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.
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.
Add the egg and vegetable oil and mix till combined.
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.
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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