Wheat Free Dairy Free Oat Flour Banana Muffins

18 Replies

These Oat Flour Banana Muffins are one of our favorite breakfasts are both wheat and dairy free. Bonus - they freeze great. Need to add these to your menu!

This is one of the first recipes I put up on the blog and I still love how easy and healthy they are. They also happen to be the third most popular recipe! (Coming in after this easy Alfredo Sauce and fabulous Sweet Potato Breakfast Casserole.)

These Oat Flour Banana Muffins (that are dairy and wheat free) make the perfect breakfast, snack, and freezer food. That means you can make a double or triple batch and enjoy the wonderful smells wafting through your kitchen one day and stock your freezer for the next few weeks at the same time.

Guess what else? There’s no added sugar. That’s right, not even honey, maple syrup, or stevia. Using ripe bananas adds the perfect sweetness. That makes me happy as I try to keep breakfasts with sugar to special occasions.

All that to say, if your family is used to sweet muffins, you might want to use the chocolate chips or add a little honey (or even sugar) the first time you make them and each time you make them use less. We all eat and enjoy them just as they are though.

Mini muffins work best in our house. They are the perfect size for a 4 year old and a 20 month old. Less waste if they decide they aren’t hungry anymore after one bite, if you know what I mean. Of course you can make this recipe into bread or regular muffins as well.

Watch the cooking time closely the first time you make these – we all fill our muffins tins to different levels, oven temperatures vary, and pans cook differently.

Depending on how full you fill your pans this recipe will make 36-48 mini muffins. Last time I made it we got 12 mini muffins and 11 regular sized ones out of a batch.

I hope you enjoy these wheat free dairy free oat flour banana muffins as much as we do knowing you’ll be feeding your family a healthy, nutritious, and portable breakfast.

5.0 from 2 reviews
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Wheat Free Dairy Free Banana Muffins
Recipe type: Bread
 
Ingredients
  • 5-6 ripe bananas (to equal 2 cups smashed)
  • ½ cup melted coconut oil
  • 2 eggs
  • 1 T. vanilla extract
  • 3 cups oat flour
  • 2 t. cinnamon
  • 2 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • Optional - nuts or chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl smash the bananas with a fork or pastry cutter. Add in the coconut oil, eggs and vanilla. Mix well.
  3. In a separate bowl combine oat flour, cinnamon, baking powder, baking soda and salt. Whisk together.
  4. Add the dry ingredients to the wet and stir until combine.
  5. Place in greased muffins tins or bread pans.
  6. Bake for 10-12 minutes for mini muffins.
  7. Cool on wire rack.
  8. Enjoy.
Notes
Add a little honey (or sugar) if your family likes sweeter muffins!

 

These Oat Flour Banana Muffins are one of our favorite breakfasts are both wheat and dairy free. Bonus - they freeze great. Need to add these to your menu!

You want to check out these posts:

Delicious and healthy oat flour pumpkin muffins with cranberries and chocolate chips! So good and wheat free and refined sugar free. Great way to start your morning.

Thick and Easy Homemade Yogurt (with or without a slow cooker) We LOVE this!

20 Whole30 breakfast ideas and recipes! Great resource for healthy breakfasts - the hardest for me to come up with recipes for. (My FAVORTIE breakfast casserole is on this list)

Linking up to these fun parties!

 

18 thoughts on “Wheat Free Dairy Free Oat Flour Banana Muffins”

  2. katrina

    These turned out really good!! I had to cook them a little longer as i made bigger muffins. I also added some honey to sweeten them a bit more. thank you so much for the recipe!! 🙂

    Reply ↓
    1. Deanna Michaels Post author

      Yay! Glad you guys liked them. We’ve made them numerous times. Love muffin recipes that are so easy to adapt to personal preference. I’m sure someday we’ll make regular sized muffins once again but now the mini ones work better for toddler hands. 🙂

      Reply ↓
  5. Becky at Cooking with Vinyl

    Thanks for this recipe, Deanna. While I’m not gluten free, my mom is and it’s always tough for me to make her good treats. I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky

    Reply ↓
    1. Deanna Michaels Post author

      Thanks, Becky! I hope she enjoys them. We aren’t gluten free either but I like to find recipes that aren’t always so full of wheat – variety is always good. Best wishes on your blogging!!!

      Reply ↓
  6. Michelle

    Great recipe, Deanna! Not only is this a delicious and healthy dish, it can easily be made vegan for peeps like me with using an egg substitute. 🙂 Thank you for sharing!

    Reply ↓

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