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Muffins on a tray

Banana Nut Oat Muffins (gluten-free, dairy-free, low sugar)

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 182 kcal


  • 1 3/4 cup oat flour (certified gluten-free)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup ripe, mashed banana (about 2 large bananas)
  • 1/4 cup sugar
  • 1/4 cup coconut oil, melted (or butter)
  • 1/2 cup almond milk (or milk of choice)
  • 1 tsp vanilla
  • 2 eggs
  • 3/4 cup walnuts, chopped


  1. To begin, preheat your oven to 350 and spray nonstick spray in a muffin pan.

  2. In a small mixing bowl, add your dry ingredients and stir them together (oat flour, baking powder, baking soda, salt, cinnamon and nutmeg).

  3. In a large mixing bowl, add your wet ingredients and whisk them together (mashed banana, sugar, coconut oil, almond milk, vanilla and eggs).

  4. Add your dry ingredients to your wet ingredients and stir them together till all is well incorporated. Lastly, fold in your chopped walnuts.

  5. Fill each muffin cavity about 3/4 way full, until all of your batter has been used up.

  6. Bake in the oven for 16-18 minutes, or till the tops of the muffins are springy to touch and a toothpick inserted comes out clean.

  7. Let cool, and devour!

Recipe Notes

Stored on the counter, in an airtight container, these muffins will only last about 2-3 days. Stored in the fridge, these muffins should last about a week. You can also freeze them for later.