Banana Oatmeal Muffins

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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!

Prep Time10

Cook Time18

Total Time28

Course: Baking

Cuisine: American

Keyword: banana oatmeal muffins

Servings: muffins

Author: Ashley Barbey

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