These delicious oatmeal banana muffins are made with whole grain oatmeal and have an oatmeal crumb topping.
It's a delicious moist muffin filled with banana and oatmeal, and is perfect for breakfast or snacking any day of the week! Another tasty version of this muffin is these Applesauce Oatmeal Muffins!
Happy New Year! Why is it that time just continues to go faster every year? I did take some time to celebrate and bring in the new year. But staying up till midnight is just way past my bedtime! I guess I can make the sacrifice once a year.
We spent the evening at my in-laws with family. That's my kind of night out! The kids were a hoot. They think New Years is the best because they get to eat all sorts of food, drink special sodas and sparkling cider.
About an hour before midnight, all the cousins concocted a plan to ring in the New Year by sledding down Grandma's massive sledding hill right at midnight.
The temperature was down in the single digits, so they bundled up, grabbed headlamps and sleds and headed up the hill.
The plan was that 3 minutes before midnight, Grandma would blow an air horn with three quick blasts. That would be their signal to get ready. Then right at midnight, she would blow it again with one long blast!
All the adults stayed in the house, where it was toasty warm. Grandma headed out to the deck at the exact times and blasted the horn.
At midnight you could hear the hoots and hollers and then see all the headlamps bounce the way down the hill.
They came back in red-faced and exhilarated. They thought they had accomplished the greatest feat ever...and they had! How many people can ring in the New Year by sledding right at midnight?
We quickly piled into the car and headed home. New Year's morning started out slow and lazy.
The kids and Rod slept in super late. I welcomed in the New Year by making these oatmeal banana muffins. It was a perfect start to a new year!
Oatmeal banana muffins
These oatmeal banana muffins are topped with an oatmeal crumble. It has just a touch of cinnamon and brown sugar! Nothing like a little extra sweetness to start the day off right!
And if you are looking for a little variety, here's another banana muffin recipe for you to try! Some of our favorites include blueberry muffins, raspberry lemon muffins and cranberry orange muffins. I also have a collection of muffins you'll want to check out!
I also have a delicious banana bread recipe you will want to try!
To make muffins
- In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg and sugar together.
- In a smaller bowl mix egg, oil and vanilla. Add to dry ingredients and stir.
- Stir in mashed bananas
- Divide into 12 sprayed or lined muffin tins.
- Bake in a preheated 375° oven for 15-20 minutes
You might also enjoy these muffins baked into a loaf in this oatmeal banana bread.
Muffin tips
- Use fresh baking powder - baking powder can lose its effectiveness and if old, your muffins might not rise properly.
- Fully preheat your oven - I use a separate oven thermometer in my oven to make certain my oven has reached the proper temperature. My preheat light often turns off before the oven has reached full temperature so I always give it extra time.
- Do not overmix batter. Just stir until everything is mixed in. Over-stirring can cause tough muffins.
- Use an ice cream scoop for even-sized muffins. Plus it makes putting the batter in the tins easy peasy!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my muffin recipes!
Oatmeal Banana Muffins
Equipment
- Muffin Tin
- Cooling Rack
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 ½ Cups oats (old fashioned oats)
- 1 ¼ Cups flour
- ½ cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- pinch ground nutmeg
- 1 whole egg
- ¼ cup oil
- 1 teaspoon vanilla
- 3 whole ripe bananas (mashed, 3 bananas equals about 1 ½ cups)
Topping
- ½ cup oats (old fashioned oats)
- ¼ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 2 Tablespoons melted butter
Instructions
- Preheat oven to 375°
- In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar together.1 ½ Cups oats, 1 ¼ Cups flour, ½ cup sugar, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, pinch ground nutmeg, ¼ teaspoon salt
- In a smaller bowl mix egg, oil and vanilla. Add to dry ingredients and stir.1 whole egg, ¼ cup oil, 1 teaspoon vanilla
- Stir in bananas3 whole ripe bananas
- Divide into 12 sprayed or paper lined muffin tins..
- In another bowl combine topping ingredients. Sprinkle over muffin batter.½ cup oats, ¼ teaspoon cinnamon, 2 Tablespoons brown sugar, 2 Tablespoons melted butter
- Bake at 375 for 18-20 minutes
Video
Notes
- Use very ripe medium to large size bananas. The peel should have lots of brown spots and the bananas should mash easily.
- When measuring flour, don't overpack the measuring cup. Fluff up flour first with a spoon or scoop and then gently scoop it into the measuring cup and then level the cup.
- The batter may be a bit dry if bananas were not ripe or on the smaller size.
- If batter is too dry add 1-2 tablespoons of milk.
- Use old fashioned oatmeal or quick oatmeal. Steel cut oats do not work for this recipe.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from Mad about Muffins
Mallory says
Delicious! They came out perfect at 19 minutes!
Kathy says
Perfect! Every oven is a bit different so it's a good idea to keep a close watch on them. 🙂
linnea says
hi super great recipe!
i use it weekly.
however i do it without the topping.
notice: if you double the eggs you can change the bannanas to carrot, its ok with apple and i just made with sweet potato.
Kathy says
Thanks so much! And thanks for sharing all your different version! 🙂
Debbie Valencia says
These were delicious! I always freeze and use my over ripe bananas.i wanted something different from banana bread loaves. My family loved them. I pinned it for next time. I added meltd, cooled butter instead of oil. And I added so.e crushed wal uts to the struesell topping. And a bit of choc chips to batter. Next time I'll add chopped pecans to topping.
Kathy says
Thank you so much! I'm so glad you enjoyed the muffins. The additions you made sound delicious! 🙂
Naya says
Can I add spinach to this recipe? I made the original and it was delicious, I’m just trying to make it healthier I guess.
Kathy says
Hi Naya,
I have not ever added spinach to muffins before. I think the biggest issue may be too much liquid from the spinach. You might try to use frozen spinach that has been thawed and squeezed dry. Let me know how they turn out.
Kathy 🙂
Debbie Valencia says
These were delicious! I always freeze and use my over ripe bananas.i wanted something different from banana bread loaves. My family loved them. I pinned it for next time. I added meltd, cooled butter instead of oil. And I added so.e crushed wal uts to the struesell topping. And a bit of choc chips to batter. Next time I'll add chopped pecans to topping.
Debbie Flores says
Naya make spinach and mushroom quiche.
Kathy says
That's a good suggestion, but I believe she wanted to add it to the muffins. 🙂
Maureen DiPietro says
Easy, delicious and beautiful! Thank you for your recipes!
Kathy says
Thank you so much! 🙂
Mariah says
These were amazing!!!! I added half a cup of chocolate chips which I was seeking for that extra chocolate taste. I also added Greek virgin oil instead of vegetable oil. I was desperately searching for an oatmeal based muffin and finally found one I liked (cause yesterday I threw away all 12 muffins from another recipe I followed). Thanks for sharing.
Kathy says
Thanks so much! 🙂 Glad you enjoyed them!
Tamara says
Amazing!! I have made them so many times now. I use honey instead of sugar and skip the topping. I add chocolate chips to half the batch for the humans in my house that like chocolate.
Kathy says
Thanks so much! I like adding chocolate chips to mine from time to time. Makes a great option! 🙂
Geiselle says
I really struggle with baking (I'm a bit of a renegade with measurements) and these turned out AMAZING!
So glad I came across this.
I couldn't leave this page without thanking you, it was a really fun bonding activity with my preschooler! Can't wait to make them again!
Kathy says
I'm so happy this worked for you! How fun to bake with your youngster. Thanks for taking the time to leave a comment. I really appreciate it! 🙂
Maria W says
First off, I want to say that your way of listing each recipe step with the ingredients in it is brilliant! I have had trouble with banana bread in general not cooking in the middle so I thought I would try these muffins. So good! I will definitely make these again and again. The only thing I’m going to try next time is either soaking the oats like someone recommended or grinding the oats to a flour consistency to make the texture a little smoother. Thank you!
Kathy says
Thank you so much! I'm glad you enjoyed the muffins! 🙂
Darcy Tuscano says
Excellent and just what I was looking for! I subbed a mix of whole wheat flour, spelt and white for my flours as that's what I always do.
I also added in a healthy scoop of milled flax seeds and chia seeds.
Needed to adjust the moisture slightly so I added some whole greek yogurt instead of more milk.
Is there a plug in or widget to convert your recipes for those of us baking in metric (IE: the entire rest of the world outside the USA?) because it sure would be amazing to do this without converting everything to weigh!
Thanks!
Kathy says
Hi Darcy,
Thanks so much! I'm so glad you enjoyed the muffins and I like your twists on the recipe.
I'll look in to adding a way to convert the measurements! Thanks so much! 🙂
Corienne Van Van Rhijn-Otter says
I am afraid that the converter you juse now is'n working. It converts 1,5 cup ( 120g) oatmeal to 350g.
Kathy says
Oh goodness! That's not good. I have been using an automatic converter to change each measurement into metric units. It is supposed to be based on the actual ingredients, since each ingredient has a different mass. I will work on getting these corrected, ASAP! Thanks so much for letting me know.
Kathy
Kathy says
I have made the adjustment and figured out my error. I had listed oatmeal for the dry oats. When configuring the metric conversion, it was tabulating the grams based one the amount of cooked oatmeal. I've changed the ingredient to show oats (old fashioned oats) and adjusted the grams to show the correct amount. Thank you again!
Alice says
Made these because other recipes had either too much sugar or too little oats in them. They were only mildly sweet so the topping is really a must. (I subbed 1/4cup of the oats for chopped pecans, which added nice bit of crunch).
I also used whole wheat flour. I already knew the muffin batter would be a bit too dry just for switching out the white flour so I anticipated adding 1-2 T of milk, but this batter was even drier than expected (yes, I always use the scoop & measure method or weigh my flour). My bananas were not small and they were very ripe and spotty. But there is a lot of oats and comparatively little liquid in the recipe. So I think the oats just sucked up most of the moisture from the egg and banana especially as I let them sit while chopping the nuts for the topping. In the end, they came out find but I did have to add a good 1/4 - 1/3 cup of milk to get the batter to the right consistency.
They're very moist and healthy for a muffin so I can feel OK about giving them to my toddler for a snack or eating one for breakfast. But I'd be lying if I said I didn't wish they were just a tad sweeter.
Kathy says
Thank you
Claire says
Super moist! Made recipe as posted.
Kathy says
Thanks so much! So glad you enjoyed them! 🙂
Karen says
Great recipe, thanks.
I used gluten-free flour and gluten-free oatmeal. I also added 1/3 of a cup of Chia seeds. So delicious and very moist. Added a fourth banana because of the Chia seeds.
Kathy says
Thanks for sharing your twists on the recipe! 🙂
Taylor says
Super easy to make!
Kathy says
Thanks so much! 🙂
Taylor says
Super easy to make!
Kathy says
Thanks so much! 🙂
Becky says
I absolutely love this recipe! All of my kids loved this recipe as well.
The only thing that I changed, really wasn't a change, but was just a part of the directions. Something that I always do with oats. I love baking with oats but the first few times I ever did, it was quite dry. So I will always soak the oats in the banana, eggs, oil and all the other wet ingredients for at least 15 minutes.
I can't believe I never thought to put an oatmeal crumble on top of banana muffins.
Also, a big fan of the cinnamon!
Kathy says
Hi Becky,
Thanks so much for your tip! Glad everyone loved the muffins!
Kathy 🙂
Nicki says
These were SO easy to make and REALLY really good, hard to mess up recipe, I will definitely use this one again!!!
Kathy says
Hi Nicki,
So glad you enjoyed the muffins! Thanks so much for taking the time to leave a comment! I really appreciate it.
Kathy 🙂
Sarah says
These were so good, and my kids and I agree: what a great way to start the day! The muffins were moist and delicious and not too sweet, and the topping added a sweet pop of flavor. I followed the recipe exactly. I'm so glad I found this site - I can't wait to try the cranberry orange muffins next 🙂
Kathy says
Hi Sarah,
Thanks so much! So glad you enjoyed the muffins. The cranberry orange are delicious too! 🙂
Thanks,
Kathy 🙂