Description
These Banana Oatmeal Muffins are a deliciously moist and wholesome treat, combining ripe bananas and hearty oats with a sweet cinnamon streusel topping. Perfect for breakfast or a healthy snack, they offer a delightful blend of flavors and textures with a tender crumb and a crunchy oat topping.
Ingredients
Scale
Streusel Topping
- ¾ cup old fashioned oats
- 3 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted and slightly cooled
Muffin Batter
- 1 ½ cups old fashioned oats
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 medium ripe bananas, mashed (about 1 ½ cups)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make for easy removal.
- Make Streusel Topping: In a small bowl, whisk together old fashioned oats, light brown sugar, and ground cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs. Set this streusel topping aside.
- Mix Dry Ingredients: In a large bowl, combine the flour, oats, granulated sugar, baking powder, baking soda, salt, and cinnamon. Mix well to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, egg, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be slightly crumbly at this stage, which is normal.
- Fold in Bananas: Gently fold the mashed ripe bananas into the batter, being careful not to overmix to maintain a tender texture.
- Fill Muffin Tin and Add Topping: Evenly scoop the batter into the prepared muffin cups, filling each about ¾ full. Generously sprinkle the streusel topping over each muffin to add a crunchy, sweet finish.
- Bake the Muffins: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with just a few moist crumbs.
- Cool Before Serving: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely, enhancing flavor and texture.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the muffins tender.
- Line the muffin tin to prevent sticking and ease cleanup.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For gluten-free, substitute all-purpose flour with a gluten-free baking mix.
