Fluffy Banana Oatmeal Muffins Recipe

These Banana Oatmeal Muffins are made with wholesome ingredients like oat flour (easy to make at home), ripe bananas, coconut oil and Greek yogurt. They come out moist, tender and nutrient-rich—an excellent option for breakfast, snack or meal prep.

Bananas and oats are a classic pairing—I often use them in pancakes and overnight oats. These muffins are another way to enjoy that comforting combination. They travel well, freeze nicely, and make an easy grab-and-go breakfast. They’re toddler-approved in my house, which earns them extra points!

Why we love oat flour muffins

• Nutrient dense: Each muffin provides protein and fiber from oats and Greek yogurt.
• Super fluffy: These healthy muffins stay light and tender rather than dense.
• Gluten-free option: Use certified gluten-free oats to make this recipe gluten-free.

How to Make Oat Flour

Making oat flour at home is quick and useful when you don’t keep many different flours on hand:

1. Place old-fashioned (rolled) oats or quick oats in a high-speed blender or food processor.
2. Blend until the texture is fine and powdery.

Note: Avoid steel-cut oats for this purpose—they are too dense to blend into a fine flour. If you prefer, store-bought oat flour works perfectly as well.

Delicious Topping Ideas

For the photos, each muffin was topped with a thin slice of banana and a sprinkle of oats before baking—simple and attractive. Another favorite is a streusel topping for extra texture and sweetness.

Streusel topping:

• ½ cup oat flour
• 1.5 tablespoons brown sugar
• 1.5 tablespoons coconut oil

To make the streusel, combine the oat flour, brown sugar and coconut oil with your fingers or a fork until the mixture resembles wet sand. Sprinkle evenly over the muffin batter before baking.

Storage and Shelf Life

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

Freezing: Place muffins in a freezer bag and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave or oven.

More Healthy Muffin Ideas with Oats

• Morning Glory Muffins
• Apple Cinnamon Muffins
• Peach Muffins
• Blueberry Oatmeal Muffins

Banana Oat Flour Muffins Recipe

These banana oatmeal muffins are super fluffy and easy to make. They’re perfect for a quick breakfast or a portable snack.

Ingredients (makes 12)

Dry Ingredients

• 2 cups oat flour
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

Wet Ingredients

• ½ cup light brown sugar, packed
• ¼ cup coconut oil
• 2 teaspoons vanilla extract
• 3 medium ripe bananas, mashed (about 1 cup)
• 2 large eggs
• ½ cup plain 5% Greek yogurt

Optional Streusel Topping

• ½ cup oat flour
• 1.5 tablespoons brown sugar
• 1.5 tablespoons coconut oil

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together the oat flour, baking soda, baking powder and salt. Set aside.
3. In a large bowl, cream the brown sugar and coconut oil until light and fluffy. Add the vanilla, mashed bananas, eggs and Greek yogurt and mix on low until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Spoon about ¼ cup of batter into each muffin well. If using, sprinkle streusel or a thin banana slice and a few oats on top.
6. Bake at 350°F for 15–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.

Tips & Notes

• You can make your own oat flour by blending rolled oats in a high-speed blender or food processor until fine.
• Store-bought oat flour works fine if you prefer not to blend your own.
• The streusel should have a wet-sand consistency—use your fingers or a fork to combine it before sprinkling on the batter.
• For a gluten-free version, be sure to use certified gluten-free oats.

Nutrition (per muffin, approximate)

• Calories: 198 kcal
• Carbohydrates: 30 g
• Protein: 5 g
• Fat: 7 g
• Fiber: 2 g
• Sugar: 13 g

Nutrition information is automatically calculated and should be used as an approximation.