These vegan and gluten free banana oatmeal muffins are perfect for a healthy breakfast or snack. Enjoy this flavorful muffin with a hot cup of coffee or tea.
Does anyone else have trouble with an overabundance of brown bananas from time to time?
We buy bananas, and then suddenly they’re too ripe, and so I’m sticking them in the freezer to save them. And that means that we’ll be eating banana bread or muffins sometime soon!
My boys love banana muffins. We love banana chocolate chip muffins, gluten free banana blueberry muffins, and these banana oatmeal muffins.
These banana oatmeal muffins are so easy to make, and just perfect for a quick breakfast or after school snack. I ground up some gluten free oats in the food processor to make oat flour to add some extra fiber to these muffins. If you happen to have oat flour on hand, you could use that instead.
Is oat flour gluten free?
Oat flour made from certified gluten free oats is gluten free. The issue is that oats are often grown and processed in areas with wheat and other gluten containing grains. Pure oats are a gluten free grain. Make sure you only buy oats or oat flour that says it is “certified gluten free.”
Should I use brown bananas to make muffins?
These banana oatmeal muffins are best when the bananas are very ripe – they will have more flavor than if you use somewhat ripe bananas. Look for your bananas to have brown spots on the peel. You can also use brown bananas that have been frozen – these will be very sweet.
How to make banana oatmeal muffins:
- Mash the ripe bananas with a fork. Add the sugar and stir well.
- Add the other ingredients and stir well.
- Place in a muffin pan and bake at 350 degrees for about 20 minutes.
- Let cool in the pan for a few minutes before removing.
Enjoy these banana oatmeal muffins with:
- a cup of tea or coffee
- this whipped strawberry butter
- vegan buttery spread and a drizzle of honey
Disclosure: This post contains affiliate links.
Recipe
Banana Oatmeal Muffins (Vegan and Gluten Free).
Ingredients
- 1 ¾ cups gluten free flour blend or regular flour if you don’t need to be gluten free
- ½ cups certified gluten free oats
- 1 teaspoon baking soda
- â…› teaspoon salt
- ½ cup organic canola oil or coconut oil, or vegan buttery spread
- â…” cup organic cane sugar
- ¼ cup coconut sugar
- 2 Tablespoons golden ground flax seed meal
- 2 very ripe bananas mashed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees. Line a muffin tin with paper liners.
- Place the gluten free oats in a food processor and process on high speed to grind into a somewhat fine flour.
- Place the bananas in a large bowl and mash with a fork. Add the ground flax seed, oil, and vanilla and stir. Add the sugars and stir again.
- Add the gluten free flour, ground oats, baking soda, and salt, and stir well. Spoon into the muffin pan, filling each liner â…” full. Sprinkle some gluten free oats on top if desired.
- Bake at 325 degrees for 20-23 minutes.
- Let the muffins cool in the pan for a few minutes before removing.
Notes
Nutrition
This post was originally published in September 2015. It has been updated with new photos.
Follow along:
Thomas abenedict
Hi!
The cooking temperature is 325 in this recipe and should be 350.
Leigh Anne
I’m not one to leave reviews either, but these muffins are awesome! they are my go to! Thank you :)
Kelly Roenicke
Thank you for letting me know you enjoyed these!
Leigh Anne
I’m not one to leave reviews either, but these muffins are awesome! they are my go to! Thank you :)
Perfect if you have any food allergies!
Tia
OH MY FREGGLEROCKING GOODNESS ! I HAVE NEVER LEFT A REVIEW ON A RECIPE BEFORE – EVEN ONES I USE ALL THE TIME
But this my friends is fricking gold best damn muffin I’ve ever had in my life
I tripled my recipe- everything as normal just used brown sugar in replacement for coconut, didnt grind up the oatmeal.
The batch was a little tough so I added 1/4 cup of oat milk and 3tbsp of vegan butter cooked for 40mins and HOLY HANNA MONTANA FRIENDS ILL NEVER MAKE ANOTHER RECIPE FOR BANANA BREAD AGAIN THIS IS IT END GAME !
NC
Love these! Made them as “breakfast muffins” for camping, and we’re snacking on some fresh from the oven. I tossed about 1/2 cup of fresh blueberries in there and left out the coconut sugar–for our tastes, they’re sweet enough without, especially if your bananas are ripe.
Thanks!
NC
Oh, I also halved the oil (coconut) and replaced it with almond butter for a bit more protein. Delish!
Melanie
I would love to make these but cannot eat flax seeds or eggs amongst many allergies do I need to use them or is there a substitute (cannot eat chia seeds either)
Kelly Roenicke
You can use 3 Tablespoons of applesauce instead!
Denise
I found the batter to be very thick not at all like the picture. But the muffins did rise and with an extra five minutes they were cooked all the way through. I liked the flavor but will try them without the extra 1/4 cup of sugar next time. This is a keeper.
Katie
Delicious recipe!
Macy
Yum! But is there any substitution for the coconut sugar? I have none.
Kelly
Sure, any sugar will do!
Sarah@Whole and Heavenly Oven
Banana muffins are my absolute favorite! LOVE how loaded with texture and healthy goodness these beauties are! So want one (or 5) right now with my coffee!
Kelly
Thanks, Sarah!
Gayle @ Pumpkin 'N Spice
These muffins look fantastic, Kelly! I love that you combined bananas and oatmeal. What a perfect breakfast or snack!
Kelly
Thank you!
Alex
These muffins look amazing! Just wondering though, could I use eggs instead of flax seed? How would I do the substitution?
Thanks!
Kelly
Yes, go ahead and use 2 eggs!
Strength and Sunshine
Bahahaha! I buy grapes every week and I’m not stopping ;) I even bought BLACK grapes this week! Getting more dangerous!
whiskandshout
Bugs in my fruit?! NO thanks! Love these muffins- vegan and gluten free is the best :)
Natalie @ Tastes Lovely
Black widow spider in a bag of grapes?! I would die! Now I am going to be on the extra lookout when I buy grapes. This muffins look delicious! Wish I had these for breakfast today instead of cold cereal.
Kelly
Thanks, Natalie! I know, that spider thing is freaky! Yuck.