Healthy Banana Oatmeal Muffins
Baked with oats, flour, and mashed bananas, these healthy banana oatmeal muffins are topped with a cinnamon oat crumble.
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
Instructions
Muffin Batter
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.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.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.Fold in Bananas:
Fold in mashed bananas until no dry spots remain. Distribute batter evenly among the muffin cups.
Topping
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.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.