Oat Flour Banana Muffins

If you’ve been here a minute, you’ve heard seen me extoll oat flour ad nauseam. I think it makes cookies chewier (and more flavorful) and blondies as well.  I use it when I make pancakes or waffles and happily substitute it in my quick breads and muffins. I also have an oat flour brownie recipe which I promise will be up here someday too. 

But truthfully, these started out – as all good banana bread recipes do – as a way to use up browning bananas. I wanted a recipe that was fit for morning: I could prep it the night before (with minimal effort), stick it in the fridge and bake some tall, domed lovely muffins in the AM. And oat flour came about because, well – it just worked *so* perfectly here. 

Truly this is another magic recipe: it’s one bowl, it sits in the fridge where the dough thickens and chills, then you bake it and you have the softest most lovely banana muffins. 

Let’s talk add-ins and toppings for these oat banana muffins 

Let’s be real, these are best as is, warm, sliced in half and smothered in a pat of butter but if you are feeling like you want something extra, I have a few suggestions: 

A nutella swirl. Warm a few tablespoons of nutella in the microwave. When you’ve got the batter in the muffin liners, dollop about a teaspoon of nutella on top then use a toothpick to swirl it with the batter. 

Nuts and chocolate chips. Any nut, any chocolate chip! For nuts, toast them and let them cool before adding to the batter. 

A streusel. I don’t make streusels enough to give you a recipe but this one looks good! 

Glaze. I made a glaze with 1 cup powdered sugar, a pinch of vanilla, a dash of vanilla paste and 2 tablespoons of milk. 

Can I make these overnight oat banana muffins with homemade oat flour? 

So I’ve heard from people who have tried this in my other recipes (like these blondies) and they’ve managed to do so successfully. I have never had such luck; perhaps my food processor isn’t strong enough but when I compare store-bought oat flour to home-ground, the latter is an even, fine powder. 

So to answer the question, I’d say if you’ve done it successfully before go for it. If not, stick to store-bought. 

Can I halve these for a small batch of oat banana muffins? 

You sure can! It’ll make six so you’ll only need one 12-cup muffin tin. 

Possible Ingredient Substitutions 

Sour cream: good substitutes include labneh, greek or regular yogurt, vanilla or plain. 

Cinnamon: If you’re allergic, try cardamom or just leave it without any spice. It’ll still be great. 

Overnight Oat Banana Muffin Recipe (Gluten-Free)

Oat Flour Banana Muffins

One bowl, overnight banana muffins made with oat flour.

Prep Time: 10 mins

Cook Time: 18 mins

Chill Time: 8 hrs

5 from 4 votes

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Ingredients

• 3or 300g overripe bananas
• 1cup or 215g brown sugar
• ½cup or 100g canola or olive or avocado oil
• ¼cup or 60g sour cream
• ¾ tsp fine sea salt
• 2 large eggs
• 2cups or 270g oat flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp pure vanilla extract

Method

• Mash the bananas then whisk them with the sugar and oil. Add in the salt, vanilla, cinnamon, and sour cream and whisk well. Whisk in the eggs.
• Add the flour and baking soda and fold with a rubber spatula until combined. Cover with plastic wrap and set in the fridge overnight (or at least for 4 hours).
• When you are ready to bake, preheat the oven to 400 F. Line two 12 cup muffin tins with six liners each, alternating cups so that no two muffins will bake next to each other.
• Bake for 20 minutes, until the tops spring back when pressed.

Notes

Makes one dozen muffins

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