When those brown bananas are staring you in the face and you know you have less than a day to turn them into something delicious… these muffins are PERFECT! My easy and delicious banana oatmeal muffins are simple to make and come out gorgeous each and every time. The Cinnamon Oat Topping is optional, but I think it really makes these muffins something special.

Why Banana muffins and not Banana bread?

We all know that when those bananas turn brown, that it’s inevitable for the oven to flip on and some kind of banana bread, muffins, cupcakes, cakes, or even other banana-flavored treats are headed our way. It’s always fun to have a few really good recipes to use up those bananas, and my littlest son’s favorite after-school snack or breakfast is a couple muffins and a glass of milk.

Muffins are easy because I know they can just grab and go, and I don’t have to worry about my kiddos using a knife to cut the banana bread, or leaving the banana bread uncovered so that it dries out! For these muffins, I just store them in a gallon plastic bag and they can grab a muffin whenever they need it. The ingredients are pretty simple – only because I’m pretty sure we all have them readily available in our pantries!

Ingredients for Delicious banana oatmeal muffins

For these banana muffins, you’ll need a few staple ingredients:

  • old fashioned oats – don’t use steel cut or instant oats for this one. The texture and size of the old fashioned are key.
  • all purpose flour – for a more fluffy muffin, you could totally do half cake flour and half app purpose flour.
  • brown sugar – or white sugar – I’ve tried it with either one. I prefer the molasses component of the brown sugar, so that’s the one I use.
  • baking powder – make sure it’s fresh!
  • baking soda – again, freshness is key!
  • salt – just a pinch
  • cinnamon – go heavy on it, it’s the good stuff!
  • nutmeg – I love the taste of this in these muffins.
  • large egg – room temperature is best
  • vegetable oil
  • vanilla
  • 3-4 ripe medium bananas, mashed – make sure they’re really ripe. As in, super black and near death, really. haha

The muffins tin I used is linked right here: Caraway muffin tin.

You’ll need a large bowl for the dry ingredients, a small bowl for the wet ingredients, and then you’ll need another small bowl for the topping. I just used the small bowl twice, because everything is going to be baked up anyways, so I’m not worried about using the same bowl as the raw egg.

Cinnamon Oatmeal Topping

The topping is super easy! Just stir everything together in a bowl. Next, sprinkle the topping evenly over the 12 muffins before baking. The brown sugar caramelizes in the oven and creates a tasty crunch on top of the soft muffins.

Don’t overmix

The less you mix after the ingredients are all combined, the softer the muffins you’re going to have. So don’t overmix, and go easy! Super soft muffins are the goal. Furthermore, the more you mix and mix, consequently, the more tough your muffin batter will turn out to be.

Same goes for my other muffins that I love to make!

PUMPKIN CHEESECAKE SWIRL MUFFINS

NUTELLA BANANA MUFFINS

TOASTED COCONUT BLUEBERRY MUFFINS

Can I add anything else to these muffins?

Sure! I think that adding in nuts (like chopped toasted pecans or walnuts) would be fine. Also, you could add in 1/2 cup of berries tossed in flour, such as raspberries, blueberries, or blackberries. Kind of different, but if you have ’em, use ’em!

Here’s a video of the process of making these delicious banana oatmeal muffins:

I can’t wait to see what you bake! If you bake a Baking with Blondie creation, I’d love to see it! Make sure to tag me @bakingwithblondie or #bakingwithblondie on Instagram, Tiktok, Facebook, or Youtube so I can join in on all the fun.

Happy baking!

xo,

Mandy

Get the Recipe: Easy and Delicious Banana Oatmeal Muffins

Thick & soft banana muffins packed with oatmeal and a cinnamon oat topping.
Servings: 12 Muffins
Print Recipe Pin Recipe Leave a Review

Ingredients
 

For the Banana Muffins

  • 1 1/4 cup old fashioned oats
  • 1 1/4 cup all purpose flour
  • 1/2 cup brown sugar (or white sugar – I've tried it with either one)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 Tablespoon vanilla
  • 3-4 ripe medium bananas (about 1 1/2 cup), mashed

For the Cinnamon Oat Topping

  • 1/2 cup old fashioned oats
  • 1/2 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 3 Tablespoons melted butter

Instructions
 

  • Preheat the oven to 350 degrees. Prep the muffin tin (12 cups) with cupcake or muffin liners. Set aside.
  • In a large bowl, whisk together the oatmeal, flour, sugar, baking powder baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a smaller bowl, whisk together the egg, oil, and vanilla, then add them all to the dry ingredients. Add in the mashed banana. Gently fold it all together until just combined.
  • Scoop the banana batter into the prepared 12 cupcake/muffin cups.
  • In another small bowl, stir together the oatmeal, cinnamon, brown sugar, and melted butter. Top the muffins with the oatmeal crumble, then bake for 18-20 minutes. Remove and let cool on a wire rack until ready to eat.

Notes

Store muffins in a ziploc bag or large tupperware with a tight fitting lid in the fridge for max freshness. Remove and enjoy at room temperature. 
Recipe adapted from: Beyond the Chicken Coop
Author: Mandy Merriman – Baking with Blondie