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Ultra Moist Banana Oatmeal Muffins with Cinnamon Streusel

A stack of three moist oatmeal muffins featuring a thick, golden brown crumb topping, served on a white plate.
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You need a truly moist oatmeal muffin recipe that works every time. We fixed the common dryness issue in these hearty banana oatmeal muffins, topping them with a crunchy cinnamon streusel for the perfect breakfast treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups rolled oats (not instant)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk (any kind)
  • For the Streusel: 1/4 cup all-purpose flour
  • For the Streusel: 1/4 cup packed light brown sugar
  • For the Streusel: 1/2 teaspoon ground cinnamon
  • For the Streusel: 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, and cinnamon. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  4. Whisk in the eggs one at a time until fully incorporated. Add the vanilla extract.
  5. Stir in the mashed bananas, applesauce, and milk until the wet ingredients are smooth.
  6. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and causes dry muffins.
  7. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Sprinkle the cinnamon streusel topping generously over the top of each muffin.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These are excellent for meal prep and freeze well.

Notes

  • For the moistest results, use very ripe bananas. The riper they are, the more moisture and sweetness they add.
  • If you want to skip the streusel, you can add 1/2 cup of chocolate chips or chopped walnuts to the batter instead.
  • These muffins are great for busy mornings; they are freezer friendly for quick grab and go breakfast options.

Nutrition

Find it online: https://savorandpin.com/oatmeal-muffins-ultra-moist-banana-recipe/