Ultimate Oatmeal Muffins

Moist and fluffy oatmeal muffins with banana, chocolate, and walnuts.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 15



  • 2 tablespoons plus 1/4 cup butter divided
  • 2 cups old-fashioned rolled oats
  • 2 cups white whole wheat flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 large ripe banana--mashed
  • 2/3 cup honey
  • 2 large eggs
  • 1-3/4 cups milk
  • 1/2 cup chopped walnuts
  • 1-1/4 cups semi sweet chocolate chips


  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup white whole-wheat flour
  • 1/3 cup chopped walnuts
  • 1-1/4 teaspoons ground cinnamon
  • 3 tablespoons maple syrup
  • 1 tablespoon safflower oil


For The Muffins

  1. 1. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add oats and stir over heat until lightly browned and fragrant, about 6 minutes. Transfer oats to food processor. Grind into a fine meal. Add flour, baking powder, and salt. Pulse 3 times until combined. Set aside. In a large bowl, combine banana, remaining butter, honey, eggs, and milk until smooth.
  2. 2. Add half of oat-mixture to liquid mixture. Gently fold with a whisk until lumps disappear. Add remaining oat mixture and repeat folding. Fold in walnuts and chocolate chips. Let batter sit 20 minutes.

Streusel Topping

  1. 1. Combine all ingredients in a small bowl until crumbly. Set aside.

For Assembly

  1. 1. Preheat oven to 400 F. Grease a 12-cup muffin tin. Fill cups to brim with batter. Sprinkle with streusel topping and gently press to adhere topping. Bake at 400 F 5 minutes. Reduce heat to 375 F and continue baking 18-20 more minutes until golden. Cool in pan 5 minutes before removing to cooling rack. Repeat step 1 with remaining batter.
  2. Yield: 15 muffins.
  3. Store in an airtight container at room temperature up to 2 days.

Recipe Notes

Adapted from Cooks Illustrated