Banana Oat Muffins with Ultimate Crumble Topping are just how they sound - over the top and delicious! These are the best banana muffins I've tried thanks to chocolate chips, cinnamon, and a nutty graham cracker topping.
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Banana oat muffins are about to get even better than you thought thanks to the best crumble topping you'll ever find!
Heaven knows I've made my share of banana muffins before, so I wanted to try changing it up a little bit. Enter: the ultimate crumble topping.
I had been seeing graham cracker muffins all over the place lately, so I decided they would be a good base to form my crumble. I added some sugar, chopped nuts, and more chocolate, and the result was the most outrageously delicious crumble topping around.
These muffins would be awesome in a lunch box or as an after school snack. They also make an easy grab-and-go breakfast for busy mornings. But be warned: after one bite, you're going to want to eat all 12 of them yourself!
Ingredients
For the muffins
- All-purpose flour
- Whole wheat flour
- Old-fashioned oats
- Baking powder
- Baking soda
- Salt
- Eggs
- Light brown sugar
- Milk
- Applesauce
- Vanilla
- Bananas
- Dark chocolate chips
For the topping
- Cinnamon
- Light brown sugar
- Graham crackers
- Walnuts
- Mini semisweet chocolate chips
- Butter
How to make banana oat muffins
- Line a muffin pan with cooking spray or paper liners. Set aside.
- To prepare the crumble topping, combine all topping ingredients in a medium bowl with a fork. Set aside.
- In a medium sized bowl, combine flour, oats, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and sugar. Add the milk, applesauce, vanilla, and banana. Add the dry ingredients and stir until just blended. Gently fold in the chocolate chips.
- Divide batter evenly between prepared muffin cups. Top with the crumble topping, pressing down gently to adhere it to the batter. Bake 25-30 minutes or until golden brown.
Top tips
How to mash bananas
This recipe is best with very ripe bananas (the bananas should have dark spots, not be green). Ripe bananas are easy to mash and are sweeter than under ripe ones.
I always peel my bananas and mash them with a fork on a plate before measuring them in a glass measuring cup. You could also mash them in a bowl, or even use a stand mixer to get the job done.
One banana will yield about ½ cup mashed. It's important to measure the mashed bananas since bananas can vary so widely in size.
Don't overmix
As with all quick breads, you'll want to mix your batter just until combined. It might still have a few small lumps, but if you overmix the batter the muffins will come out tough and dry.
How to measure flour
To measure flour in cups, be sure to spoon the flour into the measuring cup and level it off with a knife. I always measure my flour this way, but it is considered less accurate than measuring by weight.
Because this recipe was developed measured in cups, I do not recommend measuring the flour by weight unless you are familiar with that kind of conversion.
How to store banana oat muffins
Banana muffins can be stored in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months.
Tips for customizing banana muffins
- Leave off the crumble topping entirely
- Swap rolled oats for the crushed graham cracker
- If you don't have applesauce on hand, substitute the same amount of vegetable oil
- If you don't have whole wheat flour, use all-purpose flour
- Use cinnamon unsweetened applesauce for a different flavor
- Swap the dark chocolate chips for semisweet or milk chocolate chips
- Use a 1:1 gluten-free flour mix to make these gluten-free
FAQ
There is quite a bit of sugar and chocolate in these muffins, but also plenty of whole grains and fruits. I'd say these muffins are healthy-ish, or maybe even healthier than what you'd find in a bakery or made from a box mix.
If a healthy banana muffin is what you're after, consider this one by Cookie + Kate.
Yes, you can freeze banana muffins. Place muffins in a zip top freezer bag or other airtight container and freeze for up to 3 months. To thaw let sit at room temperature for a few minutes or microwave for about 30 seconds.
More muffin recipes
- Chocolate Chip Muffins
- Apple Spice Muffins
- Vegan Chocolate Zucchini Muffins
- Pistachio Rose Muffins
- Healthier Double Chocolate Mini Muffins
- Banana Coconut Muffins
- Zucchini Muffins
- Carrot Muffins
- Vegan Pumpkin Muffins
- Mini Pumpkin Chocolate Chip Muffins
- Double Chocolate Banana Muffins
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Banana Oat Muffins with Ultimate Crumble Topping
Ingredients
Muffins
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 cup old-fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ½ cup packed light brown sugar
- 2 tablespoons milk
- ½ cup applesauce
- 1 teaspoon vanilla
- 3 large ripe bananas, mashed
- ½ cup dark chocolate chips
Ultimate Crumble Topping
- ¼ cup packed light brown sugar
- ¼ cup crushed graham crackers
- ¼ cup chopped walnuts
- ¼ cup mini semisweet chocolate chips
- 3 tablespoons butter, melted
- 1 tablespoon cinnamon
Instructions
Ultimate Crumble Topping
- Combine all topping ingredients in a medium bowl with a fork. Set aside.
Banana Oat Muffins
- Preheat the oven to 375ºF. Line a muffin pan with cooking spray or paper liners. Set aside.
- In a medium sized bowl, combine flour, oats, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and sugar. Add the milk, applesauce, vanilla, and banana. Combine but do not over mix. Add the dry ingredients and stir until just blended. Gently fold in the chocolate chips.
- Divide batter evenly between prepared muffin cups. Top with the crumble topping, pressing down gently to adhere it to the batter. Bake 25-30 minutes or until golden brown.
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