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 head lamps and sleds and headed up the hill.
The plan was 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 head lamps 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!
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
Ingredients
- 1 ½ Cups oatmeal (old fashioned oats)
- 1 ¼ Cups flour
- ½ cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt ((optional))
- 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)
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 oatmeal, 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 oatmeal, 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.
- 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
Rossi says
I cut back on the sugar and added some chopped up dates which are also sweet
and chopped walnuts as well
Kathy says
Hi Rossi,
Sounds like a great idea! Thanks so much!!!
Kathy 🙂
Tina says
I would love to make these, but I'm wondering if I can use Oat flour or wheat flour instead of regular flour.
Kathy says
Hi Tina,
I have not made these with oat flour before and I'm not familiar with using it in baking. You can use whole wheat flour if you'd prefer.
Kathy 🙂
Caleb says
I really appreciate that these aren't too sweet. Great recipe with wonderful textures
Kathy says
Thank you! I'm glad you enjoyed them! 🙂
Kayla says
THE BEST!
I have been making these every week for a month. I’ve made them for neighbors and friends and they all love these as well!!’
I normally modify everything I make, but I haven’t with these. Perfect exactly as the recipe instructs.
Kathy says
Thank you!!! You just made my whole day!!! 🙂
Polyna says
I just made these and they are delicious, delicate, fluffy, and the tops are nicely rounded the way I love muffins to be. I used 3/4 cup mashed banana and 3/4 cup buttermilk instead of the 1 1/2 cup mashed banana (and soaked the oats in that while doing the rest of the prep) and I upped the nutritional ante with 120 g (1 cup) of grated zucchini and carrot. I ended up just sprinkling chopped walnuts and some turbinado sugar and a few oats on top! I also dropped the temperature to 350 F after the first 10 minutes because I have a convection oven. This is going in the muffins-to-remake-often file! Thank you so much!!
Kathy says
Thank you!!! I love all your additions too. Thanks for sharing your tips.
Kathy 🙂
Dragana says
I also add some wallnuts and chia seeds, and it gives perfect crunchy bite.
Thanks a lot for this awesome recipe!
Kathy says
Thank you! Walnuts and chia seeds are a great idea!
Denise A. says
Great recipe! I always make banana bread and was looking for something different. I’ll be making these again. Thank you.
Kathy says
Thank you! Glad you enjoyed! 🙂
LouAnn says
I used kind dark chocolate almond oatmeal really good
Kathy says
Sounds great! Thank you!
Mary says
Fantastic recipe. I did cut the sugar and only used brown sugar. I made a double batch. My kids are raving about them. 🙂 Very moist and flavorful. Thank you!
Kathy says
Thank you so much! 🙂
Diedre says
Just made these and they look amazing. I only had two banana so I added some low fat Greek yogurt. My batter was nicely moist. Thanks for your recipe.
Kathy says
Thank you! 🙂
Glenn says
I put in about 1/2 a cup of applesauce and they come out light and moist!
Kathy says
Thanks for your tip!
Kelly says
Did anyone else making these find the batter a bit dry/stiff?
My first batch was kind of hard and dense, so I added 2 extra eggs and some water(about 1/3 to a 1/2 C.) to the remaining batter and they came out alot more tender and fluffier.
*Also I understand oats will change the texture, I'm an avid baker, but my batter was so dry and more of a hard cookie batter.
I LOVED the measurements added so I didn't have to keep scrolling up and down
Kathy says
Hi Kelly,
The batter shouldn't be that dry and stiff. I'm glad you found a solution to make it work. Make certain your bananas are overripe and that you have 1 1/2 cups of the mashed bananas. They add a lot of moisture. Also, be careful when measuring your flour. Fluff it up first with a spoon and then spoon into your measuring cup.
Kathy 🙂