Banana Oatmeal Muffins

I seem to always have overripe bananas on my counter… And I absolutely hate eating overripe bananas for some reason… As a result, I bake banana bread somewhat often and/or end up with a lot of bananas in my freezer for smoothies. I don’t bake muffins often, but I really should, because that way I can eat you can eat a few, and freeze the rest for a later date!

I usually have very little patience for complicates recipes with too many steps, and admittedly this recipe does have a step that is time consuming. That said, it is hands off time, so you can just go and do something else and it is well worth it as the muffins turn out extra moist as a result.

These are great for breakfast on the go or a snack. They will also work well in your jersey pocket on a long ride. If you do plan on taking them on a ride, cut them into smaller pieces once baked and cooled off or make then smaller.

The recipe makes 6 jumbo sized muffins. If you use a regular size muffin tin, you might want to adjust baking time.


Banana Oatmeal Muffins

Makes 6 ‘jumbo’ muffins   |   Hands on time: ~10 minutes   |   total time: 1:25-1:30 hours 


  • 3/4 cup rolled oats (I use sprouted certified gluten free ones)

  • 1/2 cup milk of choice

  • 2 large ripe bananas (~1 cup), mashed

  • 1/2 cup butter, melted

  • 1/3 cup coconut sugar

  • 1 egg, beaten

  • 1 cup brown rice flour

  • 1/2 cup tapioca flour

  • 1 tsp baking powder

  • Pinch salt

  • Chocolate chunks or chocolate chips (1/4-1/2 cup)


  1. Add oats and milk to a bowl and mix to cover. Let soak for ~1 hour, then drain excess milk, if needed

  2. Preheat oven to 350 degrees and grease muffin tin with oil, butter or use muffin paper cups

  3. Add beaten egg, melted butter, mashed bananas and coconut sugar. Mix well

  4. Add brown rice flour, tapioca flour, pinch salt and baking powder. Mix to combine, but avoid over mixing

  5. Fold in chocolate chunks / chocolate chips

  6. Pour into muffin tins, filling them approx 1/3 (they won’t rise much, just a little bit)

  7. Bake for 20-30 minutes, depending on your oven. My oven is relatively fast, so I baked them for 20-25 mins

  8. Let cool in the tin for a few minutes, then transfer to a cooling rack