Description
You will love these ultra moist oatmeal muffins, packed with ripe banana flavor and topped with a crunchy cinnamon streusel. They are the perfect healthy breakfast to go for busy mornings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Streusel:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. This step helps create a soft texture.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract until just combined.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix only until the flour streaks disappear; do not overmix to keep your oatmeal muffins moist.
- Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the cinnamon streusel topping generously over the top of each muffin.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These are great for meal prep and freeze well.
Notes
- For the best moisture, use very ripe bananas. The riper they are, the sweeter and softer your banana oatmeal muffins will be.
- If you want a healthier option, substitute half the butter with unsweetened applesauce.
- This recipe makes excellent freezer-friendly breakfast options; cool completely before storing in an airtight container.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15
- Sodium: 180
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 2
- Protein: 4
- Cholesterol: 55