Fluffy Banana Muffins

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5 from 1 review

Tender and fluffy banana muffins with a crunchy, buttery oat topping.




  • 4 tablespoons butter
  • ½ cup old-fashioned rolled oats
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon


  • 2 large ripe bananas
  • ½ cup brown sugar
  • 2 large eggs
  • ¼ cup oil
  • 2 teaspoons pure vanilla extract
  • 1 cup flour*
  • 1 cup old-fashioned rolled oats
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon coarse salt
  • ½ cup dark chocolate chips or fresh or frozen blueberries (optional)


  1. Preheat oven to 350 degrees. Coat an 8 or 12-cup muffin tin with cooking spray.
  2. In a small bowl, melt the butter. Add the oats, flour, brown sugar and cinnamon and stir to combine. Set aside.
  3. In the bowl of a stand mixer, cream bananas, brown sugar, eggs, oil and vanilla until very fluffy.
  4. In a separate medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.
  5. While the mixer is running, slowly dump the dry ingredients into the banana mixture, just until combined. Fold in the chocolate chips or blueberries (if using).
  6. Spoon the batter into muffin tin, about ⅔ of the way full. Top each muffin with a spoonful of topping.
  7. Bake 15-22 minutes, until toothpick inserted into the center of a muffin comes out clean. Allow to cool.