These banana oatmeal muffins combine ripe bananas and hearty oats to create soft, moist muffins with a cozy, wholesome flavor. They’re easy to make and perfect for breakfast or a quick snack any time of day.
Why You’ll Love These Banana Oat Muffins
If you’re looking for a muffin that’s easy to make, uses simple ingredients, and tastes like it came straight from a bakery, these banana oat muffins are it. They’re soft, moist, and topped with the most irresistible cinnamon oat streusel — basically the kind of muffin you’ll want to make on repeat!
Soft and Moist Banana Muffins
Ripe bananas add great banana flavor and moisture and combined with vegetable oil, create incredibly soft and moist banana muffins that stay tender for days.
Crispy Cinnamon Streusel Topping
The buttery oat streusel adds a crunchy texture and cinnamon-spiced topping that perfectly balances the fluffy muffin underneath.
Bakery-Style Muffins at Home
Baking the muffins at a higher temperature first helps create tall, domed tops, giving you that classic bakery-style muffin look.
Perfect for Breakfast or Snacking
These muffins are great for breakfast, lunchboxes, or afternoon tea and they store beautifully for easy grab-and-go snacks.
Easy Variations and Add-Ins
This banana oat muffin recipe is easy to customise. Fold chocolate chips into the batter for a sweeter, dessert-style muffin, or add chopped walnuts for extra crunch and texture. Apricots, raisins and cranberries work too!
For more banana recipes, check out my banana bread, banana cake and chocolate banana bread!
How to Make Banana Oatmeal Muffins
You can find the full list of ingredients for this banana oatmeal muffin recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat the oven to 220°C (425°F) conventional and line a 12-hole standard muffin pan with paper liners. Set aside.
To make the streusel topping, add the flour, brown sugar, rolled oats, cinnamon, and salt to a small bowl. Mix until well combined. Add the melted butter and stir until the mixture is crumbly but slightly moist. Set aside.
For the muffin batter, add the rolled oats, flour, baking powder, baking soda, salt, and cinnamon to a medium bowl. Whisk until evenly combined, then set aside.
In a large bowl, mash the bananas until smooth.
To the mashed bananas, add the brown sugar, vegetable oil, egg, and vanilla, and whisk until well combined.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
Evenly divide the batter between the muffin liners, filling each about ¾ full. Stir the streusel briefly, then generously sprinkle over the top of the muffins.
Bake for 8 minutes at 220°C (425°F). Without removing the muffins from the oven, reduce the temperature to 180°C (350°F) and bake for a further 10–12 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tray for 10 minutes, then carefully transfer to a wire rack to cool.
How to Store Banana Oat Muffins
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days, then bring to room temperature or warm slightly before serving.
These banana oat muffins also freeze well. Store in a freezer-safe bag or container for up to 3 months and thaw at room temperature when ready to enjoy.
Moist Banana Oatmeal Muffins
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Banana Oatmeal Muffins
- 1½ cups (339 g) ripe bananas - about 3 large bananas
- 1¼ cups (113 g) rolled oats - quick cooking oats work too
- 1 cup (120 g) all-purpose flour
- 1½ tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup (100 g) soft light brown sugar
- ½ cup (105 g) unflavored vegetable oil - I use canola oil
- 1 large egg - room temperature
- 2 tsps vanilla extract/essence
Streusel
- ½ cup (60 g) all-purpose flour
- ¼ cup (50 g) soft light brown sugar
- ¼ cup (22 g) rolled oats - quick cooking oats work too
- ½ tsp ground cinnamon
- ⅛ tsp salt - omit if using salted butter
- 3½ tbsps (50 g) unsalted butter - melted
Instructions
- Preheat the oven to 220°C (425°F) conventional (see note 1 if using a convection oven with a fan) and line a 12-hole standard muffin tray with muffin liners. Set aside.
- To make the streusel topping, add the flour, brown sugar, rolled oats, cinnamon, and salt to a small bowl. Mix until well combined. Add the melted butter and stir until the mixture is crumbly but slightly moist. Set aside.
- For the muffin batter, add the rolled oats, flour, baking powder, baking soda, salt, and cinnamon to a medium bowl. Whisk until evenly combined, then set aside.
- In a large bowl, mash the bananas until smooth. Add the brown sugar, vegetable oil, egg, and vanilla, and whisk until well combined.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
- Evenly divide the batter between the muffin liners, filling each about ¾ full. Stir the streusel briefly, then generously sprinkle it over the tops.
- Bake for 8 minutes at 220°C (425°F). Without removing the muffins from the oven, reduce the temperature to 180°C (350°F) and bake for a further 10–12 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tray for 10 minutes, then carefully transfer to a wire rack to cool.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
