Go Back
Healthy Banana Oatmeal Muffins

Banana Oatmeal Muffins

This recipe creates wholesome and satisfying Banana Oatmeal Muffins, a perfect grab-and-go breakfast or snack. They are a simple, one-bowl alternative to banana bread, using ripe bananas for natural sweetness and rolled oats for a hearty texture. The muffins are finished with a crunchy, buttery, cinnamon-sugar oat crumble on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ½ cup old-fashioned oats (for topping)
  • 2 Tablespoons brown sugar (for topping)
  • ¼ teaspoon cinnamon (for topping)
  • 2 Tablespoons melted butter (for topping)
  • 1 ½ cups old-fashioned or rolled oats
  • 1 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • A pinch of ground nutmeg
  • 1 large egg
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups mashed ripe bananas (about 3-4 medium bananas)

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Small bowl
  • Large mixing bowl
  • Medium-sized bowl
  • Fork
  • Whisk
  • Spatula
  • Ice cream scoop
  • Wire rack

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying with nonstick cooking spray.
  2. To make the topping, stir together the ½ cup of oats, brown sugar, and ¼ teaspoon of cinnamon in a small bowl. Pour in the melted butter and mix with a fork until crumbly. Set aside.
  3. In a large mixing bowl, whisk together all of the dry muffin ingredients: 1 ½ cups oats, flour, granulated sugar, baking powder, baking soda, salt, 1 teaspoon of cinnamon, and the pinch of nutmeg.
  4. In a separate, medium-sized bowl, lightly beat the egg. Then, whisk in the oil and vanilla extract until well combined.
  5. Pour the wet mixture into the large bowl with the dry ingredients. Use a spatula to stir them together until they are just combined. The batter will be very thick.
  6. Add your mashed bananas to the batter. Gently fold them in with your spatula just until you no longer see big streaks of flour. Do not overmix.
  7. Divide the batter evenly among the 12 prepared muffin cups. An ice cream scoop works well for this.
  8. Sprinkle the oat topping you made earlier evenly over the top of the batter in each cup.
  9. Bake for 18 to 20 minutes, until they are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, use very ripe bananas with heavily speckled or black skins for maximum sweetness and moisture. The most important tip is to not overmix the batter; stir only until just combined to ensure a tender, fluffy texture. Store completely cooled muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.