Soft, fluffy, moist Banana Oatmeal Muffins with a brown sugar streusel topping will bring major deliciousness to your breakfast table. These are easy to make with simple ingredients and bake up wonderfully light and flavorful. They’re freezer-friendly and a great way to use up overripe bananas!

A few more great muffin recipes to add to your baking list: customizable oatmeal muffins, zucchini muffins, and mixed berry muffins!

Banana Oatmeal Muffins on a wire rack.

Banana Oatmeal Muffins are a super cozy snack or quick grab-n-go breakfast! These light and fluffy bakery-style muffins are loaded with warm banana flavor and topped off with a cinnamon sugar topping. With a moist, soft texture, these are sure to satisfy your tastebuds and keep you satisfied all morning long.

This is such a great recipe! I’ve been making these weekly for several weeks now, and they are definitely a part of our breakfast routine! I like to add chopped walnuts and a bit of ground flaxseed, just to raise some of the nutritional content. Thanks so much for this recipe!

— Lainie

Why you’ll love this recipe

  • They’re so flavorful! The warm cinnamon banana flavor is like a hug in a muffin. Then, the slightly crunchy cinnamon sugar oat streusel really makes these something special.
  • So easy! Banana oatmeal muffins are simple to make and a great option to add to your weekly rotation when you’re craving something sweet. These are fuss-free to mix up, and are ready to serve in just about 30 minutes. 
  • Versatile: This is a great base muffin recipe that you can easily customize with favorite add-ins like chocolate chips or chopped nuts.
  • Great for meal prep: These keep well for days, and are great to grab as you’re heading out the door to school or work. They’re even freezer-friendly!

Ingredients you’ll need

This banana oatmeal muffin recipe is made with simple pantry staples that come together for major deliciousness! If you’re looking for exact measurements, they’re all in the recipe card at the end of the post.

Bowl with oats, sugar, flour, milk near bananas and an egg.
  • Flour: Use all-purpose flour or whole wheat pastry flour for maximum tenderness.
  • Oats: I really like the heartiness of old-fashioned rolled oats in this recipe, but you can also use quick oats.
  • Sugars: A mix of granulated sugar and light brown sugar for the perfect sweet flavor.
  • Baking staples: Baking powder and baking soda ensure these have the perfect rise and texture.
  • Ground cinnamon: The warm spice that makes your banana muffins so cozy.
  • Salt: Enhances all the other flavors.
  • Mashed ripe banana: Use extra ripe bananas, with brown or black spots to give these natural sweetness.
  • Oil: You can use avocado oil, vegetable oil, canola oil, or melted and slightly cooled coconut oil to add moisture and tenderness.
  • Milk: Thins the batter slightly and contributes to the soft and tender crumb. You can use regular or dairy-free milk.
  • Egg: One egg gives these stability, and structure and adds richness.
  • Vanilla extract: Adds to the warmth and sweetness.
  • Streusel topping: A mix of flour, rolled oats, brown sugar, cinnamon and melted butter for the streusel topping that truly takes these to the next level!

Variations and substitutions

  • Different flours to use: Using all-purpose flour results in a soft, fluffy texture, but you can also use a whole wheat flour, like whole wheat pastry flour. If you do use whole wheat flour, you may need to add 2-4 more tablespoons of milk, as whole wheat flour tends to be more dense. A 1-to-1 gluten-free flour may work, although I have not tried this.
  • Nuts: For a nutty crunch, experiment with stirring about 3/4 to 1 cup chopped walnuts, pecans or almonds into the batter.
  • Baking chips: Semi-sweet chocolate chips, dark chocolate chips, peanut butter chips or any other baking chips would be a great add-in. Mix in about 3/4 to 1 cup.
  • Omit the streusel topping: I absolutely love the added topping but this recipe is wonderful without it too, if you don’t want to hassle with it or want to lower the calories some.
  • Other banana muffins: Looking for other banana muffin options? Try our classic banana muffins or banana protein muffins. Both recipes are very popular!

How to make this recipe

Whipping up muffins is super easy! Grab your muffin pan (this muffin pan is the best!) and let’s get to baking! Here’s the simple process:

Whisking together oats with flour, cinnamon, baking powder and baking soda.

1. Prep & mix dry ingredients: Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or spray generously with nonstick cooking spray. In a medium bowl, whisk the flour, rolled oats, sugars, baking powder, baking soda, cinnamon, and salt.

Whisking together milk, eggs, and oil.

2. Stir wet ingredients: In a large bowl, combine the mashed banana, oil, milk, egg, and vanilla extract.

Stirring the wet mixture with the flour mixture in a large mixing bowl.

3. Combine wet and dry ingredients: Add the dry mixture to the wet mixture and stir just until combined.

Muffin batter in a muffin pan.

4. Transfer batter to muffin pan: Fill the muffin cavities just shy of the top with the batter.

Stirring oats with flour, brown sugar and melted butter.

5. Make the streusel: In a medium bowl, make the topping. Stir together the flour, rolled oats, brown sugar, and cinnamon. Pour in the butter and stir with a fork until the mixture forms crumbs.

Banana oatmeal muffins baked in a muffin pan.

6. Bake: Sprinkle the crumb mixture evenly over the top of the muffin batter and gently press down, so it sticks. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool.

Helpful tips

Here are some helpful tips to ensure these banana oat muffins bake up to perfection:

  • Measuring flour: For accurate measuring, use a food scale or scoop the flour into the measuring cup with a spoon. Then, without shaking, level it off with a butter knife, pushing the excess back into the flour canister.
  • Mixing the batter: Be sure to not over-mix the batter. Stir the wet and dry ingredients by gently folding them together with a large spoon or spatula. Do not use a whisk. Over mixing the batter can produce tough muffins.
  • Mashing the bananas: There are a few ways to mash the bananas. You can actually use your mixer – peel and break them into chunks, place in your mixing bowl and beat until mashed. Then, you can just add in the other wet ingredients and use the mixer to stir them all together. You can also add the peeled bananas to a mixing bowl or shallow bowl and mash them with a fork or a potato masher.
  • Let cool: These will have the best tenderness on the inside if you give the muffins time to cool. After removing them from the oven set the pan on a wire rack and cool until almost room temperature.

Frequently asked questions

Can I make these oatmeal muffins into mini muffins?

Yes, you can use this same recipe and cook the batter in a mini muffin tin. This recipe should make approximately 36 mini muffins. Bake at 350ºF for 12-14 minutes or until a toothpick inserted into the center comes out clean.

Do these banana muffins taste like banana bread?

Yes, totally! But they have a lighter, softer and more fluffy texture. You’ll love them!

How to make banana oatmeal muffins moist?

To make these plenty moist, make sure you’re using a good ratio of wet to dry ingredients. These are perfectly moist and flavorful with the addition of milk, oil, brown sugar and mashed bananas.

Serving suggestions

These are great alone, but they also pair well with a variety of breakfast sides. Below are some options:

  • Hash browns or breakfast potatoes
  • Fresh fruit or fruit salad
  • Greek yogurt for a high protein meal
  • Bacon, sausage, or ham
  • Eggs

Storage recommendations

Banana oatmeal muffins are great for meal prep because they store well for days and they’re freezer friendly. 

  • Room temperature storage: These will keep for 3-4 days in an airtight container at room temperature.
  • Refrigerator storage: Store these in a large resealable bag or other airtight container in the fridge for up to 1 week. 
  • To freeze: For best results, wrap each one in plastic wrap, then place in a freezer bag and freeze for up to 3 months. Don’t forget to label the bag with the date.
  • To reheat: Frozen muffins will need to thaw at room temperature for 3-4 hours before serving. Or microwave for 20-30 seconds.
Banana oatmeal muffin with a bite taken out.

More muffin recipes to try

If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Banana Oatmeal Muffins on a wire rack.
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Banana Oatmeal Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Soft, fluffy, moist Banana Oatmeal Muffins with a brown sugar streusel topping will bring major deliciousness to your breakfast table. These are easy to make with simple ingredients and bake up wonderfully light and flavorful. They’re freezer-friendly and a great way to use up overripe bananas!
Author: Kim

Ingredients

  • 1 1/2 cups (187g) all-purpose flour
  • 1 cup (80g) old fashioned rolled oats
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (230 to 250g) mashed ripe banana (about 2 large bananas)
  • 1/3 cup avocado oil, vegetable, canola, or melted and slightly cooled coconut oil
  • 2/3 cup milk
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract

Topping

  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons unsalted butter, melted

Instructions 

  • Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or spray generously with nonstick cooking spray.
  • In a medium bowl, stir together the flour, rolled oats, sugars, baking powder, baking soda, cinnamon, and salt.
  • In a large bowl, combine the mashed banana, oil, milk, egg, and vanilla extract. Now add the dry mixture to the wet mixture and stir just until combined.
  • Fill the muffin cavities just shy of the top with the batter.
  • In a medium bowl, make the topping. Stir together the flour, rolled oats, brown sugar, and cinnamon. Pour in the butter and stir with a fork until the mixture forms crumbs.
  • Sprinkle the crumb mixture evenly over the top of the muffin batter and gently press down, so it sticks. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool.

Notes

  • Use very ripe bananas for these. They are much easier to mash, have more flavor, and moisten baked goods.
  • For accurate measuring, use a food scale or scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
  • Store the muffins in an airtight container on the counter for up to 4 days or freeze them for up to 3 months. 
photos by amie of food duchess
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1muffin, Calories: 291kcal, Carbohydrates: 43g, Protein: 5g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 27mg, Sodium: 203mg, Potassium: 147mg, Fiber: 2g, Sugar: 18g, Vitamin A: 170IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 2mg

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