Banana Oatmeal Muffins

closeup view of a single muffin cut up in the middle

4.50 from 2 votes

Healthy muffins made with oats, gluten-free flour, and bananas. So good, easy to make, and ready in just under 30 minutes.

Prep Time10

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Servings: -8

Author: Rena

Ingredients

3 Ripe banana mashed + plus more (sliced) for topping
1 cup Gluten-free baking flour or oat flour
1/2 cup Rolled oats or quick oats
3 tbsp Honey
1/4 Cup Coconut oil melted
1 large Egg room temp
1 tsp Vanilla extract
1 tsp Baking Soda
1 tsp Baking powder
1/2 tsp Cinnamon
pinch salt

Instructions

Preheat oven to 350 F and prepare a muffin tin with parchment cupcake liners.
In a mixer or large mixing bowl, whisk together the egg, mashed bananas, honey, and vanilla until smooth. Quickly whisk in the melted coconut oil until incorporated.
In a separate bowl, mix all the dry ingredients. Then Pour over the wet ingredients
Mix the wet and dry ingredients until they are well combined.
Distribute batter between 6 large muffin molds (or 9 smaller molds), top with a banana slice and bake for 15-18 minutes or until a toothpick comes out clean.

Notes

Substitutes:

Flour - Use any flour: oat flour, wheat flour, gluten-free or all-purpose
Sweetener - Honey or maple syrup.
Oil- coconut, olive oil, or vegetable oil
Use Ripe bananas

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or enjoy cold. May leave covered on the counter for up to 2 days.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition