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    Home » Breakfasts » Banana Oatmeal Muffins

    Banana Oatmeal Muffins

    Published: Jan 16, 2021 · Modified: Jan 30, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Banana Oatmeal Muffins on a wire cooling rack

    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

    egg and sugar in a glass mixing bowlTo 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.

    Banana oatmeal muffin batter in a muffin tin

    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.

    Oatmeal topping in a white mixing bowl

    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.

    Row of banana oatmeal muffins next to a blue linen napkin

    Best bananas to use for banana muffins

    Speckled bananas on a wooden cutting board

    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.

    Stack of banana oatmeal muffins on a wire cooling rackTips

    • 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).

    Unwrapped banana oatmeal muffin next to a blue linen napkinMore banana recipes! 

    • Banana Cake with Cream Cheese Frosting
    • Chocolate Banana Bread
    • Banana Nut Bread Recipe

    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!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Banana Oatmeal Muffins on a wire cooling rack

    Banana Oatmeal Muffins

    Ultimate banana oatmeal muffin recipe! These moist banana muffins are topped with a sweet oat topping for easy and delicious banana streusel muffins.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Calories: 240kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Muffin tin

    Ingredients

    Muffins

    • 1 large egg
    • ¼ cup oil
    • 1 ½ cups mashed banana
    • 1 teaspoon vanilla extract
    • 1 ½ cups old-fashioned oats
    • 1 ¼ cups all-purpose flour
    • ¼ cup granulated sugar
    • ¼ cup brown sugar packed
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt

    Topping

    • â…” cup old-fashioned oats
    • 3 tablespoons brown sugar packed
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon cinnamon
    • 3 tablespoons butter melted
    US Customary - Metric

    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

    Serving: 1muffin | Calories: 240kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 174mg | Potassium: 202mg | Fiber: 2g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Chocolate Buttermilk Bundt Cake Recipe
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    About 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.

    Reader Interactions

    Comments

    1. Penni

      March 05, 2021 at 5:30 pm

      5 stars
      Delicious! will make again!

      Reply
      • Kate

        March 05, 2021 at 5:32 pm

        Thank you!! Glad you liked the muffins!

        Reply
      • Kaylee

        September 25, 2021 at 12:20 pm

        Could you make this into a bread? I love the muffins bit wanting a bread. Thanks

        Reply
        • Kate

          September 25, 2021 at 8:59 pm

          Hi! Here's the banana oatmeal bread recipe.

          Reply

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