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Banana Oatmeal Muffins

These soft and moist Banana Oatmeal Muffins are packed with ripe bananas, old-fashioned oats, cinnamon, and nutmeg, then finished with a buttery cinnamon-oat crumble. They are an easy make-ahead breakfast or snack and a delicious way to use overripe bananas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana Muffins
  • 1 1/4 cups old-fashioned rolled oats
  • 1 1/4 cups all-purpose flour
  • 1/2 cup brown sugar granulated white sugar may be substituted
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3–4 medium ripe bananas mashed; approximately 1 1/2 cups
Cinnamon Oat Topping
  • 1/2 cup old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup brown sugar
  • 3 tablespoons unsalted butter melted

Equipment

  • 12-cup muffin pan
  • Muffin liners
  • Large mixing bowl
  • Small mixing bowls
  • Whisk
  • Rubber spatula
  • Cookie scoop or large spoon
  • Wire cooling rack

Method
 

Prepare the Oven and Muffin Pan
  1. Preheat the oven to 350°F (175°C).
  2. Line a 12-cup muffin pan with cupcake or muffin liners and set aside.
Prepare the Muffin Batter
  1. In a large mixing bowl, whisk together the rolled oats, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In a separate small bowl, whisk together the egg, vegetable oil, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir gently.
  4. Add the mashed bananas and fold the mixture together just until combined. Do not overmix the batter.
  5. Divide the batter evenly among the 12 prepared muffin cups.
Make the Cinnamon Oat Topping
  1. In a small bowl, stir together the rolled oats, cinnamon, brown sugar, and melted butter until the oats are evenly coated and small crumble clusters form.
  2. Sprinkle the cinnamon-oat topping evenly over the muffin batter.
Bake and Cool
  1. Bake for 18–20 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Bananas: Use very ripe bananas with plenty of brown spots for the sweetest flavor and moistest texture.
  • Banana measurement: Three to four medium bananas should provide approximately 1 1/2 cups of mashed banana.
  • Sugar: Brown sugar gives the muffins a deeper caramel flavor, but granulated white sugar may also be used.
  • Do not overmix: Fold the batter only until the flour is incorporated. Overmixing can make the muffins dense or tough.
  • Dividing the batter: Fill each muffin cup approximately three-quarters full for evenly sized muffins.
  • Doneness: Begin checking the muffins after 18 minutes. They are ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Storage: Store cooled muffins in a zip-top bag or airtight container in the refrigerator for maximum freshness.
  • Serving: Remove refrigerated muffins and allow them to come to room temperature before serving, or warm them briefly in the microwave.
  • Freezing: Freeze cooled muffins in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.