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Banana muffins with oats

These banana muffins are made with oat flour and oats, which makes a tender muffin that is also gluten-free!
Course Snack
Cuisine American
Keyword banana muffins with oats, banana oatmeal muffins, gluten-free banana muffins
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 351kcal
Author Janice


OXO whisk
GIR spatula
Muffin pan


  • 250 grams (2 cups) oat flour or all-purpose flour
  • 200 grams (1 cup) dark brown sugar
  • 65 grams (¾ cup) rolled oats (or large flake oats)
  • 10 mL (2 teaspoon) baking powder
  • 5 mL (1 teaspoon) Diamond Crystal fine kosher salt
  • 5 mL (1 teaspoon) ground cinnamon
  • 175 grams (¾ cup) unsalted butter cut into cubes and softened at room temperature
  • 2 large eggs room temperature
  • 330 grams (1⅓ cups) mashed banana roughly 3 ripe bananas, approximately 450 grams with peel
  • 5 mL (1 teaspoon) pure vanilla extract
  • 130 grams ( lb) pitted dates chopped, or use the same weight of chocolate chips, raisins, chopped nuts, etc.
  • 30 mL (2 tablespoon) rolled oats (or large flake oats) more or less because this is a garnish


  • Preheat the oven to 375 °F. Line muffin pans with paper liners to make 12 muffins. Set aside.
  • In a large bowl, whisk together the flour, brown sugar, oats, baking powder, salt, and cinnamon.
  • Add the butter, and work it into the dry ingredients to form a crumbly mixture that looks a little like coarse, wet sand.
  • Scoop out 60 mL (¼ cup) of this mixture and set it aside as a crumble topping for the muffins.
  • In a separate bowl, whisk together the eggs, mashed banana, and vanilla.
  • Mix the wet ingredients with the dry ingredients, scraping the bottom and sides to incorporate everything.
  • Fold in the chopped pitted dates.
  • Scoop the batter into the prepared muffin pans. Scatter a little of the reserved crumble over each muffin and sprinkle with a few oats.
  • Bake for 25–30 minutes, until the edges are a golden brown and a cake tester inserted into the middle comes out clean.


  • Make sure the bananas are very ripe (black even).
  • If you are using frozen bananas for this recipe, please make sure do the following:
    • defrost 4 bananas (instead of 3)
    • peel the bananas and place in a strainer set over a bowl
    • press very gently to squeeze out the liquid
    • place the liquid in a saucepan and boil it down to thicken it, stirring often so that it doesn't burn. Add this banana concentrate to the bananas and proceed with recipe.
  • If you want to make a variation on these banana muffins, add any of the following:
    • add 250 mL (1 cup) chocolate chips instead of the chopped dates
    • add 10 mL (2 teaspoon) ground cardamom
  • You can also use a thermometer to check if your cake is done baking and the internal temperature should register around 212 ºF or 100 ºC when it's done.
  • If you don't have eggs or are allergic, try this eggless banana bread recipe.
  • If you find your banana muffins sink or are gummy, they may be underbaked or the batter was too wet.
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Calories: 351kcal | Carbohydrates: 51g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 184mg | Potassium: 398mg | Fiber: 4g | Sugar: 27g | Vitamin A: 424IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg