Description
Delicious and healthy banana oatmeal muffins made with whole oats, ripe bananas, and a touch of cinnamon and nutmeg. These muffins are perfect for breakfast or a nutritious snack, featuring a crumbly oat topping for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 ½ Cups oats (old fashioned oats or rolled oats)
- 1 ¼ Cups all-purpose flour
- ½ Cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- Pinch ground nutmeg
- 1 whole egg
- ¼ Cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ Cups ripe bananas (mashed, about 3–4 bananas)
Topping
- ½ Cup oats (old fashioned oats)
- ¼ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 2 Tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the muffins.
- Mix Dry Ingredients: In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, cinnamon, ground nutmeg, and salt. Stir these ingredients well to ensure they are evenly distributed.
- Whisk Wet Ingredients: In a separate smaller bowl, whisk together the egg, oil, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined. The batter will be dry at this stage.
- Add Bananas: Fold the mashed bananas into the batter carefully until all dry ingredients are fully moistened and incorporated.
- Prepare Muffin Tin: Lightly spray a muffin tin with nonstick spray or line it with paper muffin liners. Divide the batter evenly among the muffin cups.
- Make Topping: In a small bowl, mix the oats, cinnamon, brown sugar, and melted butter. Sprinkle this oat topping evenly over each muffin.
- Bake: Place the muffins in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Use ripe bananas for the best natural sweetness and moist texture.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- The topping adds a delicious crunchy texture, but you can omit it if you prefer a softer muffin.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- You can add nuts like walnuts or pecans to the batter for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: banana oatmeal muffins, healthy muffins, breakfast muffins, easy muffins, oatmeal muffins, banana recipe
