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These cozy banana oatmeal muffins are easy to whip up in a blender! Add streusel for a sweet crunch, or go healthy with a sprinkle of oats.

Banana oatmeal muffins
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Got a few spotty bananas on hand? Try these cozy Banana Oatmeal Muffins! These tasty muffins are beautifully fluffy and moist, perfect for using up this tasty fruit. Even better: they’re mostly made with whole grain oats! There’s a bit of flour to give it a light body, but these muffins are almost just as a bowl of oatmeal. Top them with a light streusel topping and they’re a tasty treat that works any time of the day. Here’s how to make them!

Banana oatmeal muffins…made in a blender!

These banana oatmeal muffins are so cozy and easy to whip up! The key: they’re made in a blender! It blends the oats into a fine flour, and makes it easy to put together the dough. There are no mixing bowls needed! Here’s what to know about this type of muffin:

  • Use the ripest bananas you can. Bananas make magic when they’re brown and spotty. The riper the better, here! You’ll get a beautifully banana-scented flavor and the best sweetness.
  • A quality blender makes easy work of it. A high speed blender is best: but these work in even the slowest of blenders. It just takes a while longer!
  • Don’t over-blend. Whiz just until the ingredients come together into a smooth dough.
Banana oatmeal muffins

Add streusel topping or an alternative for healthy banana muffins

The fun part about these banana oatmeal muffins? They have a crunchy, sweet streusel topping! It adds just the right sweetness to every muffin bite. But if you want an even healthier banana oatmeal muffins? Here’s an alternative:

  • The streusel blends butter, oats, flour, sugar and cinnamon. Mix them together with a fork until crumbly. You can also use coconut oil as a vegan option.
  • Turbinado sugar makes the crunchiest topping. Turbinado sugar is raw sugar with large, light brown crystals. It makes a great crunchy texture on top. Use brown sugar as a substitute if desired.
  • For healthy banana oatmeal muffins, use just oats and sugar. Roughly chop the oats with a knife. Then sprinkle both raw oats and turbinado sugar or brown sugar on top. It’s easier and healthier!
Healthy banana oatmeal muffins

Variations and mix-ins!

There are lots of great mix-ins for banana oatmeal muffins! Of course if you’re looking for a healthy banana muffin, stick with them as is. But to mix it up, try these variations:

  • Blueberry banana muffins: Fold 1 cup blueberries into the batter before baking.
  • Banana chocolate chip muffins: Add ½ cup dark chocolate chips to the batter.
  • Banana walnut muffins: Add ½ cup chopped toasted walnuts to the batter.

Storage info for banana oatmeal muffins

What’s the best way to store banana oatmeal muffins? These muffins have special storage instructions because of the crunchy topping. Here’s what to know:

  • Store at room temperature 4 days with a paper towel, or lightly covered with foil. If you store in a sealed container, the topping can become very soft. Instead, add a paper towel to the container to absorb excess moisture. Or simply cover the top of the container with foil.
  • Freeze for up to 3 months. These banana oatmeal muffins freeze well. The topping may not have quite the same texture after freezing, but they’re still delicious. The oat and sugar topping may do better after freezing.
Banana oatmeal muffins

More banana muffins

Looking for more options? We’ve got lots to choose from. Banana muffins are somewhat of a hobby around here! Here are our top muffin recipes starring banana:

This banana oatmeal muffins recipe is…

Vegetarian, plant-based, vegan, and dairy-free. For gluten free, go to Gluten Free Banana Muffins.

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Banana Oatmeal Muffins

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 muffins 1x
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These cozy banana oatmeal muffins are easy to whip up in a blender! Add streusel for a sweet crunch, or go healthy with a sprinkle of oats.



For the batter

  • 3 large ripe bananas (broken into pieces)
  • ½ cup maple syrup
  • ¼ cup neutral oil
  • 1 egg (or flax egg for vegan)
  • 1 tablespoon vanilla extract (or ½ tablespoon almond extract)
  • 1 ½ cups rolled oats
  • ¾ cup all-purpose flour (for gluten free, go to Blender Muffins)
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

For the streusel topping (or use 3 tablespoons roughly chopped oats & 2 tablespoons turbinado or brown sugar)

  • 2 tablespoons all-purpose flour
  • 2 tablespoons rolled oats
  • 3 tablespoons turbinado sugar or dark brown sugar
  • 2 tablespoons salted butter (or coconut oil for vegan)
  • ½ teaspoon cinnamon


  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Mix the streusel topping ingredients, with the butter cut into small pieces, in a small bowl with a fork until crumbly. Or, mix the optional chopped oats and brown sugar. Set aside.
  3. Combine all the batter ingredients in blender and blend until a smooth batter forms (don’t over blend). Pour into 10 muffin cups. Crumble a bit of the streusel topping onto each muffin.
  4. Bake 25 to 28 minutes until a toothpick comes out mostly clean with a few clinging crumbs. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack. Cool 1 hour until room temperature. Store up to 4 days in a sealed container with a paper towel inside (to keep the topping crumbly) or frozen up to 3 months. You can also refrigerate the muffins, but they can become dry and the topping becomes soft. 
  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

More banana recipes

Got bananas on hand? There’s lots more to make! Here are a few more banana recipes to try:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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