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banana oatmeal muffins is a baking tin

Banana Oatmeal Muffins

From the wonderful banana cinnamon, nutmeg flavor to the soft, moist, texture and crunchy topping these Banana Oatmeal Muffins are perfect.
Course Breakfast
Cuisine American
Keyword #oatmeal, #pecans, Banana Muffins, muffins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12
Author Mary Bostow


Banana Muffin Batter:

  • 1 1/2 cups all purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon nutmeg
  • 1 cup quick oats, dry uncooked (to make quick oats, pulse old fashioned oats in a food processor)
  • 3/4 cup white sugar
  • 1 1/2 cups very ripe mashed bananas
  • 1/4 cup vegetable oil
  • 1 large egg, slightly beaten
  • 1/2 cup vanilla lowfat yogurt

Topping Ingredients:

  • 1/4 cup light brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon butter, softened
  • 1/4 cup old fashioned oats
  • 1/4 Teaspoon ground cinnamon
  • 2 Tablespoons all purpose flour


  • Preheat the oven to 375 degrees. Grease a 12 muffin cup pan with shortening or use paper muffin liners.
    Combine the low fat vanilla yogurt, egg, vegetable oil, mashed bananas, sugar and oats in a large bowl. Whisk the ingredients together until well incorporated and set aside for 10 minutes.
    Combine the flour, baking powder, baking soda, salt and nutmeg in a large bowl. Whisk the ingredients together until well combined.
    Combine the topping ingredients in a small bowl. Using your fingers, work the ingredients together until they are crumbly.
    Whisk the banana mixture into the flour mixture just until incorporated. Fill the muffin tins almost to the top, about 3/4 full. The muffins don't rise much. Sprinkle the topping over the muffin batter. Bake the muffins in a 375 degree oven for 20 - 25 minutes or until set and browned on top.  Remove the pan from the oven to a cooling rack, cool 5 minutes. Remove the muffins from the pan.