Healthy Banana Oatmeal Muffins
Moist and tender banana oatmeal muffins with a crunchy oat streusel topping, made with whole grains and ripe bananas.
Ingredients
Muffin Batter
- 1 ½ cups old-fashioned rolled oats 135g
- 1 ¼ cups all-purpose flour 156g
- ½ cup granulated sugar 100g
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- pinch ground nutmeg
- 1 large egg
- ¼ cup vegetable oil 60ml
- 1 tsp vanilla extract
- 1 ½ cups mashed ripe bananas 340g, about 3-4 bananas
Topping
- ½ cup old-fashioned rolled oats for topping, 45g
- ¼ tsp ground cinnamon for topping
- 2 Tbsp packed brown sugar for topping, 25g
- 2 Tbsp unsalted butter melted, for topping, 28g
Instructions
Muffin Batter
Preheat oven and prepare pan:
Heat the oven to 375°F (190°C). Coat a 12-cup muffin pan with nonstick spray or line with paper liners.Whisk dry ingredients together:
In a large bowl, combine 1½ cups oats, flour, sugar, baking powder, baking soda, 1 tsp cinnamon, nutmeg, and salt with a whisk.Beat wet ingredients until smooth:
In a small bowl, beat together egg, oil, and vanilla until smooth.Combine wet and dry mixtures:
Add the wet mixture to the dry ingredients and stir just until incorporated (the batter will be quite dry).Fold in mashed bananas:
Fold in the mashed bananas until no dry streaks remain.Fill muffin cups evenly:
Evenly distribute the batter among the prepared muffin cups.
Topping
Make and add crumb topping:
In a separate bowl, mix ½ cup oats, ¼ tsp cinnamon, brown sugar, and melted butter until crumbly. Sprinkle this mixture over the batter.Bake and cool muffins:
Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then move to a wire rack.