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
T. Saucier says
Absolutely delicious! My whole family loved these. I may have to double the recipe next time so they last longer!
Kathy says
Thanks! So glad everyone enjoyed them! 🙂
Tereza says
Hi! I only have two ripe bananas... can I add in an extra egg instead?
Kathy says
Hi Tereza,
I have only made the recipe as written. However, if you have applesauce, you might try that. Use 1/2 cup of applesauce for one banana.
Kathy 🙂
Lindse says
Perfect and exactly what I needed!
Kathy says
Thank you!!! 🙂
Michelle says
Love these muffins!!! Made them as written a few times, just had to add a bit of milk. They come out perfect every time even with my kids sloppy measuring of ingredients. Super easy and pretty much foolproof to make.
Kathy says
Thank you!!! Nothing better than cooking with your kids! It builds such great skills and memories! Glad you enjoy the muffins.
Kathy 🙂
alexis says
Great recipe - I like how the oats make them more satiating than a straight flour muffin would be.
I reduced the sugar to a third of a cup and still found them toothachingly sweet though. Next time I'll go down to a couple tbsp - the bananas themselves are plenty sweet without so much sugar
Kathy says
Hi Alexis,
Thank you! Everyone seems to have a personal preference for the sweetness of their muffins. Glad you figured out a way to make these work for you!
Kathy 🙂
Tracey says
These muffins are SO good!!! I sub'd 1/4 cup of honey for the sugar, and 2 TBSP date sugar for the brown sugar in the topping because my mom doesn't eat sugar. Added about 1/4 tsp more cinnamon because we love extra. I cannot even believe how good these are! Thank you for this recipe!
Kathy says
Thank you!!! 🙂
Kathy says
These are the best banana muffins. The only change I made was to the topping. I used 1/4 cup each of coconut and oats. I really love how you write your directions (so easy to follow). Thanks
Kathy says
Thank you! I'll need to give coconut a try in these - sounds delicious!
Kathy 🙂
America says
Made these today and they were AMAAAZING. I was blown away and so were the rest of the people in my house. And thank you for including the measurement of each ingredient in the directions. So helpful!
Kathy says
Awwww.....Thanks for the kind words! Glad it was delicious and the recipe was easy to read! 🙂 Thanks!!!
Linda says
Yes I agree that it makes the recipe so easy to follow with the measurements repeated in each step. Very good recipe. Love the streusel top
Kathy says
Thank you!
Donna says
These muffins are awesome! I make them whenever I have ripe bananas. Thank you for sharing! Have a Happy Thanksgiving 🍁
Kathy says
Thanks!!! They are one of our favorites and they are a great way to use up those ripe bananas! 🙂
Brynne Parise says
Awesome recipe! I have Celiac and swapped out GF flour + oats. Also used coconut oil + honey 1:1 instead of sugar. Really delicious!
Kathy says
Thanks!!! So glad you were able to make this recipe work perfectly for you!!! Thanks for sharing your tips.
Kathy 🙂
Richard says
Best muffins ever and so easy to make. I added one minute at broiled at the end to have a crispy top.
Kathy says
Thanks!!! I love the idea of using the broiler at the end! That crispy top would be amazing!!!
Thanks so much for leaving a comment. I really appreciate it.
Kathy 🙂
Sarah Tomney Aloe says
I think I’ve already commented how much we love these muffins but I’m back to say again - the best!! I make these every couple weeks and they are so simple and delicious. One thing I do which I think makes it faster and doesn’t seem to change the texture is I put my whole bananas in the kitchenaid first, blend them, and then add all my wet ingredients and blend. Then add my bowl of dry ingredients and give a quick mix. I also cheat and don’t make the crumb top just to be fast, still delicious and I have to restrict my kids to two each so they don’t disappear in one day! I also made some oat cookie bars you posted on Instagram last week and they were to die for! Thank you!
Kathy says
Hi Sarah,
What a great tip! Nothing better than making baking a little bit easier.
Thanks so much for your tip and your kind words! I appreciate it!
Kathy 🙂
Darlene says
Hi Kathy, I made your muffins this afternoon and they are divine.
So delicious, moist, busting with banana flavor. My hubby is oatmeal crazy and he loves them too. I will make these over and over again. It was wonderful to get this new recipe that doesn't need to be tweaked, it is perfect as is.
Thank you Kathy,
Darlene
Nova Scotia
Kathy says
Thanks Darlene!!! I appreciate your comment and am so glad you love it!
Kathy 🙂
Katie says
Delicious! Thank you for the recipe! In the past, I have struggled with the flour sticking to the oats and not allowing them to soften in the batter. When this happens, I would have little dry pockets in my muffins. To fix this, I now fold the oats into the batter at the end.
Kathy says
Hi Katie,
Thanks for your comment and your tip!
Kathy 🙂
Allison says
I'm writing this review with mixed feelings. The muffins I made turned out really good. Excellent flavor, not too dense, not too sweet. Healthy enough that I didn't feel guilty letting the kids eat them for breakfast. However, I didn't exactly follow the recipe. (That said, it wouldn't be fair to downgrade the recipe.)
When I considered the 1 1/2 c. rolled oats in the recipe, the amount of "liquids" -- bananas, sugar, egg, oil -- didn't seem sufficient. Oats soak up a lot of moisture. I ended up adding an entire cup of liquid, plus an egg. I used the same trick I use when making oatmeal pancakes/waffles -- soaked the oats in 1 c. of milk (unsweetened vanilla coconut milk) for about a half hour before adding the rest of the wet ingredients. This helps to soften the oats to kind of a mushy texture, and I like they way they incorporate into the batter.
After soaking the oats, I added the rest of the wet ingredients + one egg. Then stirred in the dry ingredients. Scooped the batter into parchment liners, sprinkled with topping, and baked as directed. I checked for doneness at 20 minutes, and they were perfect. Ended up w/ 16 muffins due to adding liquids. Will definitely make these again. 🙂
Kathy says
Thank you for your comment. It's always fun to make your own twist on a recipe and make it your own. You might want to consider following the recipe as written...it really does turn out well. 🙂
Eleanor says
These are a lovely recipe, we added a little crunchy whole meal peanut butter, and if I make again we will take them out of the oven a little sooner (our oven cooks hot!) a lovely moist and crumbly little oaty muffin recipe. My toddler and Partner loved making these and eating them too! Thanks 🙏 we will no doubt make again 😀
Kathy says
Thank you! So glad everyone loved them! Keep an eye on that oven. I use an oven thermometer to monitor mine. I find my oven takes twice as long to preheat so I always double check to make certain it's actually at the correct temperature.
Kathy 🙂
Lindsay says
I just took these out of the oven and let's just say my house smells as good as they taste!!!! They look amazing and taste wonderful!!! Thank you for your recipe.
Kathy says
Thanks, Lindsay! I'm so glad you enjoyed them! 🙂
Mary says
My came out dry what should I do the next time I make them So they will be moist
Kathy says
Hi Mary,
I'm sorry these turned out dry for you. A few tips:
- Make certain the bananas are really ripe
- Measure out your mashed bananas and make certain you have 1 1/2 cups
- Don't overcook your muffins, try cooking for 2-3 minutes less than you did
I hope this helps!
Kathy 🙂
Katia says
These came out perfect! I used sprouted rolled oats and they were just fantastic! My whole family lived them! Thanks for sharing.
Kathy says
Thank you!!! 🙂
Cindy says
Loved this recipe!Good flavor and moist.Healthy. Will make again. No changes were made by me.
Kathy says
Thanks, Cindy!!! 🙂
Chels says
These came out moist and oaty, sweet but not too much. I skipped the topping and added a bunch of chocolate chips. I baked at 410 for less time and they came out crusty brown on the outside and moist and tender on the inside.
Kathy says
Thank you! 🙂 You just can't go wrong with adding a little chocolate!