Banana oatmeal muffins are soft, subtly sweet and full of banana flavor. The streusel on top is simply the best!

banana oatmeal muffin with a bite on open paper liner next to more muffins and a banana with a bite

Banana oatmeal muffins are such a quick and easy snack to make from scratch. Extra ripe bananas add plenty of flavor and natural sweetness while the oatmeal adds some texture. The streusel topping adds that extra sweetness that makes these muffins taste like a real treat!

Why this recipe works: There are oats in the muffin batter and the streusel topping. There is a generous amount of ripe banana to add moisture and flavor. The streusel topping comes together quickly and takes the muffins to the next level.

banana oatmeal muffin ingredients in bowls labeled with text

How to make banana oatmeal muffins

  1. Preheat the oven to 375° F. Line a muffin tin with paper liners and set aside.
  2. Prepare the streusel. Whisk the rolled oats, brown sugar and cinnamon together. Stir in the melted butter. Set aside.
  3. Make muffin batter: Whisk the dry ingredients in one bowl and set aside. In a separate bowl, whisk together the wet ingredients. Combine the wet and dry ingredients, then stir in the mashed banana.
  4. Transfer batter to prepared muffin tin. Sprinkle streusel on top of muffins.
  5. Bake muffins at 375° F for 20 minutes. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack so the bottoms don’t get soggy.
photo collage demonstrating how to make banana oatmeal muffin batter in a glass mixing bowl
photo collage demonstrating how to make streusel and add it to banana muffin batter in muffin tin

Helpful tips

Banana oatmeal muffins are pretty simple to make from scratch. The best tip is to make sure your bananas are super ripe with lots of brown spots. When bananas are brown they are sweeter and we want all that natural sweetness in these muffins! Definitely make the streusel topping first. That will dry it out slightly so it has a little crunch on top of the muffins. Finally, make sure the oven is preheated and is at 375 degrees F for at least 5 minutes before putting the muffins in. The hotter the oven the more rise the muffins will have to make them fluffy!

Frequently Asked Questions

How do you ripen bananas quickly?

Preheat oven to 300 degrees F. Line baking pan with aluminum foil. Place bananas (still in the peel) on the baking pan and bake for 15 to 20 minutes until the peel is black. Let bananas cool, then scoop out the filling.

Can I make these gluten-free?

Yes, a cup-for-cup gluten free flour substitute will work in this recipe. I do not recommend almond flour or coconut flour as the high fat content will make the muffins dense and mushy.

Can I freeze banana muffins?

Yes, once the muffins are completely cooled, store in an airtight container and freeze for up to 1 month. Defrost in the refrigerator overnight or reheat in the oven at 350 F at 10 minutes.

stack of two banana oatmeal muffins with streusel

Related recipes

Overripe bananas are the perfect ingredient for baking. I suggest trying my moist banana bread recipe and bookmarking it to use time and time again. For a quick and healthy breakfast, make blender oatmeal banana pancakes. They come together so quickly and kids love them! Bananas can also be used in oatmeal cookies for extra flavor or even in baked banana donuts.

banana oatmeal muffins with streusel on wire cooling rack

Banana oatmeal muffins are a simple treat that you’ll want to make whenever you have brown bananas on the kitchen counter. Make them at the beginning of the week and snack on them all week long or serve them for Sunday brunch with the family. If you tried this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.

banana oatmeal muffin with a bite on open paper muffin liner on wire cooling rack

Banana Oatmeal Muffins

Banana oatmeal muffins are soft, subtly sweet and full of banana flavor. The streusel on top is simply the best!
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Ingredients

Streusel Topping

  • ¾ cup (60 g) old fashioned oats
  • 3 Tablespoons light brown sugar
  • ¼ teaspoon ground cinnamon
  • 3 Tablespoons unsalted butter, melted and slightly cooled

Banana Oatmeal Muffins

  • 1 ½ cups (120 g) old fashioned oats
  • 1 ¼ cups (156 g) all purpose flour
  • ½ cup 100 g granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ cup (56 g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 medium ripe bananas, mashed, 3 bananas equals about 1 ½ cups

Instructions 

  • Preheat the oven to 375° F. Line a standard 12-cup muffin tin with paper liners and set aside.
  • Prepare the streusel. In a small bowl, use a fork to whisk the rolled oats, brown sugar and cinnamon together. Add the melted butter and stir until combined. Set aside while preparing the muffin batter.
  • In a large bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a separate medium bowl, whisk together the melted butter, egg and vanilla. Pour wet ingredients into a bowl of dry ingredients. Stir just until combined (the mixture will be dry and crumbly). Add the mashed banana and mix until combined (avoid over-mixing).
  • Use an ice cream scoop to transfer batter to prepared muffin tin. Divide batter evenly among 12 cups. Sprinkle streusel on top of muffins (use all the streusel).
  • bake at 375° F for 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack so the bottoms don’t get soggy.

Notes

Store banana oatmeal muffins in an airtight container at room temperature for up to 5 days.
Freeze muffins (completely cooled) in an airtight container for up to 1 month. Defrost in the refrigerator overnight.
Serving: 1muffin, Calories: 241kcal, Carbohydrates: 39g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 103mg, Potassium: 238mg, Fiber: 3g, Sugar: 15g, Vitamin A: 245IU, Vitamin C: 3mg, Calcium: 42mg, Iron: 1mg

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