Oat Flour Banana Muffins (No Added Sugar)
on May 07, 2026
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These mini oat flour banana muffins are soft, fluffy, and naturally sweetened with just ripe bananas, no added sugar or sweeteners needed! They’re perfect for baby-led weaning, easy to customize with your favorite add-ins, and make a great make-ahead breakfast or snack for little ones.
These mini oat flour banana muffins are one of those recipes I’ve been making ever since my boys were babies. They have the perfect soft texture for little ones, are naturally sweetened with ripe bananas only, and come together with simple pantry staples. If you’d like them a little sweeter, you can always add a little maple syrup to the batter, and if you want extra texture and flavor, mix in fun add-ins like mini chocolate chips, blueberries, or finely chopped nuts. They’re perfect for baby-led weaning, easy to batch make, and great to keep on hand for quick breakfasts and snacks with favorites like these baby-led weaning oatmeal banana pancakes, mini egg bites, and blueberry banana waffles.
Table of Contents
What You’ll Need
Here is what you’ll need to make these mini oat flour banana muffins:
- Bananas: Overripe bananas naturally sweeten the muffins and keep them soft and moist. The riper the bananas, the sweeter the muffins will be.
- Oat Flour: Gives the muffins a soft, tender texture while keeping them naturally gluten-free (if using certified gluten-free oat flour).
- Baking Powder: Helps the muffins rise and become fluffy.
- Cinnamon: Adds warmth and extra flavor to the muffins.
- Salt: Balances the sweetness and enhances the flavor.
- Vanilla Extract: Brings out the natural sweetness of the bananas.
- Milk: Helps loosen the batter and keeps the muffins moist.
- Egg: Helps bind the muffins together.
- Oil or Melted Butter: Adds moisture and softness to the muffins.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Milk: Any milk will work in this recipe including dairy milk or unsweetened non-dairy milk.
- Egg: The egg may be replaced with a flax egg or liquid egg replacer.
- Oil: The oil may be replaced with cooled melted butter.
- Oat Flour: You can use store-bought oat flour or make your own by blending rolled oats into a fine flour consistency. If you prefer banana muffins made with all purpose flour, try out these easy chocolate chip walnut banana muffins.
- Add-Ins: Feel free to mix in mini chocolate chips, finely chopped strawberries, blueberries, or finely chopped nuts.
Step-by-Step Instructions
STEP 1: Preheat the oven to 350°F (180°C). Mash the bananas in a bowl with a fork until smooth. You’ll want to have 3/4 cup of mashed banana.
STEP 2: Add the vanilla, milk, and oil (or melted butter) to the mashed bananas and mix until well combined.
STEP 3: Stir in the oat flour, baking powder, cinnamon, and salt and mix until just combined. Fold in any optional add-ins like mini chocolate chips or blueberries if using.
STEP 4: Divide the batter evenly into a 24-cup silicone mini muffin pan or a greased metal mini muffin pan.
STEP 5: Bake the mini muffins for 12 to 15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean. Allow the muffins to cool completely before serving so that they are not gummy in texture.
Storage Instructions
Once cooled, store the mini oat flour banana muffins in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months. Reheat in the microwave for a few seconds until warmed through.
Tips For Success
- Use very ripe bananas with lots of brown spots for the best natural sweetness and flavor.
- Do not overmix the batter once the dry ingredients are added so the muffins stay soft and fluffy.
- Let the muffins cool completely before serving. Since these muffins are made with oat flour and bananas, they can seem gummy if eaten while still warm.
- A silicone mini muffin pan works especially well for easy removal, but a greased metal pan works too.
- Feel free to customize these muffins with your favorite mix-ins like mini chocolate chips, blueberries, or finely chopped nuts.
Recipe FAQs
Yes! These muffins are great for baby-led weaning since they are soft, naturally sweetened with bananas only, and easy for little hands to hold.
Yes! To make full-sized muffins, increase the bake time to about 18 to 22 minutes, or until a toothpick inserted comes out clean. This recipe will make about 6 full sized muffins.
To make your own oat flour, just blend rolled oats in a blender or food processor until they form a fine flour consistency.
Other Banana Recipes You’ll Love
Banana Coconut Cookies
Chocolate Chip Walnut Banana Muffins
Mini Chocolate Banana Brownie Muffins
Banana Oat Waffles
If you tried these Oat Flour Banana Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Oat Flour Banana Muffins
Ingredients
- 2 medium overripe banana, ¾ cup mashed
- 3 tbsp milk
- 2 tbsp mild-tasting oil, or melted butter
- 1 egg
- 1 tsp vanilla extract
- 1 cup oat flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup mix-ins (optional), ex: mini chocolate chips, small blueberries, finely chopped nuts, etc.
Instructions
- Preheat the oven to 350°F (180°C). Mash the bananas in a bowl with a fork until smooth. You’ll want to have 3/4 cup of mashed banana.
- Add the vanilla, milk, and oil (or melted butter) to the mashed bananas and mix until well combined.
- Stir in the oat flour, baking powder, cinnamon, and salt and mix until just combined. Fold in any optional add-ins like mini chocolate chips or blueberries if using.
- Divide the batter evenly into a 24-cup silicone mini muffin pan or a greased metal mini muffin pan.
- Bake the mini muffins for 12 to 15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean. Allow the muffins to cool completely before serving so that they are not gummy in texture.
Notes
- Use very ripe bananas with lots of brown spots for the best natural sweetness and flavor.
- Do not overmix the batter once the dry ingredients are added, so the muffins stay soft and fluffy.
- Let the muffins cool completely before serving. Since these muffins are made with oat flour and bananas, they can seem gummy if eaten while still warm.
- A silicone mini muffin pan works especially well for easy removal, but a greased metal pan works too.
- Feel free to customize these muffins with your favorite mix-ins like mini chocolate chips, blueberries, or finely chopped nuts.
