Banana and Oat Flour Muffins

To say I make these muffins on the reg is an understatement. I almost always have overripe bananas on my counter; and when I don’t, I have a few hidden away in my freezer for dire, I. Need. Muffins. NOW. situations.

banana oat muffins topped with chocolate chips fresh out of the oven!

These guys come together with a few simple ingredients for the perfect breakfast or a healthy mid-afternoon snack! Plus they are only 167 calories each – including the chocolate chips.  So eat two for good measure!

oat flour, eggs, greek yogurt, and mashed bananas are all you need for banana oat muffins

You probably have all of these things already in your kitchen… Mashed bananas. Rolled oats ground to a flour – GF if you’re into that! Baking powder, soda, and cinnamon. Eggs. Greek yogurt. Vanilla. Chocolate chips (duh!).

banana, oat flour, and chocolate chip muffins straight from the oven

Start to finish this recipe will only take you 25 minutes. Well then you will probably need to wait 5 more minutes if you don’t want to burn the daylights out of your mouth and actually taste these things. So let’s say 30 minutes to be safe.

And let me tell you, these babes hot out of the oven are deeeeeevine. So wait the extra 5 minutes. Your taste buds will thank you.

a close up on a dozen banana muffins made with oat flour and chocolate chips

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5.0 from 1 reviews
Banana and Oat Flour Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 2½ cups rolled oats, ground to a flour
  • 1 cup Greek yogurt
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed
  • ½ cup chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Process oats until they reach a flour consistency. Add baking powder, baking soda, and cinnamon.
  3. Mash ripe bananas. Add eggs, Greek yogurt, and vanilla. Mix to combine.
  4. Add dry ingredients to wet ingredients. Mix until incorporated.
  5. Stir in chocolate chips.
  6. Coat a muffin pan with nonstick spray. Divide batter between 12 muffin tins.
  7. Bake for 12-15 minutes or until an inserted toothpick comes out clean.

banana and oat flour muffins with greek yogurt and chocolate chips


17 thoughts on “Banana and Oat Flour Muffins

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    1. Ellie | Hungry by Nature Post author

      Savannah, I’ve never tried substituting applesauce in place of the Greek yogurt. My fear is that the muffins will be a little too moist and they will definitely be more dense. If you try it, I would only add in 3/4 cup instead of the full 1 cup – that should cut back on the wetness of the muffins. Let me know how it goes!

  4. Sidney

    Two questions. First, I just bought a bag of oat flour. How much should I use (assuming 2.5 cups of oatmeal when ground to a flour yields a different measure). Also, I want to substitute blueberries for the chocolate chips. Do you have any advice on if/how I should adjust other measurements so the muffins turn out well? Thanks.

    1. Ellie | Hungry by Nature Post author

      Hi Sidney! It is a slightly different measure, but not by much. I would start with 2 1/4 cups of oat flour and check your consistency – the batter is not super runny; so if it is, add in that extra 1/4 cup of oat flour. You can swap the blueberries in at the exact amount of the chocolate chips – or you can even add them in addition to the chip or even add more! The add-ins will not affect these muffins and I LOVE muffins full of good stuff. Go for it! Let me know how they turn out 🙂

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  6. Sidney

    Well, I made the muffins. The batter was perfect with 2-1/4 cups of flour. I added 2/3 cups of thawed blueberries. I seldom cook, and with my other sugar-free and wheat-free muffins, I barely have enough batter to fill the 12-cups 2/3 full. With this recipe, I had a lot of extra batter, so I just kept filling the cups until they were all full to the top if not higher. (I can hear you laughing now.) WELL, I had to bake them for exactly 43 minutes before the toothpick came out clean – LOL. I did some research afterwards and read that you should only fill the cups 2/3 full, so next time I’ll just grease up my 6-cupper, too, and get more muffins – yea!. I don’t know why I had more batter than I should, could it be my Greek yogurt was strained? The blueberries? Anyway, the muffins still tasted great, though maybe not quite as moist as they should have been. The recipe is super easy, too. I finally have a great sugar-free muffin recipe using oat flour. Thanks Ellie!

    1. Ellie Post author

      I’m glad you liked them! For this recipe with the amount of batter I get, I usually fill the cups to the top. You might have gotten a little more batter because of the amount of blueberries compared to chocolate chips. I’m really surprised they took that long to bake! Were they super dry?

  7. Sidney

    No. They were almost perfect. Maybe purchased oat flour is more dense or something. Since I don’t like to cook and want to make as many muffins as possible with one go, I’m going to put less batter in the cups and see how that works. And you really can’t tell that it is oat flour vs. wheat flour. Very tasty!

  8. Kelley

    I made these and added a pinch of salt. I used mini muffin pans and ended up with 43 muffins! Awesome recipe! They taste delicious!!

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