Banana Oatmeal Muffins

Craving something sweet yet wholesome? These Banana Oatmeal Muffins strike the perfect balance between indulgence and nutrition! They’re soft, moist, and brimming with the comforting flavors of ripe bananas and hearty oats. Plus, the irresistible cinnamon streusel topping takes them to the next level. Whether you're enjoying them for breakfast or as an afternoon pick-me-up, these muffins are guaranteed to delight!

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Course: Breakfast, Snack

Cuisine: American

Keyword: bread, Breakfast recipes, brunch,, brunch, brunch recipes, muffins,

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 179kcal

Equipment

1 Small bowl
1 Medium Bowl
1 Mixing bowl
1 Mixer
1 Muffin Tins
1 Muffin Cups
1 Measuring spoons
1 Measuring cups

Ingredients

1½ cup Flour
⅔ cup Sugar
½ cup Old Fashion Oatmeal
2 tsp Baking Powder
1 tsp Salt
¼ tsp Baking Soda
2 Large Eggs
¼ cup Vegetable Oil
⅓ cup Milk
2 tsp Vanilla
3 each Ripe Bananas mashed
3 tbsp Butter Softened
⅓ cup Old Fashioned Oatmeal
1 tbsp Flour
½ cup Sugar
1 tsp Cinnamon

Instructions

Preheat the oven to 350 degrees.
In a medium bowl mix together the dry ingredients, flour, sugar, oatmeal, baking powder, salt, and baking soda. Set aside.
In the mixing bowl mix together the wet ingredients, eggs, vegetable oil, milk, vanilla, and mashed banana.
Add the dry ingredients in with the wet ingredients and mix until just blended. Do not over mix.
To make the Streusel: in a small bowl mix together softened butter, oatmeal, flour, sugar, and cinnamon until very fine crumbles. Note: Larger pieces of butter will create a "crater" in the streusel top of the cooked muffins. Set aside.
Place cupcake papers into muffing pan. Add muffin batter to the cups filling them about 2/3's full.
Sprinkle about 1 to 1½ tsp of streusel on top of each muffin.
Bake for 18-20 minutes or until a toothpick inserted into the muffins comes out clean.
Cool slightly before serving. Store in an airtight container.

Notes

Yields 18 muffins.

Nutrition