This post may contain affiliate links, which means I may receive a small commission, at no extra cost to you, when you make a purchase. Please check out my disclosure policy for more info
Banana oatmeal muffins that are perfectly spiced, with crisp domed tops and a moist, pillowy center, making them the perfect breakfast or on-the-go snack.
I realize that there have been quite a few banana recipes here lately, but what can I say, we eat a lot of bananas…until we go through a spurt where we don’t eat any and then they all start to freckle and turn black. Does this happen in anyone else’s house, because it seems to be a consistent pattern in ours?
The upside is that I get to make delicious baked goods, and these banana oatmeal muffins were a hit. They have the cutest domed muffin tops, with a slightly crisped outside and a moist center, and they are baked in easy DIY liners. These make a great breakfast snack or you can even top them with homemade salted caramel sauce for a sweet treat.
How To Get Beautifully Domed Muffins
The trick to getting domed muffin tops is your oven temperature. 400 degrees F is the best temperature for cooking muffins. You want the temperature high enough so that the outside cooks quickly while the middle is still liquidy. This will help the center rise as the muffin continues to cook, giving you a beautifully domed muffin.
Tips For Making Banana Oatmeal Muffins
- The secret to getting these muffins super moist is using melted butter and sour cream. The melted butter coats the flour and the sour cream adds fat and acidity, giving the muffins a soft and pillowy texture.
- Make sure you have super ripe bananas. If the stem is still yellow, they aren’t ripe enough yet. To ripen them quicker, you can put the bananas in a brown bag overnight. This blocks out just enough oxygen for the bananas to release a chemical called ethylene, which speeds up the ripening process. If you want quicker results, try using the microwave. Poke the unpeeled bananas all over with a fork, and then microwave for 30-seconds at a time until they are soft. They won’t be as sweet, but they still work.
- If you end up with a couple of empty cups in your muffin pan, fill them with 1-2 tablespoons of water to keep the tin from warping in the oven.
Don’t Have Liners?
If you don’t have muffin liners, you can just grease the pan OR you can make your own with parchment paper.
To make your own, just cut out squares of parchment paper that are big enough to fit in each cup. Spray the parchment squares with water on one side and use a cup to press the parchment into the muffin tin, water side down. Fill each cup with batter and bake.
How To Make Banana Oatmeal Muffins
11/2 cup banana, mashed (about 3-4 bananas)
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter, melted
1 tsp vanilla extract
3/4 cup sour cream
1 1/3 cup all-purpose flour
1 cup oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
- Preheat oven to 400 degrees. Prepare a muffin pan by oiling the pan or adding liners.
- In a bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
- In a separate bowl or stand mixer, cream together the melted butter and sugars. Add in the mashed banana, eggs, vanilla extract, and sour cream.
- Once all of the wet ingredients are mix together, add in the dry ingredients and mix until combined.
- Using a rubber spatula, fold in the oats until just combined.
- Divide the batter between prepared baking cups, and bake for 18-20 minutes. Cool in pan 5 minutes, then transfer to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to 3 days.