These banana oatmeal muffins are tender and flavorful with a crunchy crumb topping. The batter mixes with a spoon—no mixer required—making these muffins an easy option for breakfast, a snack, or a simple dessert.
Muffins are one of the best grab-and-go breakfasts: bake a batch at the start of the week and enjoy one on your way out the door. These banana oatmeal muffins combine hearty oats and ripe bananas for great texture and natural sweetness. They’re gluten- and dairy-free without sacrificing flavor or moistness, so they’re an excellent choice when you have ripe bananas to use up.
Table of Contents
Looking for more gluten free muffins? Try lemon blueberry muffins, gluten free zucchini muffins, or gluten free chocolate chip muffins for more tasty options.
Why this recipe is the best!
If you have ripe bananas and want something other than banana bread, these banana-and-oat muffins are a fast, reliable alternative. They come together quickly, are naturally sweet from ripe bananas, and remain moist and tender despite being gluten- and dairy-free.
- Ready in under 45 minutes, start to finish.
- No long resting time required—no 30-minute wait like some gluten-free batters.
- Makes 12 muffins, perfect for a week of breakfasts or sharing with family.
- Nutritious oats and bananas plus a satisfying crumb topping make these both wholesome and delicious.
Ingredients & substitutions
- Gluten free oats – Use certified gluten free oats to avoid cross-contamination.
- Oat flour – Can be swapped with amaranth flour or almond flour if desired.
- Granulated sugar – Swerve sweetener works as a substitute.
- Baking powder & baking soda – Needed for lift; do not substitute.
- Salt – Reduce or omit for a low-sodium diet.
- Cinnamon – Adds warmth and depth; recommended.
- Egg – Replace with a flax or chia egg for a vegan option.
- Vegetable oil – Melted coconut oil is a suitable swap.
- Vanilla extract – Enhances flavor; keep if possible.
- Bananas – Use ripe, mashed bananas for best sweetness and texture.
- Brown sugar & vegan butter (topping) – Brown sugar is recommended for the crumb topping; regular butter may replace vegan butter if not avoiding dairy.
Exact measurements and full instructions are provided in the recipe card below.
Note about gluten free oats
Always choose oats labeled “certified gluten free” to ensure they were processed in a gluten-free facility and avoid cross-contamination.
How to make banana oatmeal muffins step by step
Step 1: In a large bowl combine oats, oat flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir until evenly mixed.
Step 2: In a small bowl whisk together the egg, oil, and vanilla.
Step 3: Add the wet mixture to the dry ingredients and stir about 30 seconds until a thick, uniform batter forms.
Step 4: Fold in the mashed bananas and mix until combined.
Step 5: Preheat the oven to 375°F (190°C) and spray a 12-cup muffin tin with cooking spray.
Step 6: Divide the batter evenly among the muffin cups.
Making the crumb topping
Step 7: In a small bowl combine oats, cinnamon, and brown sugar.
Step 8: Use a pastry blender (or fork) to cut in the butter until the mixture is crumbly.
Baking & serving
Step 9: Sprinkle about two small spoonfuls of the crumb topping onto each muffin.
Step 10: Bake at 375°F (190°C) for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
Pro tips for making these banana oatmeal muffins
1. Weigh dry ingredients
Weighing oats, oat flour, and sugar gives the most consistent results. A digital scale helps ensure accurate measurements and consistent muffin texture.
2. Use ripe bananas
Choose bananas that are yellow with brown spots for the best natural sweetness and banana flavor. Green or underripe bananas will be less sweet and affect the final taste.
3. Cut in the butter with a pastry blender
A pastry blender makes quick work of incorporating cold butter into the topping. If you don’t have one, use two knives or a fork and work quickly so the butter stays cool.
4. Freeze the muffins to enjoy them longer
These muffins freeze well. Store in a sealed freezer bag and defrost a single muffin in the microwave for 30–60 seconds when ready to eat.
5. Helpful tools
Helpful tools include a digital scale for accurate dry measurements, a pastry blender for the topping, and a 12-cup muffin tin for even baking.
Banana oatmeal muffins FAQs
How should I store oat banana muffins?
Can I freeze banana oatmeal muffins?
Are gluten free oats really gluten free?
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Crumb-Topped Banana Oatmeal Muffins: Gluten Free & Delicious
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Ingredients
Muffins
- 150 grams gluten free oats about 1 1/2 cups
- 125 grams oat flour about 1 1/4 cups
- 100 grams granulated sugar about 1/2 cup
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 bananas mashed
Crumb Topping
- 50 grams gluten free oats about 1/2 cup
- 1/4 teaspoon cinnamon
- 2 Tablespoons brown sugar
- 2 Tablespoons vegan butter softened
Instructions
Muffins
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In a large bowl, add the oats, oat flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well until fully combined.
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In a small bowl or measuring cup, whisk the egg, oil, and vanilla together.
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Add the wet ingredients to the dry ingredients and mix about 30 seconds until a thick batter forms.
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Stir in the mashed bananas until combined.
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Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray.
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Portion the batter into the muffin pan.
Topping
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In a small bowl combine the topping oats, cinnamon, and brown sugar.
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Use a pastry blender to cut the butter into the topping until crumbly.
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Top each muffin with 2 small spoonfuls of crumb topping.
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Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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Let muffins cool in the tin for 5 minutes.
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Transfer muffins to a wire rack to finish cooling.
Notes
- Use certified gluten free oats to avoid cross-contamination.
- Substitute amaranth or almond flour for oat flour if needed.
- Swerve sweetener can replace granulated sugar.
- Use a chia or flax egg as an egg substitute.
- Melted coconut oil can replace the vegetable oil.
- No 30-minute rest is required for this batter.
- Store at room temperature for up to 2 days in an airtight container.
- Freeze for longer storage and microwave 30–60 seconds to defrost.
Nutrition
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Carbohydrates: 36g
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Protein: 5g