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Ultra Moist Banana Oatmeal Muffins with Cinnamon Streusel

A single, golden brown oatmeal muffin topped with a thick layer of brown sugar streusel, sitting on a white plate.
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Bake unbelievably moist oatmeal muffins using ripe bananas and simple ingredients. This easy recipe includes a crunchy cinnamon streusel topping for a bakery-style finish, perfect for a quick, wholesome breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • For Streusel: 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 2 tablespoons cold unsalted butter (cubed)

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, baking powder, salt, and cinnamon. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  4. Whisk in the eggs one at a time. Stir in the mashed bananas, milk, and vanilla extract until the wet ingredients are smooth.
  5. 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 acceptable. Overmixing develops gluten and makes muffins tough.
  6. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the cinnamon streusel topping evenly over the batter in each cup.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist oatmeal muffins, use very ripe, almost black bananas.
  • You can substitute applesauce for the melted butter to make these lower in fat.
  • These muffins freeze well. Cool completely, then store in an airtight container or freezer bag for up to three months.

Nutrition

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