Banana Oatmeal Muffins
Tender oats, mashed banana, and gooey chocolate chunks are the best trio of flavors in these soft streusel-covered banana oatmeal muffins!
Servings 12 muffins
Calories 300kcal
Ingredients
Muffin Batter
- 1 cup old-fashioned rolled oats
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs, room temperature
- 2 medium ripe bananas, mashed
- 1/2 cup 2% or skim milk, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup semisweet chocolate chunks or chips
Streusel Topping
- 1/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1/4 cup old-fashioned rolled oats
- 1/4 cup light brown sugar
- 3 tablespoons unsalted butter, melted
- Additional chocolate for topping, optional
Instructions
Muffin Batter
- Preheat oven to 425F. Line a 12-cup muffin tin with muffin liners and set aside.
- Place oats in a medium nonstick pan and set over medium heat. Stir oats around 4-6 minutes until fragrant and a light golden brown. Pulse oats in a food processor several times until finely chopped or finely chop with a knife. Set aside.
- In a large bowl, beat butter and sugars until smooth and creamy. Beat in eggs, banana, milk, and vanilla until smooth.
- In a separate medium bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Fold into liquid mixture with oats and chocolate until batter is just combined. Fill muffin cups to brim with batter and set aside for a moment.
Streusel Topping
- In a small bowl, combine all streusel ingredients until crumbly. Sprinkle evenly over muffin batter, pressing lightly to adhere crumbs. Top with additional chocolate chunks or chips if desired.
- Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 10-15 minutes until a toothpick inserted in center of muffin comes out clean.
- Cool muffins 20 minutes in pan, then transfer to a wire cooling rack to cool completely. Enjoy!
Notes
Storing Instructions
Store muffins in an airtight container at room temperature up to 4 days.
Nutrition
Serving: 1 muffin | Calories: 300kcal | Carbohydrates: 41g | Protein: 5.1g | Fat: 14.1g | Saturated Fat: 8.2g | Cholesterol: 91mg | Potassium: 242mg | Fiber: 3.6g | Sugar: 21.3g | Calcium: 112mg | Iron: 2mg