Oatmeal Banana Muffins Recipe

4.92 from 789 votes

Banana bread in a compact muffin made with old fashioned oats and a crumb topping.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings Muffins

Calories 206kcal

Preheat oven to 375°F.
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. The mixture will be very dry at this time.
1 whole egg, ¼ cup oil, 1 teaspoon vanilla
Fold in bananas. Keep folding until all the dry ingredients are mixed in.
1 ½ cups ripe bananas, mashed
Divide into muffin tin that has been either lightly sprayed with a nonstick spray or lined with paper liners.
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°F for 18-20 minutes.

Use very ripe 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 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 are not fully ripe.
If batter is too dry add 1-2 tablespoons of milk.
Use old fashioned oats or quick oatmeal. Steel cut oats do not work for this recipe.
The old fashioned oats will add texture to the muffins.