Almond and oat flour banana chocolate chip muffins

Gluten free almond and oat flour banana muffins cooling on a wire rack.Working from home on and off this past year (currently teaching from home, could change sometime, who knows?), I’ve come to appreciate a few silver linings. Whilst it’s definitely not the ideal situation , it does afford me the luxury of eating a proper meal in the middle of the day and sometimes there’s even time to bake in the afternoons (best break from screen time ever!).

Gluten free almond and oat flour banana muffins on a cooling rack with muffins on a tray next to them.This happens to come at a time when, coincidentally, I’m working on a few projects that involve baked goods so, while I’d desperately love to be back at school in-person, I’m taking the little bonuses of this current situation and trying to focus on those!

Today’s recipe is a result of a few different things: Firstly, as I mentioned in my ANZAC Day post earlier in the week, I’m experimenting with a few different versions of some favourite recipes to make them more “inclusive” (as in, celiac-friendly, vegan-friendly, grain-free-friendly). Secondly, I am always curious to see how baked goods fare when you make them “free-from”. Thirdly, I was painfully aware than some very good friends who can’t eat gluten haven’t had any treats recently and I wanted to spread the love a little bit.

Gluten free almond and oat flour banana chocolate chip muffin cut open on a plate with a tray of muffins behind it.

Why do these have TWO types of flour?

As I was working with the oat flour for the ANZAC biscuits on the weekend, my mind went to a favourite muffin recipe, these gluten and dairy-free banana chocolate chip muffins that I developed last spring working my way through my Covid pantry (how are we STILL in the same situation over a year later?). I love that recipe and was thinking to make those with the oat flour I had out but then my eye fell on the almond flour I’ve been experimenting with and wondered if a combination of almond flour and oat flour would make these a little lighter. Sometimes ALL oat flour in a baked good is too dense, sometimes ALL almond flour is too fudgy/ dense a texture, especially for a muffin. The all-oat flour muffin linked above doesn’t have eggs, this one does and I think I prefer the texture here, it’s more “cakey” (but these definitely taste like muffins and not cupcakes!).

Ok, so no gluten, how do they taste?

According to two VERY trusted sources, “you can’t even tell these aren’t normal muffins”. Nuff said!

The texture of these is really lovely – they are not dry (I’ve made them and omitted the oil before and it just doesn’t work so well) but also not so moist they are “squishy” when you cut them open. They are not dense, as some gluten-free baking is. They rise beautifully in the oven (make sure you pat those chocolate chips into the batter so they stick!). They taste great at room temperature – although one right out of the oven tasted great too. Whilst I recommend letting them come to room temperature just because they are so soft when they first come out of the oven, I wasn’t sure if they were cooked so I cut into one straight away and then felt I needed to taste it, just to be sure. Minutes later, it had disappeared! They hold up a few days later, too!

Gluten free almond and oat flour banana chocolate chip muffins on a bking tray with one cut open to see the insides.Wait, so I don’t have oat flour, what do I do?

If you don’t have oat flour on hand, you can make your own! Simply weigh out the amount of oats you need and blitz them in a small food processor or a spice grinder. Depending on what oats you are using, 1 cup of oats might make MORE than one cup of the flour. So make sure you use the right amount.  If you can’t get them super finely ground, for this recipe it’s ok. Just DON’T replace the oat flour with oats.

Yield: 12

Almond and oat flour banana chocolate chip muffins

Gluten free almond and oat flour banana muffins cooling on a wire rack.

Easy gluten-free almond and oat flour banana muffins with chocolate chips. Perfect for breakfast... or anytime!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 75g (3/4 cup) almond meal
  • 120g (1 cup) oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 60ml (1/4 cup) vegetable oil
  • 60 ml (1/4 cup) maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 medium ripe bananas (approx 200g), peeled and well-mashed (for a heaping cup of mash)
  • 100g (1/2 cup) chocolate chips (+ extras for topping the muffins)


    1. Preheat oven to 350˚F.
    2. Line a 12 cup muffin tin with paper liners.
    3. In large bowl, whisk the almond meal, oat flour, baking soda and baking powder together.
    4. In a medium bowl, whisk the vegetable oil, maple syrup, eggs and vanilla together until well combined.
    5. Pour the wet ingredients into the dry ingredients and use a rubber spatula to mix until just combined.
    6. Add the mashed banana and stir through.
    7. Add the chocolate chips and mix until evenly distributed through the batter.
    8. Use a 3-tablespoon cookie scoop to divide the mixture between the muffin tins.
    9. Sprinkle a few more chocolate chips on top of each muffin, pressing down slightly.
    10. Bake for 22-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
    11. Let the muffins sit in the muffin tin until they are nearly completely cool. They will be VERY soft when they first come out of the oven and hard to handle.
    12. Store in airtight containers for a few days at room temperature.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

Gluten free almond and oat flour banana muffin just out of the oven cooling on a wire rack.These are a delicious change from your regular banana chocolate chip muffin and, because of the almond flour, they keep you satisfied thanks to the extra protein. I’ll be making these again and again!

What about you? Is there a favourite recipe you’ve successfully made gluten-free?

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