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Gluten Free Banana Oat Muffins (V+GF): a 1-bowl oat flour banana muffins recipe for moist ‘n lightly sweet Vegan Oat Muffins bursting with banana flavor! My favorite vegan oatmeal muffins with banana. 🙂
Before there were Gluten Free Banana Oat Muffins, there were store-bought muffins. And plenty of ‘em. For years, I’ve nursed a strong and unwavering love for… grocery store bakeries. You heard me, grocery store bakeries.
Anyone else agree? (Pause)
Hmm… is that crickets I hear? Either that or my eccentric heater is huffing and snapping again. Well, then!
Gluten Free Banana Oat Muffins: The Preamble
Why would a self-proclaimed baker such as myself just love grocery store bakeries? I’ll tell ya: the thing about grocery store bakeries is that they’re pretty much just other people’s kitchens… but on a much larger scale. Ya know? And being the nosy, ever hungry and baked good lovin’ gal that I am, I can’t help but check out other people’s kitchens.
Grocery store bakeries, unlike regular people’s kitchens, also get to make like a hundred different items everyday. Duuude, how cool is that? So what happens when they have to make that much stuff? Will it be good? Will it be gross? Will it be both?
My mind boggles at the possibilities.
So every time I plan my entire weekend around going to casually stroll by a grocery store, I go straight for my favorite section: the bakery. Oh, the sweets that abound there! Lemon poppy seed muffins, oat flour banana muffins (yeah, right), vegan oat muffins (no way), and vegan oatmeal muffins (I wish), cakes shaped like cookies, cupcakes shaped into a cake, a cake shaped into a cupcake (hmm, I’m sensing a theme here).
I feel like a kid in a candy store there… but with less candy and more baked goods shaped like other baked goods. And don’t forget the big bowls of banana pudding.
One of the cases that I always have to check out is the muffin case. (And of course, the doughnut case, the cookies case, and all of the other cases… #SweetToothProblems). Imagine all of the goodness in this case: double chocolate muffins, blueberry muffins, pistachio (!!) muffins, more chocolate chip muffins, paleo chocolate muffins, and… drumroll please: banana muffins.
You would think after I revealed my embarrassing former dislike of Oatmeal Cookies aka the Trick Cookies, I would have just about run as far and as fast as I could from banana muffins. But, to be honest (as if I’ve been lying the whole time up til now), my mom loves banana muffins.
Vegan Oat Muffins with Banana!
So I’ve assigned myself to the very “difficult” research of eating my way through many, many grocery stores, in an attempt to find the most delicious banana muffins for her. Preferably vegan banana oat muffins, for the health factor, of course.
After years of doing this, and now with both of us being at ages where we’re not quite the spring chickens we used to be, it has come to my attention that… well, we gotta eat better (yep, big astounding epiphany here)! No more grocery store bakeries (except on rare occasions); and way more homemade goodies.
I’ve busied myself with less walks to said bakeries and more baker cardio in my own kitchen. After a bit of this and a bit of that, I am proud to present to you… my Gluten Free Banana Oat Muffins, aka Mom’s Favorite Oat Flour Banana Muffins. Or, She’s Too Busy Eating And Can’t Hear You Muffins. Or, Banana Oat Muffins That Are Actually Muffins, Not A Cake Shaped Into A Muffin.
These vegan oat muffins are the kind of breakfast delight that’ll stop you, your mom and all the neighborhood folk from ever having to peruse the grocery store bakery cases ever again. Okay, I exaggerate. But these oat flour banana muffins give you that guilt-free, comforting, and delicious banana muffin decadence you’ve been craving. And just in case you feel more like loaf-shaped banana goodness, try this amazing gluten free banana bread from my sweet friend Sharon at What the Fork!
>>related: Healthy Banana Recipes for Ripe Bananas!
TL;DR: Vegan Oat Flour Banana Muffins
These Gluten Free Banana Oat Muffins are:
- easy to make, in one bowl
- incredibly rich and moist, and lightly sweet
- made with simple ingredients
- gluten free and vegan
- packed full of banana flavor
- perfect on-the-go
- warm, comforting and hearty
- full of whole grains: oat flour and rolled oats
- basically, my favorite vegan oat muffins with banana!
And, of course…
- something you can feel good about making for your mama
- way better than grocery store bakery stuff
Best Tools for Gluten Free Banana Oat Muffins
Where to Buy Ingredients:
- Gluten Free Rolled Oats
- Coconut Sugar
- Gluten Free Oat Flour (or try homemade oat flour)
- Pure Vanilla Extract
- Coconut Oil | Pure Maple Syrup | Ground Flaxseed
Recommended Tools:
- Trigger Ice Cream Scoop – For Muffins
- Pastry Cutter
- Muffin Pans | Parchment Muffin Liners
- Glass Mixing Bowls
- My Favorite Kitchen Timer
- Convenient Muffin Carrier
>>RELATED: 25+ Absolute BEST Vegan Muffins // Healthy Banana Chocolate Chocolate Chip Muffins // Best Ever Healthy Chocolate Chip Muffins
If you’re a sucker for breakfast foods like my mom and I, or you just love a good vegan oatmeal muffin (that actually looks like a muffin), these Gluten Free Banana Oat Muffins have got your name all over it. Well, it actually has oats and coconut sugar all over it. But I could arrange the oats to spell out your name…
Some awesome ways to enjoy these (oat flour) banana oat muffins are:
- warmed up with a drizzle of maple syrup on top
- cut in half with a scoop of almond butter in between
- as a double banana bliss bowl: warmed up with banana soft serve on top
You’re drooling now, am I right?? Make these Gluten Free Banana Oat Muffins today and hug me tomorrow. 😉
Sending you all my love and maybe even a dove, xo Demeter 
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Did you make these gluten free banana oat muffins? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 
More Gluten Free Muffins & Banana Recipes
- 1 Batter for Countless Vegan Gluten Free Muffins
- Secretly Healthy Banana Muffins Recipe
- Healthy Moist Vegan Zucchini Muffins w/ Chocolate Chips
- Gluten Free Banana Muffins
- Vegan Gluten Free Banana Bread Coffee Cake Recipe
- Healthy Banana Blueberry Muffins Recipe
- Moist Banana Chocolate Chip Muffins
- Healthy Pumpkin Oatmeal Muffins
- Vegan Gluten Free Banana Bread (GF)
- Banana Protein Shake – 4 ingredients!
- and Best Moist Chocolate Chip Banana Bread Recipe, just for fun!
Gluten Free Banana Oat Muffins (Vegan, GF)
Equipment
- Muffin Holder
Ingredients
Wet Ingredients
- 1 cup + 2 tablespoons bananas, mashed
(about 2-3 bananas)
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- 2 flax eggs, 2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins
- ½ cup unsweetened non-dairy milk, room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ¾ cups gluten free oat flour, if using homemade oat flour make sure it’s very finely ground (not coarse)*
- 1 ¼ cups gluten free rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Toppings
- 2 tablespoons gluten free rolled oats, optional
- 1-2 teaspoons coconut sugar, optional
Instructions
- Preheat the oven to 325°F degrees. Line a 12-muffin pan with muffin liners. Set aside.
- Peel bananas and add to a large mixing bowl. Using a pastry cutter or fork, mash bananas until smooth. Measure 1 cup + 2 tablespoons mashed banana—this is the amount you will use. Remove excess banana.
- Add the coconut oil, maple syrup, sugar, flax eggs, milk and vanilla. Whisk until well incorporated.
- Add oat flour, oats, baking powder, baking soda, and cinnamon. Whisk together until just incorporated, making sure no flour patches remain.
- Using a large scoop, scoop and drop batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. I use this ice cream scoop for easy scooping. Optionally, sprinkle the tops of muffins with rolled oats and sugar.
- Bake for 22-30 minutes. On the lower end for smaller muffins, on the higher end for large muffins. Mine took 29 minutes for 10 larger muffins.
- Allow to cool on a cooling rack for about 1 hour. Lift on and enjoy!
Notes
- *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy muffins.
- Where to Buy Ingredients: Gluten Free Rolled Oats | Coconut Sugar | Gluten Free Oat Flour (or try homemade oat flour) | Pure Vanilla Extract | Coconut Oil | Pure Maple Syrup | Ground Flaxseed
- Storage Notes: Store in an airtight container for up to 1 week.
- Recommended Tools: Trigger Ice Cream Scoop – For Muffins | Pastry Cutter | Muffin Pans | Parchment Muffin Liners | Glass Mixing Bowls | My Favorite Kitchen Timer | Convenient Muffin Carrier
- Nutrition Information: is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, made without optional ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am in love with the recipe. These muffins look so beautiful and delicious. Wish I could grab one!
Thanks so much Kushi. 🙂 Sending a big, virtual muffin over to ya. 😉
I’m embarrassed to admit I have a love for grocery store bakeries, too! Everything is gorgeous, moist and delicious, but in the end I’d still prefer to make my own treats 😉 Your muffins are beautiful and easily rival any treat I could go grab at the store!
Hehe. Then we can be embarrassed together. Yay!! lol. But yeah, at the end of the day, homemade just seems more special. Maybe bc you had to work for it? 🙂 Thanks Megan! xo
OK, totally used to hit up my local grocery store bakery all the time. Couldn’t help it – they gave me the best tasting cranberry orange muffin I’ve ever had! So girl, you’re not alone!! That aside, I totally am in love with how beautiful these muffins look. They are a must make in the near future!
Right? Okay, so we’ve got a good group of grocery store bakery fanatics going here. We should start a team or something. Hehe. Thank you so much Jessica! Let me know how you like them if you try. Hugs!
I don’t bake with oat flour and rolled oats enough! Now that I’ve seen your muffins I want to change that! In the meantime, you can send us a dozen, please 😉 !! They look beautiful and yummy and anything I would like in my breakfast, close to a cappuccino. I like the small, family run grocery stores you still find in Italy, not as much the huge ones you find in Canada. And we love Farmer’s Markets everywhere!!
Oh, it’s kinda cool, once you get the hang of it. Oat flour can be a bit tricky, but I love all of its many benefits. 🙂 Sending you a big, virtual dozen! 😉 These would be wonderful with a cappuccino. Thanks Nicoletta!
That smell is addictive, I used to always get stuff from grocery store bakeries! These muffins look beautiful and delicious!
Agreed! Thanks Mira. 🙂
Sooooo here’s my confession…I hate bananas (like, fiery passion kind of hatred) BUT I actually love banana bread, and I think that love will include these banana muffins! I’m not sure what it is, but add a few ingredients to the banana and I’m good. Guess it’s more of a love-hate relationship!
So interesting! Yeah, it seems like people end up on two side of the fence: they either hate it or love it. Funny how that is. Yes!! Thank goodness you still love banana bread–it’s so warm, comforting and yummy. 🙂
These look delicious! I can’t wait to try them. Do you think it would work to replace the oat flour with whole wheat flour? I love my gluten, and I don’t have any oat flour on hand.
PS I, too, plan my weekends around grocery excursions. It’s like a constant treasure hunt to see what’s new. I’d be happy going every day if I had the time!
Hi Christina. Thanks! 🙂 Hmm… as for replacing the oat flour with whole wheat flour: I’m not sure. I’ve never tried it before. Oat flour tends to be a bit drier than whole wheat flour, so you might end up with overly moist muffins. If you have rolled (old-fashioned) oats at home, you can actually just make your own oat flour. All you do is put the oats in a blender and blend until you get a slightly grainy flour. Then scoop out the amount required in the recipe. Other than that, I’m not sure. Sorry! If you end up trying it, let me know how it pans out. (Baker joke for ya).
Grocery store love: Yup! That’s exactly what I’m talking about. Hehe. It’s like Sephora for food lovers. lol. Thanks for stopping by Christina. 🙂
Thanks for your advice! I have made oat flour in my food processor before, but I’ve found the resulting baked goods to be a harder sell than their wheaty counterparts. Perhaps I will try 1 cup of oat flour and a scant cup of whole wheat flour.
Keep the baker puns coming 🙂 I look forward to exploring your site!
My pleasure, Christina. 🙂 Oh, I’ve totally been there! You get super dry, gummy baked goods that could compete with a tire!
But don’t worry, this recipe was made specifically around oat flour’s, let’s call it… “difficulties.” Lol. So I made sure to include plenty of liquids to balance it all out. 🙂 Plus, the oat flour has a much milder flavor than whole wheat.
If you do end up going with the oat flour/whole wheat combo, I’d be super curious to see how it turns out.
Doughn’t forget to let me know. 😉 I’m looking forward to having you here!
My confession is worst than your store bought bakery….I love Costco muffins, cookies and cakes! I mean I make my own and love them as well but those Costco giant muffins are like crack!!! These look really delicious as well, do you think I could use two normal eggs instead?
Oh, hehe. We can all be ashamed together. 😉 And YES!! So much yes to those Costco muffins. Kate, I actually thought about including some fairly embarrassing confessions about those legendary muffins in my post. I think it’s safe to say that a good majority of us have taken the bulk-size suggestions a bit too seriously. Haha.
As for replacing the flax eggs with normal eggs: yep! I haven’t tried it myself, but I’ve had a lot of luck in the past doing the opposite (replacing normal eggs with flax eggs). Hope this helps. Let me know how it turns out. Thanks for stopping by Kate! 🙂
I loved grocery store-bought muffins, and would indulge in them whenever I did my groceries! But since I’ve been baking up my own muffins, the grocery ones have nothing on them 😉 These GF banana oat muffins look so much better than store-bought, and I bet they taste amazing!
Yep! Are you kidding me? Your very own, homemade baking vs. grocery store bakering: yeah, it’s clear that you’re the winner! 🙂 Thanks so much Marsha! 🙂
I hate the grocery store unless there’s nobody there, then I love it! I especially love The Fresh Market because it’s always empty and such a lovely shopping experience. Unfortunately it’s too expensive to buy all my stuff there so I have to risk my life going to places like Trader Joe’s and hope that I get out alive.
Okay, I’ll be honest too, there’s one grocery store bakery that I’ve loved since I was a child and that’s Publix. I love their breads and cookies and cakes and fruit turnovers and sub sandwiches. Okay, sub sandwiches are really a bakery item but it is made with bakery bread, so there’s that. Now that I live in the NE, I don’t buy anything from the grocery store bakeries because there are insane in the membrane bakeries all over the place. I go into Boston to all the old school Italian bakeries and eat my weight in rainbow cookies and florentine cookies. I’m going to try your muffin recipe because I’m trying to be all healthy eating over here, although I will pour maple syrup all over the top of them like you suggested. Oh wait, did you say drizzle? I think you meant pour…;)
Omigosh, then it’s like your very own private tour of the store. Cool! Hehe. TJ’s: Haha. Especially when you go near dinnertime: yikes! It’s insanely busy.
Publix: Oh cool! I don’t think I’ve ever been to one. Hey, if you say the sando is a bakery item, then I’m with ya, Karrie. 😉
Boston: Girl, the North End is crazy!! You have to climb over people to get a cannoli. But yeah, their stuff is so ridiculously yummy.
Try them! They totally don’t taste super healthy. 🙂 Hey, you gotta do whatcha gotta do. Haha. Try warming one up and maybe adding a scoop of ice cream?? Or, I like to slice one in half, put a couple chocolate chips on top and then warm it. YUM!
Thanks so much for stopping by Karrie! Looking forward to hearing more of your foodie confessions next week. 😉