One Bowl Banana Oat Flour Muffins

These healthy banana oat flour muffins are easy to make, and really easy to eat too! They are naturally sweetened with really ripe bananas and coconut sugar. Lightly spiced with a warming cinnamon and topped with the most delicious crunchy oat topping. Another delicious muffin recipe to try are these Vegan apple cinnamon muffins or these delicious Banana blueberry oatmeal muffins.

Ingredients

you will need to make these banana oat flour muffins:

Muffin:

• Ripe bananas
• Eggs
• Greek yoghurt, full fat and unsweetened
• Coconut sugar or light brown sugar
• Oat flour
• Quick cooking oats
• White whole wheat flour or all purpose flour
• Baking soda
• Cinnamon
• Salt, just a pinch to enhance all the flavours

Crumble topping:

• Coconut oil
• All purpose flour
• Rolled oats
• Coconut sugar or light brown sugar
• Cinnamon

Instructions:

1. Preheat the oven and line a muffin pan with paper liners and coat them with cooking spray or a little oil.
2. In a bowl, mash the bananas and then add the eggs, greek yoghurt, sugar and quick cooking oats. Stir to combine and let sit for 10 minutes to thicken. Do not skip this step, it is important to get high, moist muffins.
3. After 10 min, add the rest of the ingrediens for the muffin batter. Stir to combine and fill the prepared muffin liners, reserve 2 tablespoon of batter in the mixing bowl.

Crumble topping:

1. Add the melted coconut oil, flour, oats, sugar and cinnamon to the reserved batter in the mixing bowl. Stir together to a crumbly consistency using a spoon or your fingers. Top the muffins with the crumble topping in an even layer. 
2. Bake the muffins for about 20 minutes, remember all ovens are different so start checking your muffins after 18 minutes.

Hint, Let the muffins cool down in the muffin tin for 10 minutes, the carefully remove to a cooling rack to cool completely.

Substitutions

• Bananas – instead of mashed bananas, you can use apple sauce. 
• Oil – for the crumble topping, this low fat banana oatmeal muffins recipe uses melted coconut oil, but any neutral oil like avocado oil or sunflower oil can also be used.
• Vegan – to make this recipe into vegan oat flour muffins, use an egg replacer or make 2 flax eggs. Also use a vegan greek style yoghurt.
• Sugar – this banana oatmeal muffin recipe uses coconut sugar, but it can also be substituted with light brown sugar.

FLAVOUR VARIATIONS

These healthy banana oat muffins are super moist and lightly spiced with a delicious crunchy streusel topping. Here are some suggestions for additional ingredients that can be mixed into the muffin batter.

• Chocolate chips, or some chopped chocolate tastes great together with the banana flavor.
• Chopped nuts like walnuts or pecans adds crunch and great flavor. You can also add a little to the oatmeal topping.
• Dried fruit, like raisins, cranberries or chopped apricots. 

Another great recipe to try is my Banana blueberry oatmeal muffins or these Healthy Chocolate Banana Muffins.

Storage

If you have leftover oatmeal banana muffins, this is the best way to store them to keep them fresh for longer. 
First, let them cool down completely to room temperature, warm muffins will create condensation in the container.

Line an airtight container with a pice of paper towel in the bottom. Place the muffins on top in an even layer and seal tightly with a lid. The paper towel will help to absorb any excess moisture that could turn the muffins soggy. 

The banana oat flour muffins can also be stored in a ziplock bag. Place the muffins in one layer, on a pice of paper towel, then seal the bag tightly.
Store these banana muffins in room temperature for up to 4-5 days or you can freeze them for longer. 

To freeze these banana oat muffins, place them in an airtight container or ziplock bag made for the freezer. No need for the paper towel when they will be frozen.
Can be frozen for about 2 months. Take out one by one or the whole container, let the banana muffins defrost fully in room temperature and enjoy!

Muffin recipes

Recipes with oat flour

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I hope you give this recipe a try and enjoy it as much as I do, happy baking!

Print

One Bowl Banana Oat Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Healthy One Bowl banana oat flour muffins with a delicious crumb topping. They are easy to make and the perfect to grab for breakfast or snack on the go. And the good thing is that they are good for you!

Servings: 12 muffins

Author: Helena

Ingredients

• 1 cup very ripe bananas (about 2 medium bananas)
• 2 eggs
• ½ cup greek yoghurt, full fat and unsweetened
• ⅓ cup coconut sugar or light brown sugar
• ½ cup quick cooking oats
• ½ cup oat flour
• ½ cup white whole weat flour or all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Crumble topping

• 1 tablespoon coconut oil
• ¼ Cup all purpose flour
• ½ Cup rolled oats
• 1 tablespoon coconut sugar or light brown sugar
• ¼ teaspoon cinnamon

Instructions

1. Preheat the oven to 175C (350F)

   Line a muffin pan with paper liners and coat them with cooking spray or a little oil.

2. In a bowl, mash the bananas and add the eggs, greek yoghurt, sugar and quick cooking oats. Stir to combine and let sit for 10 minutes to thicken. Do not skip this step, it is important to get high, moist muffins.

3. After 10 min, add the rest of the ingredients for the muffin batter. Stir to combine and fill the prepared muffin liners, reserve 2 tablespoon of batter in the mixing bowl.

Crumble topping

1. Add the melted coconut oil, flour, oats, sugar and cinnamon to the reserved batter in the mixing bowl. Stir together to a crumbly consistency using a spoon or your fingers. Top the muffins with the crumble topping in an even layer.

2. Bake the muffins for about 20 minutes, remember all ovens are different so start checking your muffins after 18 minutes.

3. Let the muffins cool down in the muffin tin for 10 minutes, the carefully remove to a cooling rack to cool completely.

Recipe Notes

Store in an airtight container for 5 days.