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!
Oat 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
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
- 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.
- 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
Kathy Calise says
We rescue Foods from the waste stream...last week we rescued 9 banana boxes of bananas! I made 20 doz muffins using this recipe to be handed out to the unhoused...of course my husband and I ate "just a few"..So..very tasty!!
Kathy says
Oh my goodness! What an amazing gesture of kindness. 20 dozen muffins is a whole lot of muffins. So lovely that you are doing so much good by not letting food go to waste and taking care of those in need.
Thank you! 🙂
Jenny says
They had really good flavor but came out dry and crumbly & I did add a little bit of milk because the batter looked kind of dry. If I make them again I will add apple sauce or yogurt and maybe cut back on the oatmeal a little bit.
Kathy says
Hi Jenny,
Thanks for you comment. Make certain your bananas are really ripe and watch your cooking time. You might want to also decrease the baking time by 1-2 minutes. Every oven is a bit different and overcooking can also add to a dry muffin.
Kathy 🙂
ellie says
I tried this recipe with 4 bananas and reduced the sugar to 1/3cup. I also added 1/3cup dark chocolate chunks with 1/2 cup chopped pecans. It was delicious, moist and the disappeared in no time. Would definitely make again.
Kathy says
Hi Ellie,
Thanks so much! I love the idea of adding pecans and chocolate chunks! Yum!!!
lauren dorsey says
these are a family favorite and we make them all the time! I was wondering if it would be the same if i made it as a bread not muffin?
Kathy says
Hi Lauren,
I reworked this recipe a bit for a loaf instead of the muffins - Oatmeal Banana Bread Same basic idea but a few changes to make it work for a loaf. Enjoy!
Kathy
lauren dorsey says
You are amazing, thank you so much I really appreciate it!
Kathy says
🙂
Tori says
I’ve been buying a lot of bananas lately so when they don’t get eaten I usually make banana bread. But I wanted to try something different so I tried this recipe. These muffins are so yummy!! Perfect texture and I love the crumble on the top. I added chocolate chips to half of them because I had a little bit left over (and I was craving chocolate) and they were just as good. Definitely adding this recipe to my list of favorites!!
Kathy says
A little chocolate is a good thing! 🙂 Thank you so much for leaving such a great comment! I appreciate it!
JCarson81 says
Delicious! Thanks for posting.
Kathy says
Thank you! 🙂
Sherrie says
I made these but found they were quite dry. Could I add more bananas or sour cream? I also added pumpkin spice instead of just cinnamon and nutmeg which added great flavour. Please let me know
Kathy says
Hi Sherri,
The key to these muffins is making certain your bananas are really ripe (on the brown side). However, if the batter is still too dry, I suggest adding 1-2 tablespoons of milk to the batter.
Enjoy!
Patty says
This is a good hearty muffin! A little more dense in consistency that I'd imagined, likely due to the oats? Next time I make them I'll try 1/2 the sugar, as another baker did 🙂
Anna says
This is a wonderful healthier muffin recipe, and we love them for breakfast!
I cut the sugar by half, and they're still perfectly sweet.
You may want to edit this recipe when you increase the ingredient portion to X2, because it still reads 1 1/2 C mashed bananas instead of increasing to 3C mashed bananas. I made these X2 and didn't notice this error and almost threw out the recipe due to the dense dry muffin it made.
Kathy says
Hi Anna,
Thanks for the comment! I appreciate you letting me know about the error when doubling the recipe. I will go in and fix so others aren't confused as well.
Thank you,
Kathy 🙂
Stacy says
Can I replace white flour with whole grain flour 1:1?
Kathy says
Hi Stacy,
You can replace with whole wheat flour, but the muffins will be heavier and denser.
Shana says
I didn't prefer the topping. It looked really nice and scrumptious. However, mine just crumbled off of the muffin. I decided to brush off the topping off the remaining muffins.
Kathy says
Hi Shana,
Sorry the topping didn't work for you. Some say it's their favorite part and some can do without.
Thanks!
Kathy 🙂
Yvonne says
They are yummy and Tate like our banana oatmeal cookies recipe
First time making them. Next the bread
Auntie von
Kathy says
Thanks! So glad you loved them! Enjoy the rest of the weekend and happy baking! 🙂
Liz says
I made these without the topping, and without vanilla. Replaced the oil with melted butter.
They were divine! Just wish I omitted cinnamon as well.
I love that they incorporate both oats and bananas for a healthier dessert/breakfast!
Kathy says
Glad you enjoyed them!
Thanks 🙂
Lindsey says
I made these with my daughter this morning. We did some mins and 6 regular size. They look and taste fantastic!
Kathy says
Wonderful! I love making mini muffins! They are so cute and fun to eat. Thank you! 🙂
Shari-Lynn Pringle says
It was past midnight and I was tired of going into my fridge and seeing the bunch of well past overripe Bermuda bananas in my fridge. I googled for a recipe and stumbled upon this one. I was overjoyed to see it had no milk requirement in the main recipe because I had none!! This was perhaps the easiest. baking item I have prepared for and the end result actually looked like the photos and they taste divine! I doubled the recipe - thanks for allowing that easy conversion - and made 12 small muffins and 6 large muffins. I'm sharing the recipe with everybody.
Kathy says
Wow! Baking at midnight!!! You must be a night owl. Glad you loved these muffins and thanks for leaving such a lovely comment.
Happy Baking 🙂
Madison D says
Hi Kathy! I've been looking for a way to use up some ripening bananas and some rolled oats as well. Do you think I could substitute rolled oats for the oatmeal in this recipe?
Madison D says
Just came back to report that I used rolled oats and they are delicious, especially on the topping. I didn't have any neutral oil handy so I subbed butter in the muffin batter and they turned out perfect 🙂 Thank you Kathy!
Kathy says
Hi Madison,
I'm so glad you went for it! And yep, as you found out, rolled oats are perfect in these muffins! It sounds like you are an experienced baker! 🙂
Kathy says
Yes, the rolled oats will work fine!
ivy santos says
love this! just the right amount of sweetness. I added 4 tbsp though of milk because i find the mixture a bit dry.
Debbie says
This is an amazing recipe for muffins. My daughter and I made them as we had quite a few blackened bananas and did not want them to go to waste. We made a double recipe and mixed whole wheat and all purpose together (1 cup all purpose flour). Thanks for sharing your recipe.
Megan Emerson says
Made this and doubled the recipe so I could have some to freeze. 20 min was def too long and the bottoms burnt (I used liners) and they were pretty chewy. Tried 15 minutes at 375 and they were better!
Kathy says
Hi Megan,
Thanks for sharing how this worked for you! Making a double batch is a great idea - especially so you can store some in the freezer for later!
Happy Baking,
Kathy
Roxann says
Very tasty and filled with oatmeal. Streusel makes them!