easy oatmeal muffins

These quick and easy oatmeal muffins are moist, hearty, and deliciously wholesome! They’re simple to make and perfect for a grab-and-go breakfast, an afternoon snack, or a quick treat with your morning coffee. They&#39;re loaded with oats and boast a quick streusel topping that adds just the right amount of sweetness and crunch.

Easy Oatmeal Muffins (Moist & Hearty!)

flour flour

cornstarch

1½ tsp baking powder

½ tsp baking soda

salt

cinnamon

milk

oats

light brown sugar

vegetable oil (I use canola oil)

eggs (room temperature)

vanilla extract/essence

butter

Preheat oven to 425℉ (220℃) conventional (see note 2 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

Sift together flour, cornstarch, baking powder, baking soda, salt and cinnamon. Whisk until well combined. Set aside.

In a large bowl combine hot milk and oats. Stir to combine and allow to sit for 10 minutes (see note 3). In the meantime prepare the streusel.

Streusel: In a small bowl combine flour, light brown sugar, oats, cinnamon and salt. Mix until well combined and no large lumps remain. Add in melted unsalted butter and stir until the mixture becomes crumbly yet slightly moist (see note 4 if it&#39;s too dry or too wet). Set aside.

Return to the milk/oat mixture and add in light brown sugar, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.

Add in pre-sifted dry ingredients from earlier to the wet mixture and using a spatula, fold until just combined and the batter is uniform. Do not overmix.

Distribute the batter evenly among the muffin liners, filling each about ¾ full. Avoid overfilling, as this can cause the muffins to overflow during baking. Give the streusel a quick stir, then evenly sprinkle it over the tops of the muffins.

Bake for 8 minutes at 425℉ (220℃) and then while the muffins are still in the oven, lower the temperature to 350℉ (180℃) and bake for a further 10-12 minutes, or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.

Allow to cool in the muffin tray for 10 minutes, before transferring to a wire rack. Enjoy!

I made these twice. The first time I forgot the vanilla extract and the strudel was a bit too much for my liking, but they tasted good regardless. The second time, i made sure to add the vanilla and this time i added cinnamon extract to the strudel and the batter in addition to the cinnamon powder because the cinnamon flavour was lacking for me. The second tasted better than my first attempt. Delicious!

Loved these! Even my super picky 11-year-old ate them. I did not add the topping and only used about half of the sugar because I’m trying to reduce my sugar intake. I’m sure the topping is lovely. I would absolutely make these again.

I made this recipe today, well, except for the streusel. I forgot about it. The oatmeal muffins are moist and soft and so delicious without the streusel.  I had a little bit of batter left over so I added some raisins and made a few extra oatmeal raisin muffins. These are my new breakfast go-to!  Thanks for the recipe!
Lorice

https://www.youtube.com/watch?v=gdBB4pE3ptA

These quick and easy oatmeal muffins are moist, hearty, and deliciously wholesome! They’re simple to make and perfect for a grab-and-go breakfast, an afternoon snack, or a quick treat with your morning coffee. They're loaded with oats and boast a quick streusel topping that adds just the right amount of sweetness and crunch.

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🔹INGREDIENTS:

▢1 cup (120 g) all purpose flour - plain flour in the UK
▢¼ cup (30 g) cornstarch
▢1½ tsp baking powder
▢½ tsp baking soda
▢½ tsp salt
▢1 tsp ground cinnamon
▢1 cup (240 g) whole milk - hot
▢1¼ cups (113 g) quick-cooking oats
▢¾ cup (150 g) soft light brown sugar
▢½ cup (105 g) unflavored vegetable oil - I use canola oil
▢2 large eggs - room temperature
▢2 tsp vanilla extract/essence

Streusel
▢½ cup (60 g) all purpose flour - plain flour in the UK
▢¼ cup (50 g) soft light brown sugar
▢¼ cup (22 g) quick-cooking oats
▢½ tsp ground cinnamon
▢⅛ tsp salt
▢3½ tbsp (50 g) unsalted butter - melted


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It's time to upgrade boring OATMEAL MUFFINS! Moist oatmeal muffins with streusel topping

Banana bread in a compact muffin made with old fashioned oats and a crumb topping.

Oatmeal Banana Muffins Recipe

½ Cups oats (old fashioned oats

¼ Cups flour

sugar

baking powder

baking soda

nutmeg

vanilla

½ cups ripe bananas, mashed (about 3-4 bananas)

oats (old fashioned oats)

Tablespoons brown sugar

Tablespoons butter

Preheat oven to 375°F.

In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar together.

In a smaller bowl mix egg, oil and vanilla. Add to dry ingredients and stir. The mixture will be very dry at this time.

Fold in bananas. Keep folding until all the dry ingredients are mixed in.

Divide into muffin tin that has been either lightly sprayed with a nonstick spray or lined with paper liners.

In another bowl combine topping ingredients. Sprinkle over muffin batter.

Bake at 375°F for 18-20 minutes.

This is the best banana oatmeal muffin recipe! Very moist! We used half sugar/half honey, a touch of almond extract, and cinnamon chips!  I think with just a tablespoon or so of flour, this recipe is perfect to exchange sugar for honey, white flour for wheat.  Thanks for posting this!

I've been making this recipe monthly for years now! I don't add the topping, but instead put 2 handfuls of chocolate chips in the batter. Great snack!

I used old fashioned oats for a double batch and it seemed so dry that I added 1.5 cups of butter milk and baked for 30 minutes since I made jumbo muffins. They turned out fabulous, moist and delicious.

I make this recipe every other week.  I add raising and chopped walnuts and whole wheat flour instead of white.  I also scrape the banana peels for more nutrition.  I also make the large size, 6 to a tray which works so well for breakfast.  Thanks for this recipe.

I just made it! Your crumb topping is the best! 
My 3 teens loved it😍

I made these with rolled oats and added a cup of chopped walnuts. I worried they would turn out a little dry or dense, but they didn't. The muffin was light and the topping had a great texture. These are excellent as is, but next time I might try a little bit of light maple frosting instead of the topping just for fun.

Great recipe! My bananas weren’t fully ripe so I stuck them in the oven with the peels on until they turned black and they were perfectly ripe. This was super easy and turned out great. I skipped the topping out of laziness but I’m going to try it next time!

Fantastic recipe, thank you!  I'm always trying to find ways to use up bananas in the summer, they go beyond how I like to eat them way too fast.  I followed the recipe, left off the topping, and it makes delicious muffins!

A very tasty and easy recipe! I personally went somewhat rogue with adding 2x green apples, walnuts and almonds, however it was perfect and truly enjoyed. With the added ingredients, I added an extra half of a well ripened banana for moisture. Thank you Kathy for putting your recipe up for us all to use and enjoy :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1529454803/ydn6un4sd816qx2z1ovg.mp4

Oatmeal banana muffins with an oatmeal topping. Perfect for breakfast or a midday snack. These delicious muffins are a favorite among young and old.

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