Oatmeal Banana Muffins with Streusel Topping

These muffins are a fun take on the classic banana muffins. These oatmeal banana muffins with streusel topping are easy to make and so delicious. Moist, full of banana flavour, and loaded with rolled oats. The muffins are also topped with a brown sugar oat streusel. 

These muffins are so delicious and easy to prepare. If you're bored of regular banana muffins and looking for a change then this recipe is for you!

WHY YOU’LL LOVE THESE Oatmeal Banana MUFFINS

Streusel topping. These muffins are topped with a sweet and oatmeal streusel topping, which adds a little crunch.

Easy to make. This recipe comes together very easily and is all done by hand.

Moist. The muffin itself is soft, moist, and fluffy. The perfect muffin texture!

How to Make Oatmeal Banana Muffins

Preheat oven to 425F and line your muffin pan with 12 liners.

Making the Streusel Topping

In a small bowl mix the melted butter, brown sugar, rolled oats, and flour together. Set aside. The streusel will become more crumbly while it sits.

Making the Muffin Batter

In a large bowl mash the bananas until there are no large pieces left. Mix in the sugar. Followed by the egg and oil. Mix well to combine.

In a medium sized bowl whisk together flour, baking powder, baking soda, and salt.

Dump the dry ingredients into the wet mixture. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing. Fold in the rolled oats.

Divide the batter evenly amongst the muffin tins. Evenly sprinkle the streusel mixture on top of each muffin tin.

Bake in the oven for 5 minutes at 425F then reduce oven temperature to 350F and bake for another 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Let them cool to room temperature in the pan before removing.

FREQUENTLY ASKED QUESTIONS

STORING THE MUFFINS

These muffins are best eaten on the day you bake them. After that the topping becomes moist and no longer crunchy. You can store these muffins at room temperature for up to three days.

DO I NEED TO BRING MY EGG TO ROOM TEMPERATURE?

Yes you do. Room temperature eggs break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin. If you forget to take your egg out of the fridge (I always do) just run your egg under warm water for a few minutes.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

Can I Use Quick Oats?

No, you want to be sure to use rolled oats, also called old fashioned oats. These give the best texture.

If you make these oatmeal banana muffins with streusel topping please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

More Banana Recipes to Love

• Banana Chocolate Chip Muffins
• Banana Nut Crunch Muffins
• Chocolate Chip Banana Bread
• Bakery Style Banana Muffins
• Classic Moist Banana Bread

Oatmeal Banana Muffins with Streusel Topping

Jessie M

These oatmeal banana muffins are easy to make and so delicious. Moist, full of banana flavour, and loaded with rolled oats. The muffins are also topped with a brown sugar oat streusel. A fun take on the classic banana muffin.

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast, dessert, Snack

Cuisine American, Canadian

Servings 12 Muffins

Equipment

• muffin pan
• large bowl

Ingredients

  

Muffins Base

• 3 large ripe bananas
• 3/4 C white sugar
• 1 large egg at room temperature
• 1/3 C vegetable oil
• 1 & 1/4 C all purpose flour spooned and levelled*
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 C rolled oats

Streusel Topping

• 2 tbsp salted butter melted
• 3 tbsp all purpose flour
• 2 tbsp rolled oats
• 2 tbsp brown sugar

Instructions

 

• Preheat oven to 425F and line your muffin pan with 12 liners.

Streusel Topping

• In a small bowl mix the melted butter, brown sugar, rolled oats, and flour together. Set aside. The streusel will become more crumbly while it sits.
  2 tbsp salted butter, 2 tbsp rolled oats, 2 tbsp brown sugar, 3 tbsp all purpose flour

Muffin Batter

• In a large bowl mash the bananas until there are no large pieces left.
  3 large ripe bananas
• Mix in the sugar.
  3/4 C white sugar
• Add the egg and vegetable oil and mix till combined.
  1 large egg, 1/3 C vegetable oil
• In a medium sized bowl whisk together flour, baking powder, baking soda, and salt.
  1 & 1/4 C all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
• Dump the dry ingredients into the wet mixture. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
• Fold in the rolled oats.
  1/2 C rolled oats
• Divide the batter evenly amongst the muffin tins.
• Evenly sprinkle the streusel mixture on top of each muffin tin.
• Bake in the oven for 5 minutes at 425F then reduce oven temperature to 350F and bake for another 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
• Let them cool in the pan till they're room temperature. Enjoy!

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

These muffins are best served the same day you bake them. They can be kept in an airtight container at room temperature up to 3 days.

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