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Banana Oatmeal Almond Flour Muffins are gluten free, dairy free and make for the perfect after school snack for kids. You can whip these easy oat almond flour muffins up in less than 30 minutes!

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My perfect morning would start with a hot cup of coffee and a muffin, watching the sunrise in complete quiet before the kids get up.

I’d make a batch of these almond flour oatmeal muffins, add some chocolate chips and top them with drippy almond butter.

I have to fight my kids for these banana muffins with almond flour and oats or else I won’t get any.

Why We Love Banana Oatmeal Almond Flour Muffins

• Kid friendly – That’s a given. With three small mouths to feed, I have to have kid-friendly snacks always available, and these almond flour muffins are a hit. These are even tastier slathered with chocolate cashew butter! For more kid friendly snacks and muffins, check out this easy toddler snacks roundup.
• Great way to use up ripe bananas – Got loads of ripe bananas but not a banana bread fan? No problem! These almond flour oatmeal muffins are a great way to use them up!
• Gluten free and dairy free – Even if you aren’t gluten-free, these muffins have a base of almond flour and oat flour, which combine for a hearty, yet fluffy baked good. Almond flour oat muffins are superb!
• Ready in 30 minutes – If you plan it right, you can have these baking while kids are eating breakfast and they’re ready for school lunch. We also them in the car on the way as a road trip snack.
• High in protein – Each oatmeal almond flour muffin has 8 grams of protein. That’s unheard of for a muffin snack, but a major perk! Keep your kids satisfied before and/or after soccer practice with these tasty make ahead muffins. I also love these as snacks for a breastfeeding mom since they are so filling!
• Great for meal prep – If you need meal prep snacks for busy weeks, I love to make these. I’ll also rely on these as postpartum snacks. High protein and fiber are great for satiety, but the healthy fats are great for milk production and hormones.

Ingredients

If you don’t regularly buy almond flour, add it to your next Thrive Market or amazon order because it’s a high-protein, high-fiber flour that adds the perfect texture to these almond flour and oatmeal muffins.

Here is everything else you need.

• Almond Flour – My two favorites are Bob’s Red Mill Almond Flour and Anthony’s. You could substitute almond flour with chickpea flour, but I wouldn’t substitute all-purpose or whole wheat on a 1:1 ratio. These are meant to be gluten-free muffins.
• Oat Flour – aka oats ground into flour or you can buy this. If you have extra, try them in these almond butter energy bites.
• Bananas
• Cinnamon
• Eggs – I didn’t test these as vegan muffins, but I assume you could use a flax egg to make it vegan
• Apple Cider Vinegar – This helps the muffins rise!
• Almond Butter – Any nut butter works but almond butter tastes best.
• Almond Milk – This is to keep the muffins dairy-free, but you could use any milk of choice.
• Chocolate Chips 

Other Mix In Ideas

There are plenty of other ingredients you could add. Some of my favorites include:

• Nuts
• Dried fruit (raisins, cranberries, cherries)
• Pumpkin puree instead of banana
• Flax seeds or chia seeds
• Mini chocolate chips
• Any nut butter (DIY salted peanut butter would be delicious!)

Nutrition of Almond Flour Oat Muffins

Once of the main reasons I love these healthy oat and almond flour muffins for kids is because of their nutrition breakdown.

• Refined sugar free – These gluten free banana muffins with almond flour are refined sugar-free (if you don’t add the chocolate chips). We can thank the wonderful ripe bananas for adding some natural sweetness, just like in these strawberry banana chickpea flour muffins.
• Healthy fats– They are full of healthy fats and have a real almond flavor from almond butter and almond flour. And extra nutrients!
• High in fiber – We’re getting fiber from both oat and almond flour, almond butter and banana. The oat flour keeps these gluten free banana oat muffins extra soft and fluffy, with a perfect gooey inside and soft finishing texture, while adding extra fiber.
• High protein – Since almond flour packs a little more protein than regular all purpose, whole wheat and coconut flour, these almond butter muffins also have more protein than competitors, coming in at 8 grams per muffins.

How to Make Almond Flour Oatmeal Muffins

Preheat your oven to 350, and while that’s happening, place silicone or muffin liners into your muffin tin.

Mix your dry and wet ingredients in separate bowls, and then add your dry to your wet ingredients. This is where you could add optional add-in’s, such as mini chocolate chips, diced fruit, etc.

If you omit the chocolate chips and sugar, these are great as baby led weaning muffins!

Then, bake for 20-23 minutes. Simple!

How to Store Banana Oatmeal Almond Flour Muffins

Store them in a cool, dry place for up to 3-4 days. They are fine in a tight tupperware on the counter.

These oat almond flour muffins are great for freezing, which is why I love them as a meal prep snack. Freeze them for up to 3 months!

• Dairy Free Pumpkin Muffins
• Almond Flour Zucchini Muffins
• Sweet Potato and Zucchini Muffins 
• Gluten Free Blueberry Muffins
• Gluten Free Chocolate Zucchini Muffins

Continue to Content

Yield: 12 muffins

Almond Flour Banana Muffins (Gluten Free)

Print

Almond Flour Banana Muffins are the perfect portable snack, and perfect for the kids! You can whip these banana almond muffins up in less than 30 minutes without any oil or added sugars!

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Ingredients

• 1 cup almond meal or almond flour
• 1/2 cup oat flour + 1 tbsp
• 1 tsp baking soda
• ½ tsp sea salt
• ¼ tsp cinnamon
• 2 banana, mashed
• 2 eggs
• 1 tbsp ACV
• 1 tsp vanilla extract
• 1/4 cup almond butter
• 2 tbsp almond milk
• 1/2 cup chocolate or peanut butter chips (I used ½ peanut butter chips, ½ chocolate chips)

Instructions

1. Preheat oven to 350 degrees F. Line 12 muffin cups with liners and spray the inside of the liners with nonstick cooking spray
2. In large bowl, whisk together almond flour, oat flour, baking soda, sea salt and cinnamon
3. In a separate bowl, mix together mashed bananas, eggs, ACV, vanilla extract, almond butter, almond milk.
4. Add dry ingredients to wet ingredients and stir until combined. Fold in chocolate chips.
5. Bake for 20-23 minutes or until toothpick comes out clean. 
6. Let them cool. They will harden slightly but they will still have a chewy soft texture, due to the almond meal/flour

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Arrowhead Mills Organic Oat Flour, 16 oz. Bag (Pack of 6)
• 
  Nestle Toll House Peanut Butter and Milk Chocolate Morsel Mix, 11 Ounce
• 
  Bragg Organic Apple Cider Vinegar 32 Oz - With The Mother - USDA Certified Organic - Raw - All Natural, w/Measuring Spoon
• 
  Nature's Eats Blanched Almond Flour, 64 Ounce

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 33mgSodium: 229mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 8g

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