Incredibly tender and delicious, this banana oatmeal muffins recipe with streusel oat topping will have everyone in your house absolutely addicted!
Why This Recipe Works
Delicious & Good For You: One of the wonderful reasons that you should start baking with bananas is that it makes everything super moist and tender! The moisture of the fruit when being baked helps to keep these banana oatmeal muffins tender and fluffy. The second most important reason is that bananas are healthy and putting them into a baked good means you have some good for you nutrients in there!
Great for On-the-Go: Who doesn’t love a convenient breakfast? Having some of these banana oatmeal muffins on hand in the mornings will make your life so much easier. You can pop it in the microwave for a few seconds so that it is nice and warm too! Yum!
If you’re looking for other incredible breakfast-friendly quick breads, check out this recipe for Lemon Blueberry Bread from Ali over at Champagne and Coffee Stains too.
- Muffin Tin with Muffin Liners
- Mixing Bowl
- Pastry Blender
My banana oatmeal muffins recipe uses pantry staples to make this recipe extra easy. Here’s what you’ll need:
- Bananas: For this recipe, you will want your bananas to be pretty ripe. If you have unripe bananas, I have some tips on what to do below.
- Sugar: Regular sugar is used to make these muffins just slightly sweet.
- Egg: You will need one egg here for added structure.
- Melted Butter: Melted butter adds moisture and flavor.
- Flour: I used regular all purpose flour here. If you are gluten free, you can use gluten free flour instead.
- Quick Oats: Make sure to use quick oats and not normal oats. I also ground them up in a food processor for more of an oat flour.
- Baking Powder & Baking Soda: Baking powder and soda are both used to help the muffins rise!
- Salt: A bit of salt helps balance the flavors.
- Streusel Topping: For the streusel topping, you are going to want cold butter along with flour, sugar, and more oats.
How To Make Banana Oatmeal Muffins:
- Preheat & Prep Tin: Preheat the oven to 425 F. Line a large muffin tin with muffin liners and set it aside.
- Start to Mix: In a mixing bowl, mash the bananas with a fork or potato masher. Add in the sugar, egg, and melted butter and stir to combine.
- Blitz Oats: This recipe works best if you pulse the quick oats in a spice grinder or food processor into a finder flour. Finely grind up the 1/2 cup of oats and place it into the bowl with the bananas.
- Add Dry Ingredients: Mix in the flour, baking powder, baking soda, and salt and stir everything together until just combined. Avoid over mixing here.
- Scoop into Muffin Tin: Scoop about 1/3 cup of batter into each muffin cup. There is enough batter to make about 8 larger muffins or 12 standard muffins.
Streusel Oat Topping-
- Make the Streusel Topping: Next, you will want to make the topping. Combine the cold butter, flour, oats, and sugar in a small bowl and use a pastry blender to blend it together until it looks like course cornmeal. Top off each banana muffin with about 1 tbsp of the topping mixture prior to baking.
- Bake: Bake the muffins for 10 minutes at 425 F. After 10 minutes, reduce the heat to 350 F and continue baking for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool & Enjoy: Remove the muffin tin from the oven and let the muffins cool a bit before removing them and placing them onto a wire rack to continue cooling. Store any leftover muffins in an airtight container and enjoy within 5 days!
- Be careful not to over mix the batter! In order to achieve a tender muffin, you want to make sure that you don’t over mix the batter after adding in the flour.
- Want them sweeter? Throw in some chocolate chips for a sweeter treat!
- Don’t skip the streusel! In my opinion, what sets this banana oatmeal muffins recipe apart is the crunchy, buttery streusel topping. It takes a little bit more effort but it is totally worth it!
Frequently Asked Questions
You can store your muffins at room temperature in an airtight container for up to 5 days. They are delicious at room temperature or warmed up in the microwave!
Absolutely! Place the baked and cooled muffins in a freezer safe container or bag and freeze for up to 3 months. You can take out a muffin as you want them and microwave them until heated through.
If your bananas aren’t quite ripe enough yet, don’t worry! Peel the banana and microwave it for about 30 seconds. You can smash them up after they come out of the microwave. They will get warm, so let them come back to room temperature again before using them!
More Breakfast Recipes to Try
- Make Ahead Sausage Egg Cups
- Keto Blueberry Muffins
- Smoked Eggs in a Boat
- Cauliflower Breakfast Casserole
- Air Fryer English Muffins
Banana Oatmeal Muffins Recipe
- 4 overripe Bananas
- 1/2 cup Sugar
- 1 Egg
- 5 tbsp. Melted Butter
- 1 cup Flour
- 1/2 cup Quick Oats ground finely
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 2 tbsp. Cold Butter
- 2 tbsp. Flour
- 2 tbsp. Oats
- 1 tbsp. Sugar
- Preheat the oven to 425F. Line a large muffin tin with muffin liners and set it aside.
- In a mixing bowl, mash the bananas with a fork or potato masher.
- Add in the sugar, egg, and melted butter and stir to combine.
- This recipe works best if you pulse the quick oats in a spice grinder or food processor into a finer flour. Finely grind up the 1/2 cup of oats and place it into the bowl with the bananas.
- Mix in the flour, baking powder, baking soda, and salt and stir everything until just combined. Do not overmix the muffin batter.
- Scoop about 1/3 cup of batter into each muffin cup. There is enough batter to make about 8 larger muffins or 12 standard muffins.
- Make the streusel topping by combining the cold butter, flour, oats, and sugar into a small bowl and use a pastry blender to blend it together until it looks like coarse cornmeal.
- Place about 1 tbsp. of the topping mixture right over the top of each muffin.
- Bake the muffins for 10 minutes at 425 F. After 10 minutes, reduce the heat to 350 F. and continue baking for 30-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the muffins cool a bit before removing them and placing them onto a wire rack to continue cooling until they hit room temperature.
- Muffins are best when eaten within 5 days, Keep them stored in an air tight container and enjoy.