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It’s that time of year again when I get the urge to bake every weekend. With the mornings getting cooler, it’s perfect to enjoy a healthy muffin like this Banana Oat Muffin alongside a big cup of tea or a matcha latte.
This muffin recipe is hearty and filling, making it ideal for breakfast. Plus, it’s packed with wholesome ingredients that you probably already have in your kitchen. If you don’t, I highly recommend stocking up! That way, you can explore all my delicious recipes and make the most of those healthy ingredients in your pantry.
My favorite way to enjoy these muffins is with a green smoothie or by spreading them with almond butter and a bit of raw honey.
Here’s the recipe! You can watch how it’s made on Instagram.
Makes 12 large muffins.
Please note: if you change any ingredients like the type or amount of flour or liquids, the recipe may not turn out as expected.
Some of you might be wondering if these muffins can be made without the two eggs. While I haven’t tried it myself, I think they’d hold up just fine thanks to the bananas and the density of the oat flour. However, if you leave out the eggs, you’ll need to add some liquid—I’d suggest about 1/3 cup of water or non-dairy milk.
Feel free to toss in 1/3 cup of chocolate chips if you like. My husband and daughter love chocolate chips, so I’ve added them when making these muffins.
Did you know you can also make this into a loaf? Just double the baking time, and it’s a bit easier since you don’t have to scoop the batter into muffin cups. By the way, don’t be surprised to find some chocolate chips in the loaf—sometimes, I just have to add them!
I hope you enjoy this muffin recipe as much as we do!
P.S. Looking for more nut-free, gluten-free recipes? Check out these Strawberry Chocolate Chip Cookies!
These look fantastic. I’ll definitely make them. Do you have the recipe in metric measurements?
Sounds delicious! Can I substitute the brown rice flour with something else? That’s the only flour I don’t have.
You could try using more oat flour, but since I haven’t tried that myself, I can’t guarantee you’ll need to adjust any other ingredients.
Sorry, I don’t have a metric version.
Would almond flour work instead of oat flour?
It’s not typically a direct 1:1 swap, but you can certainly experiment and adjust the batter until you achieve a texture you like.
