Inspired by my favorite Healthy Banana Bread, this banana muffin recipe has the perfect amount of banana flavor. Serve one with a glass of almond milk, for the perfect after-school snack or an easy breakfast on the go. Need a vegan recipe? Be sure to check out my Vegan Pumpkin Muffins, which are also made with oat flour. You can swap the pumpkin puree for mashed bananas, instead!
Ingredients You’ll Need
Be sure to use bananas with lots of brown spots on their skin, for the best results. The riper the bananas are, the sweeter the muffins will turn out. If you only have frozen bananas on hand, you can use those, too! Just make sure to thaw the bananas first, and include the liquid that releases from them as they thaw. While oats are naturally gluten-free, make sure you use certified gluten-free oat flour to avoid any cross-contamination during processing. Using olive oil keeps these muffins more tender than if you were to use coconut oil or butter, but you can’t taste it at all. Feel free to use any other vegetable oil you like. If you’re not a fan of cinnamon, swap it for a teaspoon of vanilla extract instead. I like to sprinkle chopped walnuts on top for added crunch and nutrients, but you can add any other toppings you love.
How to Make Healthy Banana Muffins
- Mix. Peel the ripe bananas and add them to a large bowl. Mash the bananas with a fork until they are relatively smooth, then add in the oat flour, coconut sugar, eggs, olive oil, baking powder, cinnamon, and salt. Stir well, until the batter looks relatively uniform. (Since this recipe is gluten-free, there’s no need to mix dry ingredients and wet ingredients separately. You can’t over-work it!)
- Bake. Preheat the oven to 350ºF and prepare a muffin tin by lining it with paper liners (or silicone liners), for easy removal later. Divide the batter between the muffin cups. Sprinkle on any extra toppings you like, such as chocolate chips or chopped nuts, like pecans or walnuts. Add-ins are optional. You can also fold these into the batter for crunch throughout the muffin. Bake until the muffins rise in the center, about 22 to 24 minutes. You can also test the middles with a toothpick, to make sure it comes out clean.
- Enjoy! Let the muffins cool in the muffin pan for at least 10 minutes, then transfer to a wire rack to finish cooling. Enjoy one slightly warm with a pat of butter on top, or try spreading it with some peanut butter, for a snack with extra protein. Leftovers can be stored in an airtight container in the fridge for up to 1 week. You can also freeze muffins! Store them in the freezer for up to 3 months, tightly sealed. Let them come to room temperature for the best flavor before serving again. Looking for more healthy muffin recipes? Try Flourless Chocolate Zucchini Muffins, Almond Flour Muffins, Banana Oatmeal Muffins, Spinach Muffins (made in a blender!), or Apple Spice Paleo Muffins for more ideas. If you try this healthy banana muffin recipe, please leave a comment and star rating below letting me know how you like them!
