These healthy oat flour banana muffins are tall, fluffy, and naturally sweetened with maple syrup. They bake up soft, with golden domed tops and a light, crunchy sugar finish. Perfect for quick breakfasts, lunchboxes, or a cozy snack when you want something sweet and wholesome.
Banana muffins are one of those recipes I keep coming back to because they’re easy, cozy, and perfect with a cup of tea in the afternoon. If I’ve got a couple ripe bananas sitting on the counter, this is what I make.
These oat flour banana muffins are fluffy and feel bakery-style without being overly sweet. If you bake with oat flour often, you’ll also love my go-to base recipe: Fluffy Oat Flour Muffins (Easy, Healthy & Customizable).
Now let me tell you why you'll love these muffins!
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Why You'll Love These Oat Flour Banana Muffins
- Tall, fluffy, bakery-style tops (without any fancy steps)
- Naturally sweetened with maple syrup
- Made with simple pantry ingredients
- Quick to make and perfect for meal prep
- Kid-friendly, freezer-friendly, and snack-worthy any time of day
- That crunchy sugar topping makes them feel extra special
Key Ingredients + Substitutions
- Oat flour: Finely ground oat flour works best for a light, bakery-style texture. For best results, scoop and level (don’t pack it).
- Cornstarch: A little cornstarch helps lighten the texture and makes the muffins feel softer and more bakery-style. If you don’t have cornstarch, you can swap in arrowroot starch 1:1, or use 1 ½ tablespoons tapioca starch for every 1 tablespoon of cornstarch.
- Mashed ripe bananas: The riper, the sweeter. Measure after mashing for consistent results. I use about 1 cup and 2 tablespoons of mashed banana, which keeps the muffins fluffy (not gummy).
- Maple syrup: Naturally sweetens and adds moisture. You can swap in any liquid sweetener you like, including sugar-free options.
- Eggs: Help the muffins rise and stay light. I haven’t tested an egg-free version yet, but flax eggs may work (expect a slightly denser texture).
- Olive oil: Keeps the muffins moist and bakery-style. Any neutral liquid oil works too, like avocado oil or canola oil.
- Crunchy sugar topping (optional): A tiny sprinkle of coarse sugar gives the tops that bakery-style crunch without making the muffins overly sweet.
Step-by-Step Photos (So You Know You’re On Track)
Oat flour batter can look a little different than regular muffin batter, so here’s a quick visual check before you bake:
How to Make Them Tall + Fluffy (Quick Tips)
- Use ripe bananas (but measure them). Super ripe bananas give the best flavor, but too much banana can make oat flour muffins gummy. Measure after mashing for the most consistent results.
- Use fresh baking powder + baking soda. These muffins rise best when your leaveners are still strong. Baking powder and baking soda can lose potency after they’ve been opened for a while (even if the expiration date looks fine), so if yours has been sitting in the pantry for months, it may be time to replace it. I usually replace my baking powder and baking soda about every 6 months for the best rise.
- Fill the liners almost to the top. For bakery-style domes, fill the muffin cups about ¾ full (almost to the top). This is the easiest way to get tall muffins.
- Bake in the upper third of the oven. Placing the muffin pan slightly above the center helps the tops rise higher and brown more evenly.
Oat Flour Banana Muffins FAQ
Yes! You can make oat flour at home by blending rolled oats in a high-speed blender or food processor until finely ground. For the best texture, blend until it looks like a soft, powdery flour (not gritty). For step-by-step instructions and tips, check out my full guide here: Ultimate guide to baking with oat flour.
Yes. If your bananas are still a little yellow, you can ripen them quickly in the oven. Place unpeeled bananas on a baking sheet and bake at 300ºF for 15-20 minutes, or until the skins turn dark and the inside is soft and sweet. Let them cool, then mash and measure for the recipe.
Yes! Let the muffins cool completely, then store them in a freezer-safe bag or container. Freeze for up to 2–3 months. To reheat, microwave a muffin for 20–30 seconds, or let it thaw at room temperature for about an hour.
More Oat Flour Muffin Recipes to Try
If you’re on an oat flour muffin kick (same), here are a few more favorites to bake next:
Fluffy Oat Flour Muffins (Easy, Healthy & Customizable)
Oat Flour Blueberry Muffins (Bakery-Style with Crumb Topping)
Oat Flour Muffins with Cranberry and White Chocolate (Healthier Recipe)
Chocolate Banana Protein Muffins
Healthy Peach Muffins with Oat Flour
Thanks so much for baking with me! If you make these oat flour banana muffins, leave a star rating and let me know how they turned out in the comments.
— Crystal
📖 Recipe
Healthy Oat Flour Banana Muffins (Tall, Fluffy + Crunchy Sugar Tops)
Ingredients
- 2 and ⅓ cups oat flour*
- ⅓ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon optional
- ½ teapoon salt
- 1 cup plus 2 tablespoons mashed banana (about 2 large or 3 small bananas)
- 2 large eggs
- ⅔ cup maple syrup* (or liquid sweetener of choice)
- ¼ cup olive oil* (or any neutral liquid oil)
- ½ tablespoon vanilla extract
- 1 and ½ tablespoons course sugar for topping optional
Instructions
- Preheat the oven to 375ºF and position the oven rack in the upper third of the oven — not all the way at the top, but higher than the center. Baking the muffins in the upper area helps them rise better and brown evenly on top. Line a standard 12-cup muffin tin with paper liners and spray the liners with non-stick spray.
- In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- In a separate bowl, whisk the mashed banana, eggs, maple syrup, olive oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula just until combined. Let the batter rest for 4–5 minutes, then give it one more quick stir.
- Divide the batter evenly between 11–12 muffin cups, filling each liner about ¾ full (almost to the top) for tall muffins. If using the crunchy sugar topping, sprinkle a small pinch of turbinado or course white sugar over each muffin right before baking.
- Bake for 15–17 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the best texture and taste, let them cool at least 30 minutes before enjoying.
- If you loved these muffins, leave a quick review and star rating below. It helps other readers find the recipe (and it makes my day!).
Notes
- The exact yield depends on the size and ripeness of your bananas. This recipe usually makes 11–12 muffins.
- Oat flour- Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an air-tight container for up to three months. For more tips on baking with oat flour, see my oat flour guide.
- Maple syrup- You can use any liquid sweetener you like in these muffins, including sugar-free options.
- Olive oil- Any neutral liquid oil works here (avocado oil, canola oil, or melted coconut oil).
- Storage- Store your muffins covered at room temperature for 2-3 days or in the refrigerator for up to a week.
Barbara says
I've been experimenting with oat flower lately and i love these muffins! They came out perfect
Crystal Yentzen says
That makes me so happy and thank you for commenting!