These bakery-style Banana Oatmeal Muffins, infused with the sweet flavors of banana and cinnamon, are topped with a rich, buttery oatmeal crumble. Moist, delicious, and perfectly satisfying, they are everything you could ever want in a muffin. Pair them with a fresh cup of coffee, and you’ve got a little slice of heaven.
INGREDIENTS
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large ripe bananas (about 1 cup), mashed
- ½ cup vegetable oil
- ⅔ cup milk
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup flour
- ½ cup rolled oats
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
INSTRUCTIONS
- Preheat your oven to 375°F and line a standard 12-count muffin pan with paper liners.
- In a medium bowl, combine the flour, rolled oats, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate small bowl, mash the bananas with a fork.
- In a large bowl, whisk together the mashed bananas, vegetable oil, milk, egg, and vanilla extract.
- Gradually add the dry mixture to the wet ingredients and stir until just combined.
- Spoon the batter into the muffin tin, filling each cup just shy of the top.
- For the topping, combine the flour, rolled oats, brown sugar, and cinnamon in a medium bowl. Add the melted butter and stir with a fork until the mixture forms crumbs.
- Sprinkle the crumb mixture evenly over the muffin batter, gently pressing down to ensure it sticks.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
NOTES
- Use very ripe bananas for better flavor, easier mashing, and extra moisture in the muffins.
- For accurate measurements, scoop flour into the measuring cup with a spoon and level it off with a knife.
- Paper liners help prevent the muffins from sticking to the pan. Unbleached, chlorine-free liners are a great choice.
- Ensure your baking powder and baking soda are still fresh for best results.
- Store muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition (per muffin)
- Calories: 321
- Carbohydrates: 44g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 4g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 3g
- Trans Fat: 0.2g
- Cholesterol: 25mg
- Sodium: 171mg
- Potassium: 164mg
- Fiber: 2g
- Sugar: 19g
- Vitamin A: 172IU
- Vitamin C: 2mg
- Calcium: 46mg
- Iron: 2mg
