Fluffiest Oat Flour Banana Muffins (Gluten-Free)

Are you ready for a magically easy and gluten-free muffin recipe? Whip a batch of homemade banana oat muffins using only oatmeal and no flour. Grab a couple ripe bananas, some simple pantry ingredients and a blender to make 10-minute oatmeal flour banana muffins that taste like bakery-level success.

Prep Time 5

Cook Time 18

Resting 10

Total Time 33

Servings muffins

Author Melissa Erdelac

Ingredients

1 ¾ cups (180 g) gluten-free rolled oats for oat flour, 1 ½ cup + 3 tbsp
½ cup (117 g) packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 large eggs
2 (140 g) medium ripe bananas about 140 g each with peel on
¼ cup (55 g) oil any preferred
¼ cup (61 g) milk or non-dairy milk
1 teaspoon vanilla extract
(optional) turbinado sugar, for sprinkling

Instructions

Preheat the oven to 350°F. Line a muffin pan with 11 cupcake liners or lightly grease with cooking spray. Set aside.
To make the oat flour, place the oats in a high-powered blender or a food processor. Blend the oatmeal until it turns into a fine, powdery flour, about 30 seconds – 1 minute. NOTE: At this point you may continue making the blender or transfer the oat flour to a bowl. Using a bowl does make the batter easier to portion out at the end.
1 ¾ cups gluten-free rolled oats
To continue making in the blender, add the brown sugar, baking powder, baking soda, cinnamon, and salt. Otherwise, transfer the oat flour to a large bowl. Pulse to combine or whisk together dry ingredients.
½ cup packed brown sugar, 1 teaspoon baking powder , ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
Add the remaining ingredients – eggs, bananas, oil, milk, and vanilla to the blender. Alternatively, mash the bananas in a small bowl, then whisk in the remaining ingredients.
2 large eggs, 2 medium ripe bananas, ¼ cup oil , ¼ cup milk or non-dairy milk, 1 teaspoon vanilla extract
Either combine everything in the blender, stopping to scrape down as needed, or transfer the wet mixture to the dry ingredients. Stir to combine.
Divide the batter between 11 prepared muffin cups, filling about ¾ to the top. Sprinkle tops with turbinado sugar, if using. For best results, let the muffins sit for 10 minutes before baking. This yields a lighter, tender crumb, but they can be baked right away if necessary. Bake for 18-20 minutes, rotating the pan halfway through. The muffins are done when a toothpick inserted in the center of the muffins comes out without wet dough and tops are set.
(optional) turbinado sugar, for sprinkling

Nutrition