Baking/ Bread/ Breakfast/ Recipe

Oatmeal Banana Muffins

January 2, 2016 (Last Updated: February 14, 2020)

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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!

Oatmeal Banana Muffin on a small white plate with crumb topping crumbled on plate.

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.

Banana muffins topped with oats sitting on a white plate.

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.

A muffin tin filled with freshly baked muffins.

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!

White plates and white napkins filled with crumbly oatmeal 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!

What ingredients are needed for Oatmeal Banana Muffins?

  • Oatmeal
  • Flour
  • Sugar
  • Baking Powder
  • Baking Soda
  •  Salt
  • Cinnamon
  • Nutmeg
  • Egg
  • Oil
  • Vanilla
  • Bananas

Muffin tin filled with batter topped with oatmeal.

 

How do I make oatmeal banana 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.

How do I make the crumb topping?

You will need:

  • Oatmeal
  • Cinnamon
  • Brown Sugar
  • Butter

Combine all ingredients together in a bowl. 

How long do the muffins bake?

Bake in a preheated 375 degree oven for 20 minutes.

Don’t forget to PIN for later!

Oatmeal banana muffin with an oatmeal crumb topping.

 

If you make Oatmeal Banana Muffins, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram! @beyondthechickencoop

Check out all my baking recipes

4.86 from 28 votes
Oatmeal banana muffins are quick, easy and delicious.
Oatmeal Banana Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Banana bread in a compact muffin.
Course: Breakfast
Cuisine: American
Keyword: banana muffins, easy oatmeal muffins, muffin recipe, oatmeal banana muffins, oatmeal muffins
Servings: 12 Muffins
Calories: 206 kcal
Author: Kathy
Ingredients
Topping
  • 1/2 cup oatmeal
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons brown sugar
  • 2 Tablespoons melted butter
Instructions
  1. In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg and sugar together.
  2. In a smaller bowl mix egg, oil and vanilla. Add to dry ingredients and stir.
  3. Stir in bananas
  4. Divide into 12 sprayed or lined muffin tins.
  5. In another bowl combine topping ingredients. Sprinkle over muffin batter.
  6. Bake at 375 for 20 minutes

Recipe Video

Recipe 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. 
Nutrition Facts
Oatmeal Banana Muffins
Amount Per Serving (1 Muffin)
Calories 206 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 19mg6%
Sodium 165mg7%
Potassium 202mg6%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 97IU2%
Vitamin C 3mg4%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Mad about Muffins

 

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89 Comments

  • Reply
    Allison
    March 17, 2020 at 11:46 am

    5 stars
    My nine year old son and I made these for today’s life + math lesson. This recipe is DEFINITELY a keeper! I made a few tiny alterations, just based on personal preference — 1/4 c. melted butter instead of oil, 1/4 c. brown sugar + 1/4 c. white sugar instead of all white sugar, and sub’d 1/2 c. of the white flour with whole wheat. (Nothing that would substantially alter the final product.) The muffins are delicious!!!

    My other child multiple food allergies, including dairy and egg. This recipe could VERY easily be modified to suit his dietary needs by simply replacing the one egg with a ‘flax egg’ (or other egg substitute), and using coconut oil or dairy-free butter in the topping.

    • Reply
      Kathy
      March 17, 2020 at 5:43 pm

      I love that you’ve got your son baking! That’s the best lesson around. 🙂

  • Reply
    Katie
    March 15, 2020 at 10:30 pm

    5 stars
    I love these so much! They are one of my new favorites! I made these vegan, all I did was swap out the butter for vegan butter and replaced the egg for a vegan egg replacer. Thank you for an amazing recipe! I will be making again for sure!

    • Reply
      Kathy
      March 16, 2020 at 4:51 am

      Great idea! Thanks for sharing your great tip!

  • Reply
    claudia
    February 23, 2020 at 9:40 pm

    5 stars
    The crunchy topping gives it a nice kick, i love it!

    • Reply
      Kathy
      February 24, 2020 at 4:08 am

      The topping is a must!

  • Reply
    Monique
    February 8, 2020 at 9:50 am

    5 stars
    Just made these. They came out really beautiful. I overcooked mine I think by two minutes. Still good tho.

    • Reply
      Kathy
      February 8, 2020 at 11:36 am

      Hi Monique,
      I’m so glad you loved these! Every oven is a bit different and sometimes the cooking time varies.
      Happy Baking!

  • Reply
    Sibyl
    January 26, 2020 at 7:59 pm

    5 stars
    Thank you so much for this recipe!!! I just brought mine out of the oven about 20 minutes ago and they are PERFECT!!!! And thank you for the reminder to check the date on baking powder – I had two in the cabinet and one container was completely past date and needed to be thrown out 🙂

    • Reply
      Kathy
      January 26, 2020 at 8:07 pm

      Hi Sibyl,
      These are one of our favorites and so glad you loved them too! 🙂

  • Reply
    Paula
    December 19, 2019 at 11:55 am

    I’m going to make these tonight. I searched “How many cups are 3 bananas and came up with 1 cup so that’s what I’m going with.

    • Reply
      Kathy
      December 19, 2019 at 5:11 pm

      Hi Paula,
      Thanks for the info. Make certain the bananas are really ripe! That’s key in making these muffins!

  • Reply
    Diane Miltenberg
    October 29, 2019 at 6:36 pm

    5 stars
    Delicious…taste great…look great..THANKS…

    • Reply
      Kathy
      October 29, 2019 at 6:38 pm

      Thank you!

  • Reply
    BF
    October 19, 2019 at 5:52 am

    5 stars
    I used almond flour and coconut oil and they turned out perfectly! Will make again soon.

    • Reply
      Kathy
      October 19, 2019 at 6:59 am

      Thanks for your comment! I’ve never used almond flour before – it’s nice to know it can be used.

  • Reply
    Domi
    October 1, 2019 at 5:10 pm

    I thought it would be a good idea to swap out the regular flour for coconut flour and had to thow out all 18 of them 🙁

    • Reply
      Kathy
      October 1, 2019 at 8:19 pm

      I’m sorry that didn’t work out for you. I made these muffins with all purpose flour and not all flours can be substituted and get the same results as the original recipe.

  • Reply
    TB
    September 9, 2019 at 10:57 am

    5 stars
    Delicious. Thank you for sharing.

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