Moist Banana Oatmeal Muffins
Print Pin VideoThese 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.
IMPORTANT: 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
Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 400℉ (200℃) for the initial 8 minutes of baking time, and then reduce the temperature to 320℉ (160℃) for the remaining cook time to ensure your muffins don't overbake.
Nutrition
Calories: 291kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 9mg | Sodium: 229mg | Potassium: 150mg | Fiber: 2g | Sugar: 17g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
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.
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