Banana Bread Muffins
Soft, golden, and naturally gluten free — these banana bread muffins are made with oat flour and ripe bananas in one bowl. Ready in 32 minutes, kid-approved, and perfect for meal prep.
Equipment
- 12 cup muffin tin
- Large mixing bowl
- Whisk
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
WET INGREDIENTS
- 1 cup 240ml / ~240g ripe banana, mashed (about 2 large very ripe bananas)
- 3 large eggs
- ¼ cup 60ml / 55g olive oil or neutral vegetable oil
- ½ cup 100g coconut sugar (or regular cane sugar)
DRY INGREDIENTS
- 1¼ cups 125g oat flour (certified gluten free if needed)
- 2 tsp ground cinnamon
- 2 tsp baking powder
- ½ tsp fine sea salt
MIX-INS & TOPPINGS (optional)
- ⅓ cup 60g chocolate chips or chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mash the ripe bananas in a large bowl until smooth.
- Add the oat flour, eggs, coconut sugar, olive oil, cinnamon, baking powder, and salt.
- Whisk until a smooth, thick batter forms. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle the chocolate chips or chopped walnuts on top, if using.
- Bake for 20–22 minutes, or until the tops are golden and the centers are set.
- Let the muffins cool in the pan for at least 20 minutes before serving.
Notes
Note 1 — Storage: Counter 2 days / Fridge up to 7 days / Freezer up to 3 months. Reheat 15-20 seconds in the microwave.
Note 2 — Substitutions: Olive oil can be replaced with melted coconut oil or any neutral oil. Coconut sugar can be swapped for brown sugar or cane sugar in equal amounts. For vegan muffins, replace each egg with 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 min).
Note 3 — Oat flour tip: Blend 1¼ cups rolled oats in a food processor for 30 seconds to make homemade oat flour. Works perfectly in this recipe.