Easy and Delicious Banana Oatmeal Muffins
Thick & soft banana muffins packed with oatmeal and a cinnamon oat topping.
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