Perfect for busy mornings or for weekend brunching, these cinnamon sugar dusted Banana Oatmeal Muffins are fluffy, flavorful, and packed with hidden fiber while giving off tasty bakery vibes.
My pint-sized banana thief and her friends are all about these muffins. They’re fluffy and fabulous and boast a nice little fiber boost thanks to the oats.
The combination of cinnamon, banana, and oats makes them such a great little breakfast muffin. I ate a LOT of them during recipe testing rounds and I am still very much a fan.
In fact, I need to pick up some more bananas so I can let a few get neglected and spotty, giving me the perfect excuse to make yet another batch of muffins.
Here’s what you’ll need:
- 2 med-large super ripe banana
- 2 large eggs
- all purpose flour
- old-fashioned rolled oats or oat flour
- light brown sugar
- baking powder and baking soda
- cinnamon
- sea salt
- milk
- oil
- vanilla
- cinnamon sugar – for an optional sprinkle on top (love it so!)
Let’s Talk About Oats!
For the ultimate fluffy texture, oat flour is the name of the game! Though there is no way I am sending you out to the grocery store for oat flour. If you already keep it on hand, fabulous – use it.
If you have rolled oats or quick oats, blitzing it in a food processor or with an immersion blender will give you an easy DIY oat flour that you can bake into these fluffy and fabulous muffins. This is 100% what I do when I make these muffins and it works great!
I’ve also made them with whole oats for a more rustic muffin and you can 100% go that route if you prefer that texture, but I am typically feeding picky eaters who like it when I turn my oats into fluffy flour.
Banana Oatmeal Muffins
Ready to get your muffin on? Let’s do this!
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food processor to grind oats for extra soft muffins *or* use oat flour instead
OPTIONAL CINNAMON SUGAR TOPPING
PREP AND MEASURE
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Preheat the oven to 375°F and line a 12-cup muffin pan with parchment paper or tulip style liners. Bring eggs and milk to room temp.
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For easy, accurate muffins, measure out all the ingredients before you begin.
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For the flour, measure by weight or use the spoon and sweep method: fluff the flour in its container to aerate, then gently add spoonfuls of the flour to the measuring cup until full without packing the flour in. Use a straight edge knife/spatula to level the flour with the top of the cup.
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Use the same method to measure the oats, then transfer to a food processor to blend/process until they resemble an oat flour. This step is optional. Whole oats will yield more chewy rustic muffins while oat flour will yield the softest and most tender results.
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Add the milk to a medium bowl along with the oats. Mix well and set aside to soak while you prep the muffins.
COMBINE WET AND DRY
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In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
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In separate large mixing bowl, whisk together the oil, eggs, and vanilla until well combined. Stir in the mashed banana and the oat/milk mixture.
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Sprinkle the dry mixture over the wet mixture and stir together until well combined without overmixing.
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For extra rise and fluff factor, cover the bowl of muffin batter with a clean dishcloth and allow the batter to rest for 10-15 minutes.
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Use a large cookie scoop, ice cream scoop, or a tablespoon to scoop the batter and divide evenly between the lined muffin cups. Aim for a little over 3 TBSP batter per muffin cup, filling them anywhere from 3/4 full to fully filled.
LETS BAKE SOME MUFFINS!
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For an over-the-top muffin top, mix together cinnamon and sugar and sprinkle on top of the muffins before baking. The sweet topping caramelizes a bit when baking and forms a light and irresistable crust on the tops of the muffins.
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Bake for 18-20 minutes. Mine were perfect in 19 min.
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Allow muffins to cool in the muffin tin for 5 minutes then transfer to a wire cooling rack and allow to fully cool before diving in face-first!
Nutrition Facts below are estimated with optional topping included using an online recipe nutrition calculator. Adjust as needed and enjoy!
Calories: 290kcal, Carbohydrates: 45g, Protein: 5g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 67mg, Potassium: 217mg, Fiber: 2g, Sugar: 22g, Vitamin A: 72IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 2mg
What kind of muffin liners do you use?
To show y’all some variety/examples I used regular parchment paper liners for some of the muffins and extra tall tulip-style parchment paper liners for the rest. The taller liners give the muffins extra room to puff upwards without spilling into the muffins beside it.
I love how tall and fluffy they get and that they look straight out of a fancy bakery too!
If you don’t have taller bakery-style liners (I like to stock up when they’re on sale) you can easily DIY them using regular parchment paper via this easy tutorial.
If you get a chance to try these fluffy banana oatmeal muffins let me know. Leave me a comment or review using the form below. I’m always so excited to hear from you!
Behind the blog
I gave up coffee again. If you see an abnormally bonkers amount of typos around here, kindly help a gal out and please forgive me for any and all shenanigans that will probably ensue.
I still have a pretty steady supply of black and green tea in my face on a daily basis to help me cope, but there is a coffee-sized hole in my heart and quite possibly my brain. Send help.
Are you watching or reading anything good right now? I just started watching the latest season of Slow Horses and just finished reading Bury Our Bones in the Midnight Soil by V.E. Schwab which has a total Interview with a Vampire vibe to but in it’s own very unique way. I need something scary to read next!
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