Use up your ripening bananas and make these Banana Oatmeal Streusel Muffins! They are soft and fluffy muffins with oats and sweet bananas. Before baking, the muffins are sprinkled with a buttery sugar streusel on top.
I love the combination of bananas and oats! These muffins have sweet banana and oats in each bite you take. They are seriously so yummy and a great way to meal prep your snacks for the week ahead.
The best part? No electric mixers required!
For more muffin recipes, try Coconut Chocolate Muffins, One Banana Muffins, and Carrot Oatmeal Muffins.
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Ingredients Notes
Feel free to scroll through this section to view certain key ingredients we’re using in these muffins! Full recipe and ingredients are in the recipe card below.
- All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
- Bananas – 2 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
- Brown sugar – I used dark brown sugar, but light brown sugar works as well!
- Butter - This will be cold and used for the streusel.
- Cornstarch – Used to enhance the texture.
- Cinnamon - Adds some more flavour to the muffins!
- Eggs – Must be at room temperature before starting your bake.
- Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste.
- Oats - Make sure to use rolled oats, also known as large flake oats. Quick oats will not work for this recipe!
- Sour Cream – The secret ingredient that makes the muffins really soft and adds a great texture! Sour cream also stabilizes the muffins.
Step by step instructions
Here is how to make and bake these Banana Oatmeal Streusel Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line 2 muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.
Step 2 – Make the streusel. In a medium sized bowl, add all-purpose flour, rolled oats, white sugar, dark brown sugar, cinnamon, and cold butter. Using your hands, mix this until crumbly and combined. Set in the fridge while you make the muffin batter.
Step 3 – Mix together dry ingredients. In a medium-sized bowl, mix together flour, cinnamon, rolled oats, salt, cornstarch, baking powder, and baking soda.
Step 4 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, oil, eggs, vanilla, sour cream, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.
Step 5 - Combine dry and wet ingredients. Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
Step 6 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top.
Step 7 – Bake. Bake the muffins at 375°F for 20-25 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid. This must be strained and removed before using the thawed bananas. If you add the liquid, it will ruin the muffin batter. I recommend draining the excess liquid before mashing and measuring out your bananas.
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- The riper the banana, the better. You want to use bananas that are brown, spotty, and super-ripe. This will give you that sweetness!
FAQ
Can I use frozen bananas?
Yes! But you must strain the liquid out of the bananas. As bananas thaw, they let out a lot of liquid. Make sure there is no extra liquid before mashing and measuring out your bananas.
Do I have to add sour cream?
Yes! This is one of the main ingredients in this recipe. If you are looking for a different banana muffin recipe with yogurt or kefir instead, try My Favourite Banana Muffins.
What do I do with leftover streusel?
Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffins.
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Banana Oatmeal Streusel Muffins
Ingredients
For the streusel
- 1/2 cup all-purpose flour
- 4 tbsp butter cold
- 1/4 cup white sugar
- 2 tbsp dark brown sugar
- 1/4 cups rolled oats
- 1/2 tsp cinnamon
For the muffins
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats or large flake oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon optional
- 1 tbsp cornstarch
- 1/2 tsp salt
- 3/4 cups dark brown sugar or light brown sugar
- 1 tbsp vanilla
- 1/2 cup oil any flavourless oil
- 1/2 cup full-fat sour cream room temperature
- 2 large eggs or 3 small, room temperature
- 1 1/4 cups fresh bananas mashed, approx 2 large bananas
Instructions
For the streusel
- In a medium sized bowl, add flour, white sugar, dark brown sugar, cinnamon, rolled oats, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.1/2 cup all-purpose flour, 4 tbsp butter, 1/4 cup white sugar, 2 tbsp dark brown sugar, 1/4 cups rolled oats, 1/2 tsp cinnamon
For the muffins
- Preheat the oven to 375℉. Line a muffin liner with 12 liners and set aside. Mash bananas in a large bowl.1 1/4 cups fresh bananas
- In a medium-sized bowl, add in flour, cinnamon, oats, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.1 1/2 cups all-purpose flour, 1 cup rolled oats, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1 tbsp cornstarch, 1/2 tsp salt
- In a large bowl, whisk mashed bananas, oil, eggs, vanilla, sour cream, and dark brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.3/4 cups dark brown sugar, 1 tbsp vanilla, 1/2 cup oil, 1/2 cup full-fat sour cream, 1 1/4 cups fresh bananas, 2 large eggs
- Add the dry into the wet and using a spatula, gently fold until a soft batter forms.
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top.
- Bake the muffins at 375°F for 20-25 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
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