Banana Oatmeal Muffins (Gluten, Soy & Dairy Free)

Banana Oatmeal Muffins (Gluten, Soy & Dairy Free)

These banana oatmeal muffins are packed with nutrition and are so yummy! Make extra and store in the freezer for future snacking! 


  • 1.5 cups rolled oats or 1.5 cups oat flour 
  • 1/2 cup almond flour
  • 2 medium very ripe bananas (with brown spots)
  • 6 ounces non dairy milk
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 cup chocolate chips, optional



  • Preheat the oven to 375 degrees F and grease 10 cups of a standard size muffin tin.
  • Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.
  • Add the rest of the ingredients except the chocolate chips, if using.
  • Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
  • Divide among 10 muffin cups. You want each cup to be about 3/4 full. Top with chocolate chips if using.
  • Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack (or just tilt a bit in the pan to let air flow underneath) to cool. Serve warm, at room temperature, or chilled.
  • Enjoy!!!!

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