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Freshly baked banana oatmeal muffins with oatmeal sugar topping.

Banana Oatmeal Muffins

Arina Habich
These soft and wholesome banana oatmeal muffins are perfect for breakfast or snacking. Made with ripe bananas, rolled oats, and simple pantry staples, they come together quickly and freeze beautifully. Naturally sweetened and kid-friendly, these muffins are a healthy grab-and-go option for busy mornings or meal prep days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 224 kcal

Equipment

Ingredients
 
 

Muffin

Toppings

Instructions
 

Mixing the Muffin Dough

  • Preheat your oven to 350°F and get all your banana muffin ingredients ready. Mash the bananas and set them aside.
    Flat lay. Measured ingredients in glass mixing bowls to bake banana oatmeal muffins.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Give the dry ingredients a good mix with a whisk.
  • In a large bowl, add the mashed bananas, melted butter, egg, sugar, and vanilla.
  • Beat the wet mixture with a hand mixer until combined.
  • Gradually add the dry ingredients into the wet mixture, about ⅓ at a time.
  • Keep mixing until the batter is smooth and fully combined.
  • Add the rolled oats into the batter.
  • Gently fold the oats in with a spatula.

Topping and Baking the Muffins

  • Measure out all the topping ingredients.
  • In a medium bowl, combine oats, brown sugar, cinnamon, and butter.
  • Blend everything together with a dough blender or fork.
  • Mix until crumbly and well combined.
  • Gather your muffin pan, liners, batter, and topping.
  • Line a 12-cup muffin pan with tulip liners.
  • Scoop about 3 tablespoons of batter into each liner.
  • Sprinkle the topping mixture over each muffin.
    Flat lay. Scooping dough with dough scoop into cupcake pan lined with tulip paper muffin liners to bake banana oatmeal muffins.
  • Bake for 18–20 minutes, or until a toothpick comes out clean.
  • Let muffins cool in the pan for 5 minutes, then move them to a rack to finish cooling.
    Freshly baked banana oatmeal muffins with oatmeal sugar topping.

Nutrition

Calories: 224kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 32mgSodium: 161mgPotassium: 147mgFiber: 2gSugar: 13gVitamin A: 249IUVitamin C: 2mgCalcium: 42mgIron: 1mg
Keyword easy muffin, kids snack, muffin
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