Description
Bake unbelievably moist oatmeal muffins using ripe bananas for natural sweetness. This easy, one-bowl recipe delivers hearty breakfast muffins topped with a crunchy cinnamon streusel for a perfect morning treat.
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 light brown sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 very ripe medium bananas, mashed (about 1 1/2 cups)
- 1/4 cup milk (any kind)
- For Streusel: 1/4 cup all-purpose flour
- For Streusel: 2 tablespoons granulated sugar
- For Streusel: 1/4 teaspoon ground cinnamon
- For Streusel: 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, and 1 teaspoon of cinnamon. This is your dry mix.
- In a separate medium bowl, whisk together the melted butter, brown sugar, maple syrup, eggs, and vanilla extract until smooth.
- Add the mashed bananas and milk to the wet ingredients and mix until just combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until you have just combined the batter. Do not overmix; a few lumps are fine.
- Prepare the streusel: In a small bowl, combine the streusel flour, sugar, and 1/4 teaspoon cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Sprinkle the cinnamon streusel topping generously over the top of each muffin.
- Bake for 5 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the moistest results, use bananas that are heavily spotted or almost black.
- These muffins freeze well. Cool completely, then store in an airtight container or freezer bag for up to three months.
- If you skip the streusel, you can add 1/2 cup of chocolate chips or chopped walnuts to the batter for variation.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg