Banana Oatmeal Muffins
Servings: 12 muffins
Calories: 224kcal
Ingredients
Muffin
- 1 ½ cup all-purpose flour
- 1 teaspoon Baking Powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 overripe bananas
- ⅓ cup unsalted butter melted
- 1 Egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 1 cup Old-Fashioned Rolled Oats
- Cooking spray oil
Toppings
- ½ cup Old-Fashioned Rolled Oats
- 2 tablespoon brown sugar
- ½ teaspoon Ground Cinnamon
- 2 tablespoon unsalted butter cold, cubed
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.
- 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.
- 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.
Nutrition
Calories: 224kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 161mg | Potassium: 147mg | Fiber: 2g | Sugar: 13g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg