Go Back Email Link
–+ servings
Banana muffin with oatmeal topping on small black plate on a pink striped kitchen towel next to a small round white ramekin with butter, silver butter knife, muffin pan of banana muffins on silver cooling rack

Banana Muffins with Oatmeal Topping

Amy
These Banana Muffins with Oatmeal Topping are hands down a crowd favorite. The sweet oatmeal topping goes well with the not too sweet muffin.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 18 muffins

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

  1. 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.
  2. 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.
 
If you make any of my recipes, be sure to tag me on Instagram and use #amysdeliciousmess.  I'd love to see all of your pictures!
 
The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.
 
Keyword bananas, muffins, oatmeal
Tried this recipe?Let us know how it was!