These bakery-style Banana Oatmeal Muffins with the sweet flavor of banana and cinnamon are crowned with a buttery oatmeal topping. They are moist, tasty, and everything you ever wanted in a muffin. These, plus a fresh cup of coffee, equals heaven.
Ingredients Needed
- All-purpose flour
- Oats: old fashioned rolled oats work best
- Granulated sugar
- Leaveners: baking powder and baking soda
- Spices and seasonings: ground cinnamon and salt
- Bananas: slightly overripe if possible
- Vegetable oil: or safflower oil
- Milk: 2% or whole
- Egg: large, please
- Vanilla extract: the pure stuff, please
- Brown sugar
- Butter: unsalted or salted
How to make Banana Oatmeal Muffins
Whisk together the flour, rolled oats, sugar, baking soda, baking powder, cinnamon, and salt in a medium bowl. In another small bowl, mash your bananas well with a fork. Combine the mashed banana, vegetable oil, milk, egg, and vanilla extract in a large bowl. Now add the dry ingredients to the wet ingredients and stir just until combined. Fill the muffin cups just shy of the top with the batter.
Make the topping in a medium bowl. Stir together the flour, rolled oats, brown sugar, and cinnamon. Pour in the butter and stir with a fork until the mixture forms crumbs.
Sprinkle the crumb mixture evenly over the top of the muffins and gently press down, so it adheres. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5-10 minutes before moving the muffins to a wire rack to cool.
Recipe tips
- Use very ripe bananas for these. They are much easier to mash, have more flavor, and moisten baked goods.
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Line the muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats. See How to Test if Baking Soda or Baking Powder is Expired.
- Store the muffins in an airtight container on the counter for up to 4 days or freeze them for up to 3 months. See more below about freezing muffins.
How to Freeze These Muffins
First, let the cooked muffins rest in the tin for 5 minutes before carefully removing them to wire racks. Do not wash the tin yet. Once the muffins have fully cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer.
Once, they are fully frozen, place them in a heavy-duty freezer bag, removing as much air as possible, or a freezer-safe storage container. Freeze for up to 3 months. Thaw in the fridge overnight. If desired, reheat in the microwave for about 10-15 seconds.
Recipe Variations
- Nuts: add a 1/2 cup chopped pecans or walnuts
- Dried Fruit: add 1/2 raisin, dried cranberries, or dried cherries
- Chocolate: add 1/2 cup semi-sweet chocolate chips, or dark chocolate chips
More Muffin Recipes
Banana Oatmeal Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup old fashioned rolled oats
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large ripe mashed bananas about 1 cup
- ½ cup vegetable oil
- ⅔ cup milk
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Topping
- ½ cup flour
- ½ cup rolled oats
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons unsalted butter melted
Instructions
- Preheat oven to 375 degrees. Line a standard-size 12-count muffin pan with paper liners.
- In a medium bowl, stir together the flour, rolled oats, sugar, baking soda, baking powder, cinnamon, and salt. In another small bowl, mash your bananas with a fork.
- In a large bowl, combine the mashed banana, vegetable oil, milk, egg, and vanilla extract. Now add the dry mixture to the wet mixture and stir just until combined.
- Fill the muffin tin just shy of the top with the batter.
- in a medium bowl, make the topping. Stir together the flour, rolled oats, brown sugar, and cinnamon. Pour in the butter and stir with a fork until the mixture forms crumbs.
- Sprinkle the crumb mixture evenly over the top of the muffins and gently press down, so it adheres. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5-10 minutes before moving the muffins to a wire rack to cool.
Notes
- Use very ripe bananas for these. They are much easier to mash, have more flavor, and moisten baked goods.
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Line the muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats. See How to Test if Baking Soda or Baking Powder is Expired.
- Store the muffins in an airtight container on the counter for up to 4 days or freeze them for up to 3 months. See more below about freezing muffins.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kassie L
Is there a way to use honey in place of the sugar, or would that mess the recipe up? Can’t wait to try these, thanks!
Beth Pierce
I am sure that you can. Here are some simple guidelines I pulled from online. To substitute 1 cup of sugar: Use 2/3 cup honey. Honey is sweeter than sugar, so you need to use less. Decrease other liquids in the recipe by 1/4 cup, because there’s water in the honey too.