Go Back
Healthy Banana Oatmeal Muffins

Healthy Banana Oatmeal Muffins

Whip up a batch of these incredibly moist and wholesome banana oatmeal muffins, perfect for a quick breakfast or a healthy snack. This simple, one-bowl recipe uses the natural sweetness of ripe bananas and hearty rolled oats to create a satisfying treat. The crunchy cinnamon-streusel topping provides the perfect finishing touch to these delicious muffins.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 12-cup Muffin Tin
  • Paper liners
  • Large mixing bowl
  • Small Bowl
  • Whisk
  • Spatula
  • Wire rack

Method
 

  1. Begin by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin or fit it with paper liners.
  2. In a large bowl, whisk together the 1 ½ cups oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Grab a separate small bowl to whisk the egg, oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients, stirring with a spatula just until moistened. The batter will be quite thick.
  5. Gently fold in the mashed bananas until no dry flour streaks are visible. Avoid overmixing.
  6. For the streusel, mix the ½ cup of oats, ¼ teaspoon of cinnamon, brown sugar, and melted butter in a small bowl until crumbly.
  7. Distribute the batter evenly into the prepared muffin cups and sprinkle the streusel mixture over the top of each.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few moments before moving them to a wire rack.

Notes

  • Chef's Secret: The key to tender, fluffy muffins is to avoid overmixing the batter. Once you combine the wet and dry ingredients, stir only until the flour is just incorporated. A few lumps are perfectly fine and will result in a better texture. Pro Tip: For the sweetest and most moist muffins, use very overripe bananas with lots of brown spots. If your bananas aren't quite ready, you can speed up the process by baking them on a sheet pan at 300°F for 15-20 minutes until the peels darken.
    Make It Vegan: To make this recipe vegan-friendly, simply use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 mins) and use plant-based butter for the streusel topping.