Skip to Content

Banana Muffins Oat Crumble – Easy Healthy

Banana Oat Crumble Muffins are not only a healthier twist on classic banana bread, they are just as delicious. Featuring a sweet and crispy crumble topping these are a must try!

banana oat crumble muffins

Banana Oat Crumble Muffins Recipe

Banana Oat Crumble Muffins are a healthier take on the classic banana bread. These muffins are gluten free, oil free and are just as delicious as classic banana bread. They are the perfect grab and go breakfast!

The simple crumble topping adds a hint of sweetness and crunch to these muffins. They are incredibly moist and full of rich banana flavor. This recipe is simple to customize. Feel free to add chocolate chips, fruit, seeds or nuts!

banana oat crumble muffins

I won’t lie to you, I have never been much of a breakfast person. Every year I make a New Years resolution that I’m going to start having breakfast everyday. I’ve lost track of how many times I have failed my resolutions but I can tell you that these muffins make me want to have breakfast every day.

If I make a batch of these muffins they don’t last long in our house. Everyone will be grabbing one on the way out the door each morning. It’s still a work in progress for me to get on the daily breakfast fix but these muffins are so irresistible and filling that they have really helped me have a healthy start to the day.

Packed with oats and nutrients from the bananas, these muffins pair perfect with a cup of coffee or tea to kick start your morning. You can even make a double batch and freeze them. I individually wrap them in plastic wrap and thaw them overnight for a quick morning bite!

What is in Banana Oat Crumble Muffins?

ingredients to make banana oat crumble muffins
  • These muffins are a healthier twist on the classic banana bread. They are gluten free and oil free. To keep them refined sugar free I use honey. However, you can use your preferred sweetener of choice.

  • Store bought oat flour can be used or you can use oats and blend them into a flour in a blender or food processor (this is what I like to do for this recipe).

  • The riper the bananas the better! As you can see from the above picture the bananas I use have almost turned completed brown. This means they are super sweet and perfect for baking.

  • Tip: if you have over ripe bananas don’t throw them away, peel them and freeze in a freezer bag. Take them out of the freezer 1-2 hours before you start cooking and they will be perfect for your baking needs!

How to Make Banana Oat Crumble Muffins?

Full Printable Recipe at Bottom of Page

steps for making banana oat crumble muffins

Checkout my short video tutorial here

1 Preheat oven to 350°F degrees. Grease a 12 cup muffin pan and set aside.

2 In a blender, add 1 ½ cups of oats and blend until it turns into a fine flour (or use store bought oat flour). In a medium sized bowl combine all of the dry ingredients. Stir until evenly combined.

3 In a large bowl, mix the wet ingredients together.

4 Add the dry ingredients to the wet ingredients. Stir until evenly combined. Let the batter sit for 10 minutes. This allows the oats to soak up the wet ingredients and soften.

5 In a small bowl prepare the crumble topping. Combine all of the crumble ingredients and mix until evenly incorporated. Set aside.

6 Spoon batter into the prepared muffin pan until evenly distributed, about 3/4 of the way full. Sprinkle a small amount of the crumble topping on top of each muffin.

7 Bake for 25-30 minutes, or until a tooth pick comes out clean when inserted in the center of a muffin.

8 Let cool on a wire rack for 10 minutes before serving. Store in an airtight container for up to 1 week.

Enjoy!

banana oat crumble muffins

Make Ahead and Freezing

These muffins make the perfect grab and go breakfast or after dinner treat. They are healthy but can satisfy a sweet tooth! After baking allow the muffins to fully cool at room temperature. The muffins can be frozen in an air tight container or in Ziploc bags.

To simply a grab and go breakfast I love to individually wrap the muffins in plastic wrap and freeze them! You can grab as many as you need from the freezer and they are already wrapped and ready to go. Thaw at room temperature overnight or bring them to work and reheat in a microwave or toaster oven.

banana oat crumble muffins

Looking for More Simple Sweets?

Try some of my favorite recipes:

  • Banana Bread – one of my families favorite treats! With its super moist texture, rich banana flavor it is a must try. This recipe is so simple and only needs a few pantry staple ingredients.
  • Tiramisu – a classic Italian dessert, coffee soaked cookies layered with an irresistible creamy filling. It is light yet rich without ever feeling like it is too sweet or heavy. It also happens to be my favorite dessert
  • Mini Berry Dutch Babies – a cute and easy way to change up your breakfast or brunch. Not only are they easy to make they are incredibly delicious

Enjoy!

– Sab

Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.

banana oat crumble muffins

Banana Oat Crumble Muffins

Banana Oat Crumble Muffins are a healthier take on the classic banana bread. These muffins are gluten free, oil free and are just as delicious as classic banana bread. They are the perfect grab and go breakfast. The simple crumble toppings adds a hint of sweetness and crunch to these muffins. They are incredibly moist and full of rich banana flavor. This recipe is simple to customize. Feel free to add chocolate chips, fruit, seeds or nuts if you’d like!
4.8 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 1 hr
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12 Muffins
Calories 198 kcal

Ingredients
 
 

Dry Ingredients

  • 1 1/2 cups oats, old fashioned rolled oats, not steel cut or quick oats
  • 1 1/2 cups oats, ground into oat flour, or store bought oat flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp cinnamon

Wet Ingredients

  • 2 ripe bananas, mashed
  • 2 eggs
  • 1/2 cup honey, or maple syrup, agave or liquid sweetener of choice
  • 3/4 cup milk , of your choice
  • 3 tsp vanilla extract

Crumble

  • ½ cup oats, old fashioned rolled oats, not steel cut or quick oats
  • ¼ tsp cinnamon
  • 2 tbsp brown sugar
  • 2 tbsp butter, melted

Instructions
 

  • Preheat oven to 350°F. Grease a 12 cup muffin pan and set aside.
  • In a blender, add 1 ½ cups of oats and blend until it turns into a fine flour (or use store bought oat flour). In a medium sized bowl combine all of the dry ingredients. Stir until evenly combined.
  • In a large bowl, mix the wet ingredients together.
  • Add the dry ingredients to the wet ingredients. Stir until evenly combined. Let the batter sit for 10 minutes. This allows the oats to soak up the wet ingredients and soften.
  • In a small bowl prepare the crumble topping. Combine all of the crumble ingredients and mix until evenly incorporated. Set aside.
  • Spoon batter into the prepared muffin pan until evenly distributed, about 3/4 of the way full. Sprinkle a small amount of the crumble topping on top of each muffin.
  • Bake for 25-30 minutes, or until a tooth pick comes out clean when inserted in the center of a muffin.
  • Let cool on a wire rack for 10 minutes before serving. Store in an airtight container for up to 1 week.
  • Enjoy!

Video

FOLLOW ON PINTERESTFollow @fedbysab
SUBSCRIBE ON YOUTUBE!Subscribe Fed by Sab!

NUTRITION

Calories: 198kcalCarbohydrates: 35gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 17gVitamin A: 136IUVitamin C: 2mgCalcium: 81mgIron: 1mg
This nutrition information is an estimate provided by an online nutrition calculator. See our full nutrition disclosure here.

Sharing is caring!

Recipe Rating




Debra

Saturday 11th of December 2021

I made a batch of these today and my my whole family loved them. Thanks!