Description
Deliciously moist and healthy banana oatmeal muffins made with wholesome oats, ripe bananas, and warm spices. These muffins are perfect for a nutritious breakfast or a wholesome snack, featuring a tasty cinnamon oat topping that adds a delightful crunch.
Ingredients
Scale
Main Batter
- 1 ½ cups old fashioned oats or rolled oats
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1 whole large egg
- ¼ cup vegetable oil (or any neutral oil)
- 1 teaspoon vanilla extract
- 1 ½ cups ripe bananas, mashed (about 3–4 medium bananas)
Topping
- ½ cup old fashioned oats
- ¼ teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when the batter is ready.
- Mix dry ingredients: In a large bowl, combine the oats, flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to evenly distribute all ingredients.
- Whisk wet ingredients: In a separate smaller bowl, whisk together the egg, oil, and vanilla extract until fully blended and smooth.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients bowl and stir gently until just combined. The batter will be quite dry at this stage.
- Add mashed bananas: Fold the mashed bananas into the batter gently until all the dry ingredients are fully incorporated, creating a moist and thick batter.
- Fill muffin tin: Evenly divide the batter among a muffin tin that has been lightly sprayed with nonstick spray or lined with paper liners, filling each cup about 3/4 full.
- Prepare topping: In a small bowl, mix the oats, cinnamon, brown sugar, and melted butter. Sprinkle this mixture evenly over the tops of each muffin to create a crunchy topping.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- You can substitute whole wheat flour for all-purpose flour for a healthier option.
- Feel free to add nuts or dark chocolate chips to the batter for extra texture and flavor.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To freeze, wrap muffins individually and freeze up to 3 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: banana oatmeal muffins, healthy muffins, easy breakfast, banana recipe, oats muffin, cinnamon topping
