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Gluten Free Banana Oat Muffins (V+GF): an easy recipe for warm, moist and lightly sweet Banana Oat Muffins made simple ingredients. BEAMINGBAKER.COM #Vegan #GlutenFree

Gluten Free Banana Oat Muffins (Vegan, GF)

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5 from 38 reviews


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.



Wet Ingredients

Dry Ingredients



  1. Preheat the oven to 325°F degrees. Line a 12-muffin pan with muffin liners. Set aside.
  2. 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.
  3. Add the coconut oil, maple syrup, sugar, flax eggs, milk and vanilla. Whisk until well incorporated.
  4. Add oat flour, oats, baking powder, baking soda, and cinnamon. Whisk together until just incorporated, making sure no flour patches remain.
  5. 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.
  6. 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.
  7. Allow to cool on a cooling rack for about 1 hour. Lift on and enjoy!

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  • Prep Time: 25 mins
  • Cook Time: 22 mins
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 192
  • Sugar: 11g
  • Sodium: 13mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg