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A single muffin topped with a crumbly topping on a plate.
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4.92 from 225 votes

Oatmeal Banana Muffins

Banana bread in a compact muffin made with old fashioned oats and a crumb topping.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 206kcal
Author: Kathy

Ingredients

Topping

  • ½ cup oatmeal old fashioned
  • 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 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 bananas
    3 whole ripe bananas
  • Divide into 12 sprayed or 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 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.

Nutrition

Serving: 1Muffin | Calories: 206kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 165mg | Potassium: 202mg | Fiber: 2g | Sugar: 14g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg