Oatmeal Banana Muffins

5 from 4 votes

These moist Oatmeal Banana Muffins are packed with delightful flavors and whole grain oats. Made in a bowl with no flour, healthy banana muffins are the perfect breakfast and snack for the whole family.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Clean eating, Gluten-free

Keyword: baking, flourless

Servings: muffins

Ingredients

150 grams (1 ½ cup) oat flour or whole wheat flour, all purpose flour
70 grams (¾ cup) rolled oats
65 grams (⅓ cup) coconut sugar or brown sugar
3 ripe bananas about 300 grams (10 oz.)
2 eggs
45 grams (3 tbsp) nut butter almond butter, cashew butter, peanut butter or sunflower seed butter
45 ml (3 tbsp) vegetable oil I recommend canola oil or melted coconut oil
1 tsp vanilla extract
½ tsp ground cinnamon
⅙ tsp salt
2 tsp baking powder

Metric - US Customary

Instructions

Preheat oven to 180°C (350°F) and prepare a muffin mold with muffin liners.
In a large bowl, mash three ripe bananas with a fork until completely smooth. Stir the eggs, the nut butter and the oil into the banana mixture.
Add in the coconut sugar, the vanilla extract, the cinnamon and the salt. Stir the wet mixture with a whisk or fork for around two minutes, or until all is well combined.
Sift in the oat flour, the rolled oats and the baking powder. Give it a good stir until all is well combined.
Fill ⅔ of each muffin liner with the batter and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins; they are ready when a toothpick inserted into the center comes out clean.
Remove your oatmeal banana muffins from the oven and let cool over a baking rack for about 15 minutes.

Nutrition