These bakery-style Banana Oatmeal Muffins with the sweet flavor of banana and cinnamon are crowned with a buttery oatmeal topping. They are moist and tasty and everything you ever wanted in a muffin. These, plus a fresh cup of coffee, equals heaven.
How to make Banana Oatmeal Muffins
In a medium bowl, whisk together the flour, rolled oats, sugar, baking soda, baking powder, cinnamon, and salt. In another small bowl, mash your bananas well with a fork. Combine the mashed banana, vegetable oil, milk, egg, and vanilla extract in a large bowl. Now add the dry ingredients to the wet ingredients and stir just until combined. Fill the muffin cups just shy of the top with the batter.
Now 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 muffins and gently press down, so it adheres. Bake for about 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 moving the muffins to a wire rack to cool.
Recipe tips
- Use very ripe bananas for these. They are much easier to mash, have more flavor, and keep baked goods moist.
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
- Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats. See How to Test if Baking Soda or Baking Powder is Expired.
- Stir the batter just until combined. Overmixing can make the muffins dense and rubbery.
- Add 1/2 cup chopped nuts like pecans or walnuts to the topping mixture. Or add 1/2 cup raisins or dried cranberries to the batter.
- Let the cooked muffins rest in the tin for 5 minutes before carefully removing them to wire racks.
- Don’t overbake the muffins. Bake just until a toothpick inserted in the center of one of the muffins in the center of the tin comes out clean or with just a few moist crumbs.
- For a little extra sweetness, stir in a cup of chocolate chips.
- Store the muffins in an airtight container on the counter for up to 4 days or freeze them for up to 3 months. See more below about freezing muffins.
How to freeze muffins
First, let the cooked muffins rest in the tin for 5 minutes before carefully removing them to wire racks. Do not wash the tin yet. Once the muffins have fully cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Once they are fully frozen, place them in a heavy-duty freezer bag removing as much air as possible, or a freezer-safe storage container. Freeze for up to 3 months. Thaw in the fridge overnight. If desired, reheat in the microwave for about 10-15 seconds.
More muffin recipes
Banana Oatmeal Muffins
Moist and easy bakery-style Banana Oatmeal Muffins with a sweet and crunchy five-ingredient oatmeal topping make a great on-the-go breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: breakfast
- Method: bake
- Cuisine: American
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large ripe mashed bananas (about 1 cup)
- ½ cup vegetable oil
- ⅔ cup milk
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Topping
- ½ cup flour
- ½ cup rolled oats
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375 degrees. Line a standard-size 12-count muffin pan with paper liners.
- In a medium bowl, stir together the flour, rolled oats, sugar, baking soda, baking powder, cinnamon, and salt. In another small bowl, mash your bananas with a fork.
- In a large bowl, combine the mashed banana, vegetable oil, milk, egg, and vanilla extract. Now add the dry mixture to the wet mixture and stir just until combined.
- Fill the muffin tin 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 muffins and gently press down, so it adheres. 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 moving the muffins to a wire rack to cool.
Notes
- Use very ripe bananas for these. They are much easier to mash, have more flavor, and keep baked goods moist.
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
- Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats. See How to Test if Baking Soda or Baking Powder is Expired.
- Stir the batter just until combined. Overmixing can make the muffins dense and rubbery.
- Let the cooked muffins rest in the tin for 5 minutes before carefully removing them to wire racks.
- Don’t overbake the muffins. Bake just until a toothpick inserted in the center of one of the muffins in the center of the tin comes out clean or with just a few moist crumbs.
- For a little extra sweetness, stir in a cup of chocolate chips.
- Store the muffins in an airtight container on the counter for up to 4 days or freeze them for up to 3 months. See more below about freezing muffins.
Keywords: how to make banana oatmeal muffins, oatmeal banana muffins, banana oat muffin recipe
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Anne Marie
Do you use old fashioned or quick rolled oats?
★★★★★
Beth Pierce
Sorry about the delay. Old fashioned rolled oats.
Larissa
Can I use frozen ripe bananas?
Anyone add chocolate chips before? Would it effect the recipe?
Beth Pierce
Sorry about the delay! Yes but thaw them first so they work in to the batter well. You can certainly use chocoalte chip.
Harini Vino
Wow! This recipe was so delicious. Your instructions are very clear. Thanks for the recipe.
★★★★★
Sandy Gotter
Hi, can I use buttermilk instead of the milk.?
Thanks can’t wait to try this recipe. Sandy
Beth Pierce
Yes, you can.
Yeah Lifestyle
These look lush and perfect as a breakfast snack for kids as well. Can’t wait to try your recipe
★★★★★
Allyson Zea
My kids loved these for breakfast! Thanks!
Tammy
I love banana bread so these muffins are right up my alley! They look so delicious and the crumble on top is perfect.
Chad
The muffins were soooo good!!! Thank you so much for the recipe. It was very easy to follow. I can’t wait to make it again.
Jupiter Hadley
We eat a lot of banana muffins but have never thought about adding oatmeal! This recipe is so fun, thank you for sharing.
Sandra
My kids really enjoyed these!! I will make it again this weekend! Thanks for the recipe!
★★★★★
Beth Pierce
Thanks, Sandra! I am so glad that they enjoy them!
katerina
These muffins are heavenly!! I would love one right now with my cup of coffee!! AMAZING!
★★★★★
Beth Pierce
Thanks, Katerina! So glad that you like the banana oatmeal muffins!
Catalina
My new breakfast! I love the banana and oatmeal combo! Yum!
★★★★★
Amanda Batcher
These muffins are the perfect bite for breakfast… my family loves them!
★★★★★
Beth Pierce
Thanks, Amanda! So glad that they like them.