Slow Cooker Korean Beef

Banana Oatmeal Muffins

Name: Banana Oatmeal Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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; 2/3 cup old-fashioned oats; 3 tablespoons brown sugar (packed); 1 tablespoon all-purpose flour; 1/4 teaspoon cinnamon; 3 tablespoons butter (melted)

Total Time 35 minutes

Updated on January 30, 2021 | By Kate | 4 Comments

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Ultimate one-bowl banana oatmeal muffin recipe! 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

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 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.

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.

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.
I highly recommend mixing the batter by hand. It’s easy to do, and it helps to avoid overmixing the batter.

Storage

The muffins can be stored in a covered container at room temperature for 3-4 days.

Do the muffins freeze well?

They do! To freeze the muffins, bake the muffins as directed.

Let the muffins cool to room temperature. Then, place the muffins in a freezer baggie, and freeze. I recommend freezing the muffins in a flat, single row (rather than a double layer).

More banana recipes!

If you’ve tried this banana oatmeal muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.