Banana Oatmeal Muffins Recipe

Incredibly tender and delicious, these banana oatmeal muffins with streusel oat topping will have everyone in your house absolutely addicted!

Course Breakfast, Dessert

Cuisine American

Keyword Banana Oatmeal Muffins Recipe

Prep Time 15

Cook Time 35

Servings Large Muffins

Calories 233kcal

Author Bon Appeteach

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.

You can store your muffins in an airtight container at room temperature for up to 5 days!