Saturday, June 8, 2013

Banana Oat Crumb Muffins

Now that school is out I'm always trying to come up with quick and easy recipes for breakfast.  I'd prefer the kids to eat something I cook for them rather than eat cereal.  However, there are times when they're not in the mood and they'd prefer something they can just grab and go.  These deliciously moist banana oat crumb muffins hit the spot!  Not only are they simple to make, they're filled with lots of bananas and oats...and they have very little sugar.  They're the perfect way to start the day!

Ingredients are as follows:

4 medium ripe bananas
1/4 C white sugar
1/4 C brown sugar
1 tsp. vanilla
1/4 C oil
1 C flour
1/2 C whole oats
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon

2 Tbsp. flour
2 Tbsp. whole oats
1/8 tsp. cinnamon
1/3 C brown sugar
2 Tbsp. butter, room temperature


Preheat oven to 350 degrees; spray a muffin pan with non-stick cooking spray.

Mash the bananas; whisk in the white sugar, brown sugar, vanilla and oil. 

Add the flour, oats, baking soda, baking powder, salt, nutmeg and cinnamon.  Only stir until the ingredients are not over mix!

Evenly divide batter into the prepared muffin pan.  Bake for 10 minutes.

While they're baking, mix together the flour, oats, cinnamon and brown sugar.

Cut in the butter until it's crumbly.

Remove muffins from the oven and sprinkle mixture on top.

Continue baking an additional 13-15 minutes; until golden brown.

Cool muffins in the pan before removing.

Take a bite and enjoy!


  1. these sound yummy! i might give them a try today :) thanks~~anngela

  2. I had to come back and let you know that I made these. One word...FABULOUS!!!

    I made a few changes....3 bananas instead of 4, 1/3 cup of unsweetened applesauce instead of 1/4 cup oil, and I decreased the brown sugar in the crumble to 1/4 cup. And I put the crumble on in the beginning because I didn't realize until now (rereading) that I should have waited. They were done in 20 minutes.

    I will be making this recipe often. Thanks again!


    1. Thank you Angela for the kind comment! I love that you substituted applesauce for the oil, I look forward to trying that as well :)

  3. These sound delicious! =)
    I love muffin recipes like these, Pinning to my Bread board.

  4. Hi Lisa,
    These Muffins look delicious, we will just love them. Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  5. Do you think I could use a blanched almond flour? I'm allergic to gluten..

    1. I'm not sure, I don't know how different it reacts when baking. If you know how to substitute with the almond flour then I'm sure it will work as long as you know the proper ratio.


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