Description
These Healthy Banana Oatmeal Muffins are a delicious and nutritious treat, perfect for breakfast or a snack. Made with ripe bananas, oats, and wholesome ingredients, they offer a naturally sweet, moist texture with a crunchy cinnamon oat topping. This recipe is easy to make, low in fat, and packed with fiber, providing a healthy option for muffin lovers.
Ingredients
Scale
Muffin Batter
- 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 ensure it’s at the right temperature 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 well to evenly distribute all the dry components.
- Mix 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 mixture into the bowl with the dry ingredients. Stir just until combined; the mixture will be quite dry at this stage, which is normal.
- Add Bananas: Fold in the mashed ripe bananas gently until all the dry ingredients are fully incorporated and the batter is evenly moistened.
- 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 another bowl, mix the oats, cinnamon, brown sugar, and melted butter to create a crumbly topping. Sprinkle this mixture evenly over the batter in each muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool slightly before serving.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and flavor.
- Old fashioned oats or rolled oats work best for texture; quick oats can be used but may alter the crumb.
- You can substitute vegetable oil with melted coconut oil or light olive oil for a different flavor profile.
- For a gluten-free version, replace all-purpose flour with a gluten-free all-purpose flour blend.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adding chopped nuts or chocolate chips can enhance texture and flavor, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: banana oatmeal muffins, healthy muffins, breakfast muffins, easy banana muffins, oat muffins, low fat muffins
