Soft, wholesome, and packed with banana goodness — these muffins are your new go-to for breakfast or snacking!
There’s something about the smell of banana muffins baking that makes a kitchen feel cozy and comforting. This banana oat muffin recipe is one I return to again and again — soft, fluffy, and loaded with natural sweetness from ripe bananas. The addition of oats brings heartiness, while the buttery crumble on top adds just the right touch of crunch.
Whether you’re meal-prepping breakfast for the week or want a naturally sweet snack for the kids, these muffins are a crowd-pleaser.
Why You’ll Love These Muffins
- Made with simple pantry staples
- Moist and fluffy with real banana flavor
- Topped with a golden oat crumble
- Great for breakfast, snacks, or lunchboxes
- Freezer-friendly and easy to reheat
Ingredients
For the Muffins:
- 113 g (½ cup) yogurt (can use half milk, half yogurt)
- 1 large egg
- 50 g (¼ cup) vegetable oil
- 340–369 g (1½ cups) mashed ripe bananas (about 3 large bananas)
- 149 g (¾ cup) granulated sugar
- 113 g (1 cup) rolled oats
- 177 g (1½ cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
For the Oat Crumble Topping:
- 53 g (¼ cup) brown sugar
- 21 g (¼ cup) rolled oats
- 14 g (2 tablespoons) all-purpose flour
- ¼ teaspoon cinnamon
- 14 g (1 tablespoon) soft butter or margarine
Instructions
1. Preheat the oven
Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin or line it with paper liners.
2. Mix the wet ingredients
In a large bowl, combine the yogurt, egg, vegetable oil, mashed bananas, sugar, and oats. Mix well and let it sit for 10 minutes — this softens the oats and thickens the mixture.
3. Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
4. Make the crumble topping
In a small bowl, mix the brown sugar, oats, flour, cinnamon, and softened butter until it forms a crumbly texture.
5. Combine wet and dry
Pour the banana mixture into the dry ingredients and gently fold just until combined. Do not overmix.
6. Fill the muffin tin
Spoon the batter into the prepared muffin cups, filling each almost to the top. Sprinkle generously with the oat crumble topping.
7. Bake
Bake for 20–24 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool and enjoy
Remove the muffins from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely — or enjoy them warm!
Tips & Variations
- Add chocolate chips or chopped nuts to the batter for extra texture.
- Use whole wheat flour for a heartier version.
- Make it dairy-free by substituting yogurt with a plant-based alternative.
- Freeze leftovers for up to 2 months; reheat in the microwave or toaster oven.
Storage
Store the muffins in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days. They also freeze beautifully — wrap each muffin individually and thaw as needed.
Final Thoughts
These banana oat muffins are everything a good muffin should be: moist, flavorful, and easy to make. The oat crumble gives them a bakery-style finish that makes them feel special — even if you’re just enjoying one with your morning coffee. They’ve quickly become a staple in my kitchen, and I hope they’ll become one in yours, too.