Oat Flour Banana Muffins -

5 from 2 votes

Oat Flour Banana Muffins

This recipe for the simplest oat flour banana muffins creates moist and banana-laden muffins that are packed with walnuts and have the tenderest crumb! All you'll need is naturally gluten-free oat flour, melted butter, and a few cozy spices including cinnamon and ginger.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 255kcal

Author: Nicole Spiridakis

Ingredients

1 ¾ cups oat flour , 188 grams
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 ½ cups mashed ripe bananas (about 3 large) , 345 grams
6 tablespoons unsalted butter , melted
⅔ cup light or dark brown sugar
1 large egg , at room temperature
2 tablespoons whole milk
1 cup chopped walnuts , optional

Instructions

Line a 12-count muffin pan with cupcake liners or well grease with oil.
In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon, and ginger. In a large bowl, whisk together melted butter, mashed bananas, brown sugar, egg, and milk. Pour the dry ingredients into the wet ingredients, then stir until until combined. Fold in the walnuts if using.
Divide the batter equally between the muffin tins into liners. Preheat the oven to 350°F and let the batter rest while the oven heats. Then bake the muffins for 30-35 minutes, until a tester comes out clean and the tops are slightly firm. Remove from the oven, cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

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.

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