Banana and Oatmeal Muffins

These muffins are probably what I make the most of at my house and I always have some stashed away in my freezer. They thaw out in no time, which makes for an easy grab if you’re on the go, or they are perfect for days when you might just want something quick and effortless.

If I’m making these muffins to enjoy the same day (not for the freezer) I top them with my favorite streusel topping for added crunch and deliciousness.

Banana and Oatmeal Muffins

Course: Breakfast, Snack
Author: The Mill Town Kitchen


  • 2 cups All Purpose Flour
  • 1 cup Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • scant 1/2 tsp Ground Cloves
  • scant 1/2 tsp Ground Ginger
  • 2 Very Ripe Bananas mashed well
  • 1 cup Quick Cooking Oatmeal
  • 1 cup Whole Milk
  • 1/2 cup Canola Oil
  • 1 tbsp Vanilla
  • 1 tbsp White Vinegar


Preheat your oven to 350 and line or grease your muffin tin
  • Using a medium sized bowl, add your milk, vanilla and quick cooking oatmeal to let the oats soak and slightly soften while you’re preparing the other ingredients.
  • Using a large bowl, add flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Whisk to combine.
  • Add the oil, mashed banana and white vinegar into the bowl with your oats and stir to combine.
  • Pour the wet mixture into the dry and fold thoroughly until fully combined.
  • Spoon the batter into your lined or greased muffin tins, filling the cups almost to the top
For the optional streusel topping:
combine 1/2 cup flour, 1/2 cup sugar, 1/2 cup packed light brown sugar with 6 tbsp of melted butter.  Combine the mixture with a fork.  Using your fingers, crumble the streusel over the top of your batter before baking.
Bake at 350 for 22-25 minutes, or until a toothpick inserted into the center comes out clean.  Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack.
Serve with a generous pad of butter and you’ll be set!

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