banana bread

banana bread

 These Cinnamon Crumble Banana Oat Muffins are to die for!  I normally don’t play favorites with my recipes, but this one is great.  It’s the crumble!  It adds a perfectly sweet crunch on the top of the muffins.

I always have bananas around because they are an easy snack for my son, but they can get ripe very quickly.  I wanted to think of a way to use the ripe bananas that are too soft to eat! Muffins are also something I like to have around, because again, it’s an easy snack for my son…and I love breakfast food. If you follow my Instagram you know that I am always testing recipes, especially for breakfast. These muffins are a healthier option to your typical store-bought muffin, because I use simple, healthy ingredients…bananas (of course), whole wheat flour, oats, and honey as the only sweetener.  If you want to keep it that way you can simply sprinkle extra oats on top and bake them; however the cinnamon crumble is what makes these muffins over-the-top-good! It adds warmth from the cinnamon, a little sweetness, and a crunch.  These will be your new favorite muffins!

banana bread 2

banana bread 2

banana bread 10

banana bread 10

banana bread 4

banana bread 4

banana bread 3

banana bread 3

banana bread 5

banana bread 5

banana bread 11

banana bread 11

Cinnamon Crumble Banana Oat Muffins

Serves:

15-18 muffins

Ingredients

  • Muffins:

  • 1¼ cup old fashioned oats

  • 1¼ cup milk (or dairy-free substitute); room temperature

  • 1 egg; room temperature

  • 1/4 cup unsalted butter; melted and cooled

  • ½ cup honey

  • 2 ripe bananas (about 1 1/2 cups give or take)

  • 1 1/2 cup whole wheat flour

  • 4 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • Topping:

  • 1/4 cup brown sugar

  • 2 tablespoons regular sugar

  • 1/3 cup unbleached all-purpose flour

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup uncooked oats

  • 4 tablespoons melted butter

Instructions

  1. Preheat oven to 350 degrees

  2. Combine the milk and oats together in a bowl and allow to stand for about 15 minutes

  3. Spray a ½ cup measuring cup with cooking spray and then fill it with honey; this will help so that the honey doesn’t stick to the measuring cup

  4. Stir in the egg, honey, bananas, and cooled butter into the milk and oats mixture

  5. In another bowl combine the flour, baking powder, cinnamon, and salt using a whisk

  6. Slowly poor the wet mixture into the dry mixture using a spatula

  7. Stir until just combined

  8. Spray a muffin tin with cooking spray so that it evenly coats each cup; this spray makes it so that you don’t have to use liners and the muffins will come out of the tins without a problem

  9. Fill each cup of the 12 cup muffin tin; if there is batter left over you can add it to another muffin tin

  10. Mix together the ingredients for the cinnamon crumble using a fork

  11. You want the crumble to be really crumbly so you can always add more flour if it seems to moist from the butter

  12. Sprinkle each muffin with a bit of the cinnamon crumble

  13. Bake for 18-20 minutes or until the tops of the muffins spring back when lightly touched and a toothpick comes out clean when inserted

  14. Allow to cool completely

  15. Store in an airtight container for 2-3 days



print the recipe