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Soft, moist banana oatmeal muffins naturally sweetened with ripe bananas and made with whole grain oats. A wholesome, one-bowl recipe that’s quick to prepare and perfect for breakfast, snacks, or brunch.

Ingredients

Scale
  • 1 ½ cups old fashioned (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 of ground nutmeg
  • 1 large egg
  • ¼ cup neutral oil (vegetable, canola, or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups ripe bananas, mashed (about 3–4 medium bananas)
  • ½ cup old fashioned (rolled) oats (topping)
  • ¼ teaspoon ground cinnamon (topping)
  • 2 tablespoons brown sugar (topping)
  • 2 tablespoons melted butter (topping)

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray.
  2. In a large bowl, whisk together oats, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly mixed.
  3. In a separate bowl, whisk the egg, oil, and vanilla until smooth and combined.
  4. Pour the wet ingredients into the dry ingredients and mix gently just until everything comes together; do not overmix.
  5. Fold in the mashed ripe bananas until the batter is uniform.
  6. If using whole oats, let the batter rest for 5–10 minutes to soften the oats.
  7. Divide the batter evenly into the muffin cups, filling each about three-quarters full.
  8. In a small bowl, stir together the topping oats, cinnamon, brown sugar, and melted butter.
  9. Sprinkle the topping evenly over each muffin.
  10. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for best flavor and moistness., Mix the batter gently until just combined to keep muffins light and fluffy., Let the batter rest if using whole oats to soften them for better texture., Use paper liners or nonstick spray to prevent sticking., Cool muffins completely before storing to avoid moisture buildup., Optional mix-ins include chocolate chips, blueberries, nuts, peanut butter swirls, shredded coconut, and pineapple., Egg substitutes such as flax or chia eggs can be used for vegan variations., Store muffins at room temperature up to 3 days, refrigerated up to 5 days, or freeze for up to 3 months.

Nutrition

Find it online: https://cookingcrumbs.com/healthy-banana-oatmeal-muffins/