Banana Oatmeal crumble muffins

I didn’t want to waste the 3 overly ripen bananas, so I used them to bake some banana oatmeal crumble muffins last Friday.


The recipe that I’m using is originally from and I baked mine into muffins instead of a cake. I also made some slight modifications to the recipe since I don’t like my baked goods to taste too sweet and I like to have more wholesome stuff in them. πŸ˜‰

What I like about this recipe is that it is very easy to follow, the muffins are very flavorful and moist with a nice crunchy topping. If you are having it the next day and like the topping to be crunchy like me, all you need is to pop the muffin into the toast box for a few mins. πŸ™‚


1/2 cup butter, softened
1/3 cup packed brown sugar (*original: 2/3C)
2 eggs
3 mashed bananas (*original: 1C)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda

1 cup rolled oats (*original: 3/4C)
1/3 cup packed brown sugar
2 tablespoons butter, melted
4 tablespoons chopped walnuts (*original: 2T)
1/2 teaspoon ground cinnamon


1. Stir together flour, 1 1/3 cups oats, salt, and baking soda.
2. In a large bowl, cream 1/2 cup butter with 1/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into baking cups.
3. Mix 1 cup oats, 1/3 cup brown sugar, melted butter, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
4. Bake in preheated oven at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until it tests done. Transfer to a rack to cool.

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