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Healthy banana oatmeal muffins with cinnamon oat crumble topping on a white ceramic serving tray

Healthy Banana Oatmeal Muffins

Soft, fluffy, and naturally sweetened banana oatmeal muffins made in one bowl with wholesome ingredients. Topped with a buttery cinnamon-oat crumble. Perfect for clean eating meal prep, grab-and-go breakfasts, and wholesome snacking.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings 12 muffins

Ingredients
  

For the muffins:

  • 1½ cups old-fashioned rolled oats
  • 1¼ cups flour (all-purpose, whole wheat, or gluten-free 1:1 blend)
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • Pinch of ground nutmeg
  • 1 large egg
  • ¼ cup neutral oil (canola, vegetable, or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1½ cups mashed ripe bananas (about 3-4 bananas)

For the crumble topping:

  • ½ cup old-fashioned oats
  • ¼ teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter

Instructions
 

  • Preheat oven to 375°F. Lightly spray a 12-cup muffin tin with nonstick spray or line with paper liners.
  • In a large bowl, stir together the oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
  • In a smaller bowl, whisk together the egg, oil, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will look quite dry - this is normal.
  • Add the mashed bananas and fold into the batter until no dry pockets remain and everything is fully incorporated.
  • Divide the batter evenly among the 12 muffin cups.
  • In a small bowl, mix together the topping ingredients (oats, cinnamon, brown sugar, melted butter) until crumbly. Sprinkle evenly over each muffin.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Let cool completely before storing.

Notes

  • Use very ripe, heavily spotted bananas for the best flavor and natural sweetness.
  • Do not overmix the batter - stir just until combined to keep muffins light and fluffy.
  • Let batter rest 5-10 minutes before baking if using thick rolled oats to soften their texture.
  • For a vegan version, swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 min) and use plant-based butter in the topping.
  • Store in an airtight container at room temperature up to 3 days, refrigerator up to 5 days, or freezer up to 3 months.
  • To reheat from frozen: microwave 30 seconds or warm in oven at 300°F for 8–10 minutes.