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Ultra Moist Banana Oatmeal Muffins with Cinnamon Streusel

Close-up of a moist oatmeal muffin cut in half, showing the tender interior and a thick, sugary crumb topping.
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You asked for moist oatmeal muffins, and we delivered! These banana oatmeal muffins use simple ingredients to stay incredibly soft, topped with a crunchy cinnamon streusel for the perfect breakfast treat. They are fantastic for meal prep or a quick grab-and-go breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups rolled oats (old-fashioned)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 cup applesauce (unsweetened)
  • 1/2 cup chopped walnuts or chocolate chips (optional add-in)
  • For the Streusel:
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt, and 1 teaspoon of cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas, milk, and applesauce to the wet ingredients. Mix until just combined; do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Fold in any optional add-ins like nuts or chocolate chips. Remember, a few lumps are fine; overmixing leads to tough muffins.
  7. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and 1/2 teaspoon of cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Sprinkle the cinnamon streusel topping generously over the top of each muffin.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The high initial temperature helps them rise quickly.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These are great for freezer friendly breakfast prep!

Notes

  • For the moistest results, make sure your bananas are very ripe—the spottier, the better!
  • If you skip the streusel, you can sprinkle a little extra rolled oats on top before baking for texture.
  • These muffins freeze well. Cool them completely, place them in an airtight freezer bag, and freeze for up to three months. Thaw overnight on the counter.

Nutrition

Find it online: https://cookerykings.com/oatmeal-muffins-ultra-moist-banana-recipe/