Ingredients
Method
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper muffin liners.
Prepare the Wet Ingredients:
- In a large mixing bowl, mash the bananas until smooth. Add the granulated sugar, brown sugar, and melted butter. Stir until well combined.
Add Eggs and Vanilla:
- Crack the eggs into the banana mixture and add the vanilla extract. Mix until everything is fully blended.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Combine Wet and Dry Ingredients:
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
Add Oats and Nuts:
- Fold in the rolled oats and chopped walnuts or pecans, if using.
Make the Crumb Topping:
- In a small bowl, combine the flour, sugar, cinnamon, and melted butter. Use a fork to mix until the mixture resembles coarse crumbs.
Fill the Muffin Pan:
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the crumb topping evenly over the muffins.
Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
-
- Bananas: Use overripe bananas with brown spots for the best sweetness and flavor.
- Customizations: Add chocolate chips, dried fruit, or swap the nuts for seeds to suit your taste.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: These muffins freeze beautifully. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.