Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Buttercup muffins with oats and bananas on a plate and baking tray, healthy breakfast options, easy muffin recipe, wholesome baked goods, thebiteStuff.

Banana Oatmeal Muffins

Chef Jenn
Banana Oatmeal Muffins are soft, naturally sweet muffins made with ripe bananas, hearty oats, and topped with a crunchy cinnamon oat crumble. Perfect for breakfast or snacking, they're easy to make and freeze beautifully.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 24 muffins
Calories 144 kcal

Equipment

Ingredients
  

For the Muffins

  • 1½ cups all-purpose flour
  • 1 cup rolled oats
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1¼ cups mashed bananas about 2 large bananas
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • ½ cup oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract

For the Cinnamon Oat Topping

  • ½ cup rolled oats
  • 2 tablespoons light brown sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoons unsalted butter melted

Instructions
 

  • Preheat your oven to 375°F. Line two 12-cup muffin pans with paper liners and set aside.
  • In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt until well blended. Set aside.
  • In a separate medium bowl, mash the bananas with a fork or potato masher until completely smooth. Whisk in the eggs and sugar vigorously until light and smooth. Add the oil, maple syrup, and vanilla, whisking until fully combined.
  • Add the dry ingredients to the banana mixture in three separate additions, using a rubber spatula or wooden spoon to fold after each addition gently. Mix just until no dry flour streaks remain.
  • Using a 3-tablespoon cookie scoop or ¼ cup measuring cup, portion the batter into the prepared muffin liners, filling each about ⅔ to ¾ full.
  • In a small bowl, combine the oats, brown sugar, and cinnamon for the topping. Drizzle in the melted butter and use a fork to mix until crumbly and fully coated. Sprinkle the topping over each muffin with a spoon.
  • Bake for 18 to 22 minutes. Muffins are done when a toothpick or cake tester inserted in the center comes out with moist crumbs, or when the tops spring back when gently pressed. An oven thermometer helps ensure accurate temperature.
  • Set the pans on a wire cooling rack and let muffins rest for 5 to 10 minutes, then transfer them directly to the rack to cool completely.

Nutrition

Serving: 1gCalories: 144kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 18mgSodium: 105mgPotassium: 85mgFiber: 1gSugar: 9gVitamin A: 59IUVitamin C: 1mgCalcium: 27mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword banana oatmeal muffins, breakfast muffins, easy muffin recipe, healthy banana muffinS, oat muffins
Tried this recipe?Let us know how it was!