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Banana Oat Buttermilk Muffin Top 8 Top 9 Top 14 Allergy Friendly Gluten Free Vegan Nut Free

Banana Oat Muffin

Course Breakfast, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes


  • 3 large Bananas, mashed
  • 1 C Light brown sugar, packed
  • 2 C Buttermilk Or substitute 2C nut milk or other dairy alternative stirred with 2T lemon juice. This will thicken. Let sit about 5-10 minutes before adding to recipe.
  • 1/2 C Grapeseed Oil
  • 2 large Eggs Or use 1/2 C unsweetened applesauce in place of 2 eggs.
  • 2 C Flour Use traditional all-purpose flour or a gluten-free measure-for-measure such as Bob's Red Mill or King Arthur.
  • 2 C Oats Zego is a certified gluten free oat.
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 T Cinnamon
  • 1/2 tsp Nutmeg optional
  • 1 T Ground Flaxseed optional
  • 1 tsp Turmeric optional


  1. Combine the mashed bananas and brown sugar. Next, add in the buttermilk, oil, eggs. In a separate large bowl mix the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, flaxseed and turmeric. Mix the wet and dry ingredients. Fill greased muffin tins 3/4 full, and then bake for 18-20 minutes, or until golden brown, at 400.