Muy Bueno: Fiestas 
Banana Muffins with Oat Flour
This content is sponsored by Quaker Oats
With whole-grain oats and sweetened with a touch of maple syrup, these deliciously flaky and easy-to-make Banana Muffins with Quaker Oat Flour are sure to become your new favorite make-ahead baked treat.
About This Recipe
We all know that “April showers bring May flowers,” but this May, Quaker Oats is forecasting April showers will bring a different type of “flour.” I’m so excited to partner with Quaker as they announce their brand new Quaker Oat Flour, made with 100% whole grain oats!
I developed the recipe for these yummy banana muffins using this tasty new product, and amigos, I think you’re going to love them!
One serving of Quaker Oat Flour contains 3g of dietary fiber, 100% whole grain oats, and no artificial preservatives or flavors. What I’m trying to say is, these are such tasty banana muffins – a great portable, make-ahead baked treat!
What Is Oat Flour?
Quaker Oat Flour is made with just one ingredient: 100% whole grain oats that are non-GMO project verified. As you can imagine, the flavor is simply divine: it has a nutty and toasty flavor with all the yumminess I associate with Quaker Oats, except in flour form.
If you’ve never worked with oat flour before, it makes for a wonderful alternative to all-purpose flour in many baking recipes like muffins, cookies, and quick breads.
Ingredients & Substitutions
You don’t need much to make these banana oat flour muffins a reality. Here’s your shopping list:
- Bananas – The spottier, the better! This should also work with pumpkin purée in the fall.
- Eggs – Feel free to use flax eggs for a vegan version.
- Quaker Oat Flour – Try this oat flour for a nutty and toasty flavor.
- Vegetable Oil – Any neutral-flavored oil will work here!
- Maple Syrup – I love the flavor of maple with banana (it’s sort of reminiscent of banana pancakes!), but you can sub in agave nectar or honey instead.
- Vanilla Extract – I always recommend a good Mexican vanilla extract.
- Baking Soda & Baking Powder – Yes, you need both. Sadly they are not interchangeable.
- Cinnamon – Feel free to swap in other warm spices like ginger, nutmeg, or pumpkin pie spice if needed.
- Kosher Salt – If you’re using table salt or sea salt, refer to this conversion chart for proper measurements.
How to Make Banana Muffins with Oat Flour
These simple banana oat flour muffins are about as easy as baking gets. Here’s how they’re made:
Step 1: Prep. Preheat the oven to 350F and line a muffin tin with 8-9 muffin cups.
Step 2: Make Batter. Place all ingredients in a stand or hand-held mixer, breaking the bananas into pieces as you add them. Combine everything for a minute or two until a smooth batter forms.
Step 3: Bake. Place 8 to 9 muffin cups into a muffin tin and pour the batter evenly between the cups. Bake for about 30 to 35 minutes until a toothpick comes out clean.
Step 4: Cool & Enjoy! Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
Optional Variations
Making these banana muffins with oat flour is simple as can be, but there are plenty of ways to jazz them up to your liking. Here are a few of my favorite variations:
- Make them vegan. Swap in 2 flax eggs (1 Flax Egg = 1 Tablespoon Flax Seeds + 3 Tablespoons Water, stirred and allowed to rest for 10 minutes) for a completely plant-based treat.
- Add some mix-ins. Turn these muffins into individually portioned oat flour banana bread by stirring in some walnuts or pecans, blueberries or dried fruit, or even chocolate.
- Maple flavor. If you have a sweet tooth, replace vanilla extract with additional maple syrup.
- Add some sparkle. Before baking, top the muffins with a sprinkle of turbinado sugar for a bit of crunch and flair.
Frequently Asked Questions
Quaker Oat Flour can be swapped for all-purpose flour in many recipes such as quick breads to cookies, muffins and more. Baked Oat Flour items will be a bit darker in color than something that is made with All-Purpose flour. It also may have a slight oat taste. The texture will be relatively the same for recipes that do not require rise. The oat flour to wheat flour conversion is 1 cup wheat flour = 1.25 cups Quaker Oat Flour.
While it won’t have the same superfine texture as Quaker Oat Flour, you can make a close enough substitute using Quaker Old-Fashioned Rolled Oats and your food processor. That way, you can try these tasty muffins before the product launches nationwide in June!
More Recipes That Would Work with Oat Flour
*Using 1 cup wheat flour = 1.25 cups Quaker Oat Flour
- Oatmeal Cranberry Scones
- Pear Bread
- Chocolate Bread
- Green Chile Cheese Bread
- Mexican Chocolate Banana Bread
- Mexican Chocolate Zucchini Bread
- Cranberry Christmas Bread
If you try these Banana Muffins with Oat Flour, let me know how they turned out by rating and reviewing the recipe card below!
Banana Muffins With Oat Flour
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 2 cups Quaker Oat Flour
- 1/4 cup vegetable oil
- 1/4 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Equipment
Instructions
- Preheat the oven to 350F.
- Place all ingredients in a stand or hand-held mixer, breaking the bananas into pieces as you add them. Combine everything for a minute or two until a smooth batter forms.
- Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups.
- Bake for about 30 to 35 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
Notes
- Make them vegan. Swap in 2 flax eggs (1 Flax Egg = 1 Tablespoon Flax Seeds + 3 Tablespoons Water, stirred and allowed to rest for 10 minutes) for a completely plant-based treat.
- Add some mix-ins. Turn these muffins into individually portioned oat flour banana bread by stirring in some walnuts or pecans, blueberries or dried fruit, or even chocolate.
- Maple flavor. If you have a sweet tooth, replace vanilla extract with additional maple syrup.
- Add some sparkle. Before baking, top the muffins with a sprinkle of turbinado sugar for a bit of crunch and flair.
Photography by Jenna Sparks
6 Comments on “Banana Muffins with Oat Flour”
Very disappointing. Dry – waste of ingredients.
I’ve tried many oat flour muffins and these are the best! And I love how the recipe isn’t fussy, just throw it all together and mix! Just wonderful!
This is by far the best muffin made from oat flour yet, Thrilled!!
I made these muffins with the oatmeal I had on hand which was Laird apple oatmeal. I grounded the oatmeal in my little food processor and it turned out great. These muffins are fantastic. This recipe is a keeper. I have made them a few times now and they’re excellent.
How can you reduce the carb and cholesterol in the banana oat flour muffins
Did you get a response to your question as I’m interested