Banana Oatmeal Muffins


1 ½ cups all-purpose flour

1 cup rolled oats

⅔ cup granulated sugar

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

2 large ripe mashed bananas about 1 cup

½ cup vegetable oil

⅔ cup milk

1 large egg room temperature

1 teaspoon vanilla extract


½ cup flour

½ cup rolled oats

¼ cup brown sugar

½ teaspoon cinnamon

4 tablespoons unsalted butter melted



Preheat oven to 375 degrees. Line a standard-size 12-count muffin pan with paper liners.

In a medium bowl, stir together the flour, rolled oats, sugar, baking soda, baking powder, cinnamon, and salt. In another small bowl, mash your bananas with a fork.

In a large bowl, combine the mashed banana, vegetable oil, milk, egg, and vanilla extract. Now add the dry mixture to the wet mixture and stir just until combined.

Fill the muffin tin just shy of the top with the batter.

in a medium bowl, make the topping. Stir together the flour, rolled oats, brown sugar, and cinnamon. Pour in the butter and stir with a fork until the mixture forms crumbs.

Sprinkle the crumb mixture evenly over the top of the muffins and gently press down, so it adheres. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the muffins cool in the pan for 5-10 minutes before moving the muffins to a wire rack to cool.


Use very ripe bananas for these. They are much easier to mash, have more flavor, and keep baked goods moist.

For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.

Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.

Make sure your baking powder and baking soda have not expired and are still good, as this can make a huge difference in the rising and falling of your baked treats. See How to Test if Baking Soda or Baking Powder is Expired.

Stir the batter just until combined. Overmixing can make the muffins dense and rubbery.

Let the cooked muffins rest in the tin for 5 minutes before carefully removing them to wire racks.

Don’t overbake the muffins. Bake just until a toothpick inserted in the center of one of the muffins in the center of the tin comes out clean or with just a few moist crumbs.

For a little extra sweetness, stir in a cup of chocolate chips.

Store the muffins in an airtight container on the counter for up to 4 days or freeze them for up to 3 months. See more below about freezing muffins.


Calories: 321kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 171mg | Potassium: 164mg | Fiber: 2g | Sugar: 19g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

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