Banana Oatmeal Muffins

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!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 291

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.

Nutrition