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Oat Flour Banana muffins


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Rate this recipe 4.3/5 (6 Votes)


  • 2 cups oat flour
  • 1/2 cups rolled oats
  • 2 tsp gluten free baking powder
  • 1/2 tsp ground cinnamon
  • a dash of nutmeg
  • 1/4 cup coconut sugar (optional)
  • 1 cup plant-based milk (soy, rice, almond, hemp etc)
  • 1 whole banana, cold
  • 1/2 tsp almond extract (optional)


Adapted from


Step 1

Transfer the rolled oats to your Breville Sous Chef® food processor and whiz for a few seconds until flour forms.

Carefully spoon out 2 cups of oat flour and transfer to a mixing bowl.

Whisk in the baking powder, cinnamon, nutmeg and coconut sugar, and set aside.

Add the non-dairy milk and banana to your blender or food processor and whiz until well combined.

Pour into oat flour mixture, add raisins and stir to combine. It should be rather soupy.

Add a handful (about 1/3 cup) rolled oats and stir. If it's still runny, add more oats. I usually add about 1/2-cup total. The batter should be thick like oatmeal (ha ha!) but not dry.

Set batter aside and preheat oven to 375F.

Grease a muffin pan and spoon batter into the pan. The batter will thicken and get a little sticky/tacky as it sets. If it's so thick you can't stir it easily, thin it out with a little non-dairy milk, but you shouldn't need to. It should be thick like oatmeal or heavy mashed potatoes.

Spoon into 12 cups, top with cinnamon (and coconut sugar if you like) and bake 10-15 minutes, or until firm to the touch and a toothpick inserted comes out clean.

*Note: If you have a rather ripe (very sweet) banana, you probably don't even need the sugar, especially if you're used to eating unsweetened oatmeal. Or you could add a few dates in with the non-dairy milk and banana for a naturally sweet alternative.

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