Banana oatmeal muffins are my go-to recipe for using up my ripe bananas. With a deliciously sweet banana flavor, hearty oats, and a crumbly, golden streusel topping, these muffins are hard to resist. They’re perfect for breakfast, an afternoon snack, or pre-workout fuel. Moist, satisfying, and easy to make, they never last long in my house!
I made these banana muffins with streusel topping over the holidays, and they were an instant hit. These gluten-free banana oatmeal muffins are moist, fluffy, and packed with sweet banana flavor, but the crumbly sweet streusel topping truly takes them to the next level. They’re flavorful, hearty, and so easy to make.
Perfect as meal prep banana muffins, a kid-friendly banana muffin snack, or a cozy treat, these crumbly oat muffins fit any occasion. The tender banana-oat base and irresistible topping make them a must-try recipe you’ll want to bake again and again.
Banana Oatmeal Muffins
Equipment
- 1 muffin tin
Ingredients
Oat Streusel
- ¼ cup rolled oats
- ¼ cup gluten-free flour blend
- 1/4 cup brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tbsp unsalted butter, cold and cubed
Muffins
- 1 ¾ cup gluten-free flour blend
- ¾ cup old fashioned oats, GF
- 2 tsps baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- 1 cup banana, 2 large bananas, mashed
- ¾ cup brown sugar, packed
- ½ cup milk, I used whole milk, but use your preference
- 1/3 cup canola oil
- 2 eggs
- 2 tsp vanilla extract
- 2/3 cup mini chocolate chips, optional
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners or parchment paper.
- Make the streusel. In a medium bowl, whisk together the oats, GF flour blend, brown sugar, cinnamon, and salt. Add in the cubed butter, and with a pastry cutter or fork, cut into the dry ingredients until everything is well incorporated and the mixture forms clumps. Place in the refrigerator while preparing the muffin batter.
- In a medium bowl, whisk together the GF flour, oats, baking powder, cinnamon, salt, and nutmeg.
- In a large bowl, whisk together the mashed banana, brown sugar, milk, canola oil, eggs, and vanilla.
- Pour the dry ingredients (and chocolate chips if using) into the wet ingredients and fold, until just combined. Don’t over-mix. Let the batter sit for 10 minutes.
- Distribute the batter among the 12 muffin liners, filling them about ¾ full.
- Distribute the streusel among the muffins.
- Bake the muffins for 17-20 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs but is not wet batter. Don’t over bake. Serve warm.
Notes
- Cold butter creates a crumbly texture in the streusel, giving it that signature crisp and crumbly top.
- For a dairy-free option, use unsweetened almond milk or oat milk.
- For an egg-free option, use Bob’s Red Mill egg replacer.
- Oats need a little extra time to absorb moisture, so don’t skip my step of letting the batter rest before filling the muffin tin. Doing this will ensure a moist texture.
- Over mixing activates starches and incorporates too much air, which can make gluten-free muffins dense, gummy, or tough.
- Ensure the oats are certified gluten-free to avoid cross-contamination, and ensure the muffins are safe for those with gluten sensitivities.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Banana Oatmeal Muffins Step-by-Step
Gather all your ingredients together.
Preheat the oven to 375°F and line the muffin tin with paper baking cups or parchment paper.
In a mixing bowl, make the streusel by whisking together ¾ cup rolled oats, ¼ cup gluten-free flour, ¼ cup brown sugar, ½ tsp cinnamon, and ¼ tsp salt. Cut 2 tbsp of cold cubed butter, using a pastry cutter or fork, into the dry ingredients. Cut until all the ingredients are incorporated and the mixture forms clumps. Rest in the refrigerator.
In another mixing bowl, whisk together the dry ingredients. Mix 1 ¾ cups gluten-free flour, ¾ cups rolled oats, 2 tsp baking powder, 1 tsp cinnamon, ½ tsp salt, and ¼ tsp nutmeg.
In a separate bowl, mix the wet ingredients by whisking together 1 cup mashed bananas, ¾ cup packed brown sugar, ½ cup milk (or dairy-free alternative), ⅓ cup canola oil, 2 eggs, and 2 tsp vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in ⅔ cups of mini chocolate chips (if using). Be careful not to overmix. Allow the batter to sit for 10 minutes to ensure the flour absorbs the moisture.
Pour the batter evenly among the 12 muffin liners, filling them about ¾ full.
Add the streusel topping evenly on top of each muffin.
Place the muffin tin in the preheated oven on the middle rack. Bake the muffins for 17-20 minutes. Check if they’re done by inserting a toothpick into the center of a muffin—if the toothpick comes out clean or with just a few crumbs, the muffins are done. Serve muffins warm, and enjoy!
Serving Suggestions
I love using bananas in baking because they keep everything moist and delicious for longer. While these muffins are always best fresh from the oven, they’re perfect for meal prepping and freeze beautifully. I love grabbing one in the morning for a quick breakfast, as an afternoon snack, or even as pre-workout fuel. This year, I’m planning to make them for Mother’s Day and Easter brunch to share with my friends and family—they’re always a hit.
Storage Instructions
Store them in an airtight container lined with paper towels at room temperature for up to 2-3 days. For longer freshness, refrigerate them in an airtight container for up to a week, though they may lose a bit of their soft texture.
For freezing, wrap each muffin individually in plastic wrap or foil and place them in a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the microwave for 20-30 seconds for a warm, fresh taste.
