Ultimate one-bowl banana oatmeal muffins! These moist banana muffins are topped with a sweet oat topping for an easy and delicious banana streusel muffin.
You can never have too many recipes to use up ripe bananas! This is an easy, one-bowl batter recipe that is super simple to make and can be mixed by hand.
The muffins take just minutes to stir up, and they make a tasty breakfast or treat. The muffins also freeze well, and directions for freezing the muffins are given below.
How to make banana oatmeal muffins
Step 1: To make the muffin batter, whisk the egg and oil together in a large mixing bowl.
Step 2: Add the mashed banana and vanilla extract. Whisk in until well-combined.
Step 3: Add the oats, flour, sugars, baking powder, baking soda, cinnamon, and salt. Whisk in just until combined.
Step 4: Divide the muffin batter between the prepared muffin tin cups.
Step 5: To make the topping, stir the oats, sugar, flour, and cinnamon together.
Step 6: Mix in the melted butter until combined.
Step 7: Divide the topping between the muffin tin cups, and sprinkle over the batter.
Step 8: Bake until a toothpick inserted in the center of a muffin comes out clean.
Step 9: Let cool in pan for 10 minutes. Remove to a wire rack to finish cooling.
Best bananas to use for banana muffins
The best bananas to use in these banana muffins are ripe or overripe bananas. Bananas with equal yellow and brown speckling, like the bananas pictured above, are great.
Overripe bananas will have more brown than yellow and will work well for bananas muffins. Avoid using black bananas.
Recipe Tips!
- Oil: I use a neutral oil, like canola or vegetable oil, in this recipe.
- Mashed banana: You will need about 2 large or 3 medium bananas. I have tips about which bananas are best for this recipe above.
- Oats: I have only used old-fashioned oats in this recipe. I haven’t tested it with thick-cut or quick oats.
- Topping: The topping is more like a crumble than a traditional streusel topping. There are photos of the topping above the recipe.
- Mixing: I highly recommend mixing the batter by hand. It’s easy to do, and it helps to avoid overmixing the batter.
Freezing the muffins
To freeze the muffins, bake the muffins as directed. Let the muffins cool to room temperature.
Then, place the muffins in a freezer-safe container, and freeze. I recommend freezing the muffins in a flat, single row (rather than a double layer).
Storage
The muffins can be stored in an airtight container at room temperature for 3-4 days.
More banana recipes!
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Banana Oatmeal Muffins
Equipment
- Muffin tin
Ingredients
Muffins
- 1 large egg
- 1/4 cup oil
- 1 ½ cups mashed banana
- 1 teaspoon vanilla extract
- 1 ½ cups old-fashioned oats
- 1 ¼ cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Topping
- 2/3 cup old-fashioned oats
- 3 tablespoons brown sugar packed
- 1 tablespoon all-purpose flour
- 1/4 teaspoon cinnamon
- 3 tablespoons butter melted
Instructions
- Preheat oven to 375F. Grease or line a standard 12-cup muffin tin. Set aside.
- To make the muffin batter, whisk the egg and oil together in a large mixing bowl.
- Add the mashed banana and vanilla extract.
- Whisk in until well-combined.
- Add the oats, flour, sugars, baking powder, baking soda, cinnamon, and salt.
- Whisk in just until combined.
- Divide the muffin batter between the prepared muffin tin cups.
- To make the topping, stir the oats, sugar, flour, and cinnamon together.
- Mix in the melted butter until combined.
- Divide the topping between the muffin tin cups, and sprinkle over the batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool in pan for 10 minutes.
- Remove to a wire rack to finish cooling.
Notes
- Oil: I use a neutral oil, like canola or vegetable oil, in this recipe.
- Mashed banana: You will need about 2 large or 3 medium bananas. I have tips about which bananas are best for this recipe above the recipe.
- Oats: I have only used old-fashioned oats in this recipe. I haven’t tested it with thick-cut or quick oats.
- Topping: The topping is more like a crumble than a traditional streusel topping. There are photos of the topping above the recipe.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Mandi says
I really liked how much oatmeal these muffins had in them! I used quick oats and replaced the oil with applesauce. The muffins were hearty without being heavy and kept me feeling full.
Kate says
Thank you!
Moira says
I found the crumble topping to be quite messy. I tried lightly pressing the topping into the batter but quite a bit still fell off in the oven and after, when taking out of the tins.
Kate says
Sorry to hear that!
Donna says
Great!
Kate says
Thank you!
HM says
Hi,
Can these muffins be made without the flour? I prefer more of a straight oatmeal/banana muffin, please?
Thank you, in advance, for your response.
Kate says
Hi! I haven’t tried to make the muffins without the flour to say for certain.
Penni says
Delicious! will make again!
Kate says
Thank you!! Glad you liked the muffins!
Kaylee says
Could you make this into a bread? I love the muffins bit wanting a bread. Thanks
Kate says
Hi! Here’s the banana oatmeal bread recipe.