Apple cinnamon oatmeal bars have an oatmeal crumb base, soft cinnamon apple centre, and a crumb top. It tasted just like an apple crisp! I love these bars because they make a perfect snack or quick on the go breakfast. They easy to make, taste …
Carmelitas Caramel Chocolate Oatmeal Bars. Soft and chewy bars made up of an oatmeal cookie crust, gooey caramel, and chocolate. These dessert bars are a classic and easy to make! How to Make These Bars Preheat the oven to 350 F and line a 9×9 …
These muffins are a fun take on the classic banana muffins. 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.
We always end up with ripe bananas, I’m complaining as my toddler’s and I love banana baked goods. We usually bake banana muffins or banana bread but this time we wanted to try something different. I had some left over oats from a previous recipe and decided to add them in. If you’ve been following my recipes for awhile you know I love streusel toppings on muffins, so I added a brown sugar and oat streusel on top.
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!
Preheat oven to 425F and line your muffin pan with 12 liners.
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.
In a small bowl mix the melted butter, brown sugar, rolled oats, and flour together. The streusel should be crumbly in texture. If it is too wet and all sticking together add small amounts of flour and brown sugar until the crumbled texture achieved. 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 for 5 minutes before moving to a wire rack to cool completely.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Oatmeal Banana Muffins with Streusel Topping!
If you make these muffins you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
I’ve been craving oatmeal cookies but I did not have any chocolate chips at home. I ended up tweaking my original oatmeal chocolate chip cookie recipe and made a new oatmeal cookie using cinnamon and apples! OMG, theses apple cinnamon oatmeal cookies are so good! …
These strawberry oatmeal bars uses simple ingredients to create a delicious and somewhat healthy (compared to other desserts) treat. It’s made up of an oatmeal crumb base, soft strawberry middle, and a crumb top. It works great as a snack, treat, or quick breakfast. My …
These oatmeal chocolate chip cookies are our favourite cookies, even my husband who doesn’t have a sweet tooth enjoys them!
They are the perfect oatmeal cookie! I have nothing against a naked oatmeal cookie but adding chocolate chips makes them out of this world. You can substitute the chocolate for raison, but I have never liked raisins in any of my desserts.
I make all of my sweet treats with the help of my two toddlers (aged 3 and 1.5 yrs). I’m sure baking with older kids would be easier, at least I hope it will be. However, even baking with young children is a lot of fun!
What makes this recipe so great is that it is simple and quick. It’s a great option for doing a fast activity the yields lots of fun even for the shortest attention spans.
This recipe only uses one bowl for mixing. This helps if your little ones like to throw dry ingredients and there is never an unattended bowl to worry about. There is no chilling required and from start to finish the cookies can be ready for the oven in as little as 10 minutes (usually when baking without little helpers).
The best jobs for the little helpers with this recipe will include mixing and pouring the ingredients into the bowl. With my toddlers it has helped them improve their fine motor and listening skills.
Start by preheating your oven to 350 F and lining your baking sheets with parchment paper.
In a large bowl or your stand mixer with the paddle attachment on beat butter and sugars together until light and fluffy, this usually takes a few Add in the egg and vanilla extract and continue to mix.
In the same bowl you can now add in the baking soda, baking powder, salt, and cinnamon. Be sure all ingredients are mixed well together. Once well mixed stir in the flour, followed by the rolled oats, and lastly fold in the chocolate chips.
Spoon dough in 1 & 1/2 tbsp balls (I like to use a medium sized cookie scoop) and place them on a lined baking sheet 2 inches apart. Add additional chocolate chips on top of the cookie dough. This is optional but does give the cookies a aesthetically pleasing look.
Bake cookies for 9 minutes or until edges are golden brown. The middle of the cookies will still seem soft when removed from the oven. Allow cookies to cool for at least 5 minutes before moving.
Store cookies in an airtight container at room temperature for up to 5 days.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Oatmeal Chocolate Chip Cookies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
