These Banana Muffins with Oatmeal Topping are a jazzed up version of my basic banana bread recipe that everyone loves. It’s not too sweet and feels healthier than other versions that I’ve seen out there.
I love to eat bananas but I can never manage to eat them all before they get too ripe. My definition of too ripe may not be the same as your definition. I like when my bananas are slightly green, and they start getting iffy when spots start appearing. Are you the same way?
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In the summer it’s especially hard when the weather is warmer and bananas seem to ripen faster. Because of this, I am always on the look out for ways to use up all of the ripe bananas I have. You may recall my banana oatmeal pancakes or banana oatmeal waffles. Both are great recipes to use up some of those overripe bananas.
Banana bread is obviously a staple in my house but sometimes you just need a little fancier version of banana bread! The oatmeal topping actually came from my pumpkin bread. Apparently I have a thing for combining bananas and oatmeal, which I don’t think is a bad thing?
Oatmeal topping and baking the muffins
These muffins are delicious as is, but if you prefer something a little less sweet you can make half the topping recipe. I’ve done it both ways and you can’t go wrong either way! I like the full oatmeal topping recipe because then you get some extra crispy bits on the pan. Those are the treats for the baker and no one has to know since there’s plenty of topping still left on the muffins.
I don’t generally use muffin liners when I bake. Spraying the pan with non stick spray always works for me. I received these muffin pans for my birthday and love them! I have never had an issue with sticking and I highly recommend them. Even with the overflow of the topping, it never seems to stick.
What to do with extra muffins?
These banana muffins with oatmeal topping will stay good on the counter for a couple of days depending on how warm your house is. If your house is warm or you want to keep them around for longer than a couple of days, I would refrigerate them. These reheat well in the microwave for a quick breakfast. We have also found that they reheat really well in the air fryer and get slightly crispy on the outside, which we really like.
I’m sure you won’t be surprised to hear me say this, but these banana muffins freeze well. I like to wrap them individually in plastic wrap and then place in a freezer bag. Take one out the night before to defrost or defrost in the microwave and you have an easy breakfast! In my case, it’s usually a snack with a cup of coffee or my after lunch dessert with my leftover morning coffee.
Banana Muffins with Oatmeal Topping
Ingredients
Banana Muffins
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 large overripe bananas mashed, about 1 cup
- 2 large eggs
- 1 cup buttermilk or 1 tbsp white vinegar and fill to the 1 cup line with milk
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Crumb Topping
- 1 cup brown sugar
- 2/3 cup all purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup old fashioned oats
Instructions
- Preheat the oven to 350°F. Spray muffin pans with cooking spray and set aside. (See notes below).
- In a medium bowl, mix together all of the oatmeal topping ingredients and set aside.
- In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the mashed banana and the eggs. Add the buttermilk, oil, sugar, and vanilla and mix well.
- Stir the dry ingredients into the wet ingredients until just combined. Do not over mix.
- Portion out the batter into your muffin pans. I fill my wells about 3/4 full. Top each muffin with oatmeal topping.
- Bake for 15-20 minutes. When a toothpick is inserted into the center of the muffins, it should come out moist but with no raw batter on it.
- Let the muffins cool in the pan for about 5 minutes. Remove the muffins from the pans and place on a cooling rack to cool completely. If your pans are prone to sticking, make sure to loosen up any crumb topping on the muffin pan before it cools completely.
Notes
- This recipe makes 18 muffins, if you only have 12 well pans, only spray 6 wells of the second pan. Once you have filled the pans with the batter and crumb topping, fill the empty wells half way with water. This will ensure the heat is distributed and your muffins will cook evenly.
- If you have extra muffins, these freeze well. Wrap individually in plastic wrap and then place in a freezer bag. When you are ready to eat, you can defrost and enjoy.
