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Ultra Moist Banana Oatmeal Muffins with Cinnamon Streusel

Three freshly baked oatmeal muffins with a thick, golden-brown streusel topping resting on a light-colored plate.
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Bake these ultra moist banana oatmeal muffins for a hearty, wholesome breakfast. This easy, one-bowl recipe uses ripe bananas for natural sweetness and is topped with a simple cinnamon streusel for extra flavor. They are perfect for quick grab-and-go mornings or meal prep.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats (old-fashioned)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/4 cups)
  • 1/4 cup milk (dairy or non-dairy)
  • For Streusel: 1/4 cup all-purpose flour
  • For Streusel: 2 tablespoons granulated sugar
  • For Streusel: 1 tablespoon cold unsalted butter, cut into small pieces
  • For Streusel: 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, brown sugar, and maple syrup until combined.
  4. Whisk in the eggs and vanilla extract into the wet mixture until smooth.
  5. Stir the mashed bananas and milk into the wet ingredients.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing creates tough muffins.
  7. Prepare the streusel: In a small bowl, combine the streusel flour, sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Sprinkle the cinnamon streusel topping evenly over the batter in each cup.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the oatmeal muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist oatmeal muffins, ensure your bananas are very ripe—the browner, the better for sweetness and moisture.
  • You can substitute applesauce for the melted butter to make these muffins lower in fat, though the texture will be slightly different.
  • These muffins freeze well. Cool completely, place in an airtight freezer bag, and freeze for up to three months. Thaw overnight on the counter.

Nutrition

Find it online: https://whiskdaily.com/oatmeal-muffins-ultra-moist-banana-recipe/