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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 212kcal

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.
1 large egg, ¼ cup oil
Add the mashed banana and vanilla extract.
1 ½ cups mashed banana, 1 teaspoon vanilla extract
Whisk in until well-combined.
Add the oats, flour, sugars, baking powder, baking soda, cinnamon, and salt.
1 ½ cups old-fashioned oats, 1 ¼ cups all-purpose flour, ¼ cup granulated sugar, ¼ cup brown sugar, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon 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.
⅓ cup old-fashioned oats, 1 ½ tablespoons brown sugar, ½ tablespoon all-purpose flour, ⅛ teaspoon cinnamon
Mix in the melted butter until combined.
1 ½ tablespoons butter
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.

Oil: I use a neutral oil, like canola or olive 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.