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+ servings
closeup view of a single muffin cut up in the middle

Banana Oatmeal Muffins

Healthy muffins made with oats, gluten-free flour, and bananas. So good, easy to make, and ready in just under 30 minutes.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
18 minutes
Total Time 28 minutes
Servings 6 -8
Calories 270kcal
Author Rena


  • 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


  • 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.


  • 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
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.


Calories: 270kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 196mg | Potassium: 331mg | Fiber: 4g | Sugar: 17g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg