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Healthy Banana Oatmeal Muffins

Baked with oats, flour, and mashed bananas, these healthy banana oatmeal muffins are topped with a cinnamon oat crumble.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method

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 45g
  • ¼ tsp ground cinnamon
  • 2 Tbsp packed brown sugar 25g
  • 2 Tbsp unsalted butter 28g, melted

Method
 

Muffin Batter

  1. Preheat Oven and Prep Pan:

    Set oven to 375°F (190°C). Mist a 12-cup muffin pan with nonstick spray or insert paper liners.

  2. Whisk Dry Ingredients:

    Combine 1½ cups oats, flour, sugar, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg in a large bowl using a whisk.

  3. Mix Wet and Dry:

    In another bowl, beat egg, oil, and vanilla until smooth. Add to dry mixture and stir briefly; the dough will appear dry.

  4. Fold in Bananas:

    Fold in mashed bananas until no dry spots remain. Distribute batter evenly among the muffin cups.
Topping

  1. Make and Add Topping:

    Stir together ½ cup oats, ¼ tsp cinnamon, brown sugar, and melted butter in a small bowl until crumbly. Scatter topping over the batter.

  2. Bake and Cool Muffins:

    Bake 18-20 minutes, until a toothpick inserted into the center emerges clean. Let cool in the pan for 5 minutes, then move to a wire rack.