinnamon and ginger as written in the instructions, or go your own way. I love cardamom in cozy baked treats, or if you love a kick of ginger, add a bit more ginger to the batter.
• Other nuts - Add chopped almonds or unsalted pistachio nuts instead of the walnuts.
• Oat flour substitute - Swap sorghum flour by weight for the oat flour, or use a 1:1 gluten-free all-purpose baking flour of choice.
• Make dairy-free - Use melted coconut oil or olive oil instead of the melted butter, and use non-dairy milk in place of the milk.
• Make refined sugar-free - Substitute coconut sugar or maple syrup for the brown sugar.
• Skip the egg - If you wish, omit the egg. The muffins will turn out to be a bit dense, but the binding properties of the bananas will give them a good structure even without the egg.

Serving Options

Gluten free banana muffins are so good! You can eat them plain with a cup of tea (or a delicious homemade latte), or try them with/for:

• Afternoon snack
• Breakfast
• With salted butter
• Add cream cheese
• A spoonful of peanut butter
• Tuck in lunchboxes

Proper Storage

Store oat flour banana muffins in an airtight container on the counter for up to 2 days, or in the fridge for up to 1 week. You can freeze gluten free banana muffins in a freezer-safe, sealable bag for up to 3 months. Defrost the muffins in the fridge before serving.