These soft and moist Banana Oat Muffins are the perfect way to start off your morning! They are full of sweet bananas, chewy oats, and topped with a walnut-oat streusel that is absolutely addicting! It’s a little bit healthy, a little bit sweet, and a whole lot of deliciousness.
What’s in Banana Nut Muffins?
If you’ve been looking for a soft and sweet breakfast muffin, look no further than these Banana Oat Muffins! They are the perfect combination of chewy oats, sweet bananas, and a little crunch from the walnut streusel on top!
Think of these as a easier and more portable banana bread! Although I think the walnut oat streusel might give these muffins a leg up!
If you don’t like walnuts, you could sub with any nut of your choosing or leave them out altogether.
Muffin Tricks!
If you are looking for the classic bakery-style muffin dome on the top of your muffins, here are my favorite tricks to getting that perfect muffin top!
- Fill every other muffin cup. The creates areas for the air to swirl around and cook the muffin easier, which causes the muffins to puff up and create that perfect dome!
- Fill the muffin most of the way full instead of halfway. This causes a perfect rise to the top of the muffin tin, and since there’s no muffins directly beside each other, they have plenty of room to grow!
- Cook the muffins at 400 degrees for the first 5 minutes, then reduce the heat to 350 degrees without opening the door and cook for the remaining time. This causes the leavening agents to immediately start working and creates a better rise.
- Let the batter set for an hour. Letting the batter set allows the dry ingredients and wet ingredients to fully fuse together.
Other Muffin Recipes to Love
Chai Crumble Muffins – Soft, crumbly muffins filled with the delicious flavors of a classic chai! These Chai Crumble Muffins will make your morning 100 times better! Even if it’s a Monday!
Cream Cheese Pumpkin Muffins – These Cream Cheese Pumpkin Muffins are a homemade version of a Starbucks classic, with a soft pumpkin muffin filled with a dollop of smooth creamy cream cheese filling! The crunch from the pepita seeds with the smooth creaminess of the cream cheese and then soft pumpkin muffin make a pairing that is full of flavor!
Bakery Style Blueberry Muffins – Is there a more classic breakfast than Bakery Style Blueberry Muffins!? I don’t think so! A soft, pillowy muffin loaded with blueberries and topped with a little bit of sugar for a crunchy top is the best way to start the day. My mouth is watering just thinking about it!
Ingredient List:
- Oil
- Brown Sugar
- Sugar
- Bananas
- Eggs
- Vanilla
- Baking Powder
- Baking Soda
- Cinnamon
- Flour
- Oats
- Butter
- Walnuts
These Banana Oat Muffins are full of delicious ingredients and could not be easier to make! They are perfect for a busy weekday morning and even more delicious for a relaxing weekend morning with a cup of tea.
Cheers!
-Holly Michelle
Banana Oat Muffins
Ingredients
- 1/2 cup Oil
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 4 Bananas
- 2 Eggs
- 1 teaspoon Vanilla
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 1/2 cups Flour
- 1 cup Oats
Streusel Topping:
- 4 tablespoons Butter melted
- 2/3 cup Flour
- 2/3 cup Oats
- 1/3 cup Brown Sugar
- 1/4 cup Walnuts chopped
- 2 teaspoons Cinnamon
- 1/4 teaspoon Salt
Instructions
- In a large bowl, add in oil, brown sugar, and sugar. Stir everything together.1/2 cup Oil, 1/2 cup Brown Sugar, 1/2 cup Sugar
- Add in eggs and vanilla. Mix together.2 Eggs, 1 teaspoon Vanilla
- On a plate, sprinkle the cinnamon over the bananas and mash them up to a chunky* paste.4 Bananas, 1 teaspoon Cinnamon
- Add banana mixture to the wet ingredients and stir together.
- To the wet ingredients, add in flour, oats, baking soda, and baking powder. Stir everything together.1 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1 1/2 cups Flour, 1 cup Oats
- To get the most rise in your muffins, cover and refridgerate for an hour.
- Preheat oven to 400 degrees.
- While the oven is preheating, make the streusel topping.
- Melt butter in a microwave-safe bowl in 30 second increments until it's mostly melted. There will still be some small chunks of butter and that's okay!4 tablespoons Butter
- Then mix in flour, oats, brown sugar, chopped walnuts, cinnamon, and salt.2/3 cup Flour, 2/3 cup Oats, 1/3 cup Brown Sugar, 1/4 cup Walnuts, 2 teaspoons Cinnamon, 1/4 teaspoon Salt
- Set streusel aside. Fill up muffin tins using a large cookie scoop. Then top with some streusel.
- Bake at 400 for 5 minutes, then reduce the heat to 350 and bake for another 15 minutes.
- Let cool slightly, then serve and enjoy!
I don’t comment often on recipes that I make, but this was terrific! I had a lot more streusel than I needed and the type of oats (Old Fashioned, rolled or quick could have been specified, but your instructions were excellent! I loved the way you restated the ingredient amount under each step. Cudos to you!
Best way to store these? And do they have to go in the fridge?
Hi Lexi! Let them cool completely then store them in an airtight container for about 4-5 days!!! You can store them in the refrigerator if you want them to last a day or two longer, but this can dry them out! Hope this helps!