Healthy Oat Flour Banana Muffins (Tall, Fluffy + Crunchy Sugar Tops)

Tall, fluffy oat flour banana muffins with a crunchy sugar topping

5 from 1 vote

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.

Prep Time20

Servings:

Calories: 233kcal

Author: Crystal Yentzen

Equipment

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.

Nutrition