Banana Oatmeal Muffins Recipe
Banana oatmeal muffins are soft, cozy and hearty, bakery style muffins made with healthy ingredients like bananas and rolled oats. These flavorful banana oat muffins are topped with a sweet cinnamon oat topping. Make these oaty banana muffins in a few simple steps for a delicious and easy to make breakfast.
Equipment
- 1 - 2 12 ct. non stick muffin pans
- 12 cupcake liners
- 2 - 3 mixing bowls
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
Cinnamon Oat Topping
- ½ cup (40 g) rolled oats
- 2 tablespoons (25 g) light brown sugar
- ¼ teaspoon cinnamon
- 2 tablespoons (28 g) unsalted butter, melted
Banana Oatmeal Muffins
- 1½ cups (180 g) all purpose flour
- 1 cup (80 g) rolled oats
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1¼ cup mashed bananas about 3 medium-large bananas
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) oil
- ¼ cup (60 ml) maple syrup
- 1 teapsoon vanilla extract
- 1 cup (170 g) chocolate chips, optional
Instructions
- Preheat the oven to 375 F (190 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners.
- If you would like to top the banana oat muffins with a cinnamon oat topping, mix the oats, brown sugar and cinnamon togetheruntil well combined. Pour the melted butter into the cinnamon oat mixture, mixing with a fork until the butter is thoroughly mixed through.½ cup (40 g) rolled oats, 2 tablespoons (25 g) light brown sugar, ¼ teaspoon cinnamon , 2 tablespoons (28 g) unsalted butter, melted
- In another mixing bowl, whisk the flour, oats, baking powder, baking soda, cinnamon and salt together until well combined. Set aside for now.1½ cups (180 g) all purpose flour, 1 cup (80 g) rolled oats, 1½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon , ½ teaspoon salt
- In another bowl whisk the bananas until thoroughly mashed. Then whisk in the eggs and sugar until smooth and well combined. Once smooth and well combined, whisk in the oil, maple syrup and vanilla extract until smooth and well combined.1¼ cup mashed bananas , ½ cup (100 g) granulated sugar, 2 large eggs, room temperature, ½ cup (120 ml) oil , ¼ cup (60 ml) maple syrup, 1 teapsoon vanilla extract
- Stir the dry ingredients into the wet ⅓ at a time. Before mixing in the last ⅓ of the dry ingredients, toss the mini chocolate chips (if using) into the dry ingredients. Then mix the remaining dry ingredients, along with the chocolate chips into the wet ingredients. Do not overmix. A few flour streaks is fine.1 cup (170 g) chocolate chips, optional
- For more bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the sticky banana and oatmeal muffin batterinto each of the muffin liners, alternating every other cup. Top the muffins with the cinnamon oat topping or more chocolate chips.
- Bake the muffins at 375 F (190 C) for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Be careful as the sugar topping will be very hot. Cool the oat banana muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
Notes
Store: Place the oatmeal banana muffins in an airtight container at room temperature for up to 5 days.
See the Variations section of the blog post to make these oat banana muffins as mini muffins.
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