Oat & Corn Flour Banana Chocolate Muffins (Gluten Free)

GLUTEN-FREE Oat Flour Banana Chocolate Muffins - Moist and healthy muffins that are great for breakfast!

Store these muffins in an airtight container at room temperature, and they will be good for 5 to 6 days!


  • 3 large, ripe bananas (about 1 1/3 cups mashed)
  • 1/3 cup plain yogurt
  • 1/3 cup almond butter
  • 3 tablespoons safflower oil (any other vegetable oil works, too), more for greasing muffin pan
  • 3/4 cup (85g) coconut sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/4 cups (160g) oat flour
  • 1/2 cup (70g) corn flour
  • 1 tablespoon tapioca flour or starch
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (115g) bittersweet dark chocolate, chopped
  • turbinado sugar for topping (optional)
  • oats for topping (optional)


  1. Preheat oven to 350ºF (175ºC). Slide an oven rack into the center position.
  2. In a large bowl, mash the bananas with a fork. Using a wooden spoon, mix in the yogurt, almond butter, oil, coconut sugar, egg and vanilla. Continue mixing until all the ingredients are well incorporated.
  3. Add the oat flour, corn flour, tapioca flour, cinnamon, baking soda and salt to the wet batter and stir until no dry streaks are visible. Fold in the chopped chocolate.
  4. Grease the 9 wells in your muffin pan with oil. You shouldn’t need much more than 1/2 teaspoon per well. Distribute the batter evenly among the wells. I like using a large ice cream scoop for this.
  5. Sprinkle a pinch of turbinado sugar and rolled oats on top of the muffins, if you like.
  6. Bake the muffins for 25 to 28 minutes, until the edges are golden brown. Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack.


NUTRITION INFORMATION: Amount Per Muffin: Calories: 356, Total Fat 15.7g, Saturated Fat: 3.4g, Sodium: 256mg, Cholesterol: 21mg, Total Carbohydrate: 53g, Dietary Fiber: 4g, Sugar: 40g, Protein 6.3g

  1. I find that mashing bananas with a fork leaves fewer lumps.
  2. If you want to decorate the top of your muffins with banana slices, slice off a small chunk of banana, about 1 1/4 to 1 1/2 inches long. Cut that banana chunk into thin slices. Add those slices on top of the filled muffin wells before baking. You’ll probably need a few banana chunks for this.
  3. Don’t use greek yogurt because there isn’t enough liquid in it.
  4. If you are using chocolate chips, use about 2/3 to 3/4 cup of chips.