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Soft, moist, and naturally sweet banana oat muffins made with wholesome ingredients, easy one-bowl preparation, and topped with a crunchy oat mixture.

Ingredients

Scale
  • 1 ½ cups old fashioned or rolled oats
  • 1 ¼ cups flour
  • ½ cup sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • pinch of ground nutmeg
  • 1 whole egg
  • ¼ cup oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups mashed ripe bananas (about 3 to 4 bananas)
  • ½ cup old fashioned oats (for topping)
  • ¼ teaspoon cinnamon (for topping)
  • 2 tablespoons brown sugar (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray.
  2. Combine oats, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl and whisk to blend.
  3. Whisk the egg, oil, and vanilla extract in a smaller bowl until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently just until combined, taking care not to overmix.
  5. Fold in the mashed ripe bananas until no dry streaks remain; if using rolled oats, let the batter rest for 5–10 minutes to soften the oats.
  6. Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
  7. Mix the topping oats, cinnamon, brown sugar, and melted butter in a small bowl and sprinkle evenly over each muffin.
  8. Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  9. Remove muffins from the oven and let cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for natural sweetness and moist texture., Mix batter gently and only until combined to avoid dense muffins., Resting the batter when using whole oats softens them, making muffins more tender., Use paper liners or nonstick spray to prevent sticking., Cool muffins completely before storing to maintain freshness and prevent sogginess., Mix-in ideas: chocolate chips (½ cup), blueberries (fresh or frozen), vegan swaps (flax egg and plant-based milk/yogurt), peanut butter swirl (1–2 tablespoons), chopped nuts (walnuts, pecans, almonds), shredded coconut and pineapple chunks for tropical twist., Storage tips: Keep at room temperature in airtight container for up to 3 days, refrigerate up to 5 days, or freeze up to 3 months., Reheat frozen muffins in microwave about 30 seconds or oven at 300°F.

Nutrition

Find it online: https://cookerygood.com/healthy-banana-oatmeal-muffins/