Banana Oat Chip Crumble Muffins

As you might know (if you follow this blog or my Instagram @tiff.kent) we have a newborn in the house, which means lots of late nights! I’ve been a *bit* tired in the mornings, and sometimes making a healthy breakfast seems daunting—even if it is just scrambled eggs. SO I decided to make some delicious muffins to store for my husband and I to grab when we’re feeling especially pressed for time (or energy).

These banana muffins are packed full of fiber and whole grains, but they taste just as good as any bakery muffin thanks to their chocolate chips and crumb topping! I made two batches, one using gluten-free flour instead of whole wheat (go ahead and substitute at a 1:1 rate)—and my husband loved them so much that he asked to take a dozen into work to share with his buddies. (That’s how you know a recipe is a real homerun!)

Banana Oat Chip Crumble Muffins_TIFF KENT.jpeg
Notice the missing muffin?! You can thank my husband for that! :-)

Notice the missing muffin?! You can thank my husband for that! :-)


What you’ll Need:

  • 1 ½ cups whole wheat flour

  • 1 cup rolled old-fashioned oats

  • ½ cup white sugar

  • ¼ cup light brown sugar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 egg

  • ¾ cup almond milk (or cow’s milk if you prefer)

  • 1/4 cup vegetable oil

  • ½ teaspoon vanilla extract

  • 1 1/3 cup mashed bananas

  • ¾ cup roughly chopped pecans

  • 1 cup dark chocolate chips


Crumb Topping:

  • 1 tbsp. chilled grassfed butter

  • 2 tbsp. all-purpose flour*

  • 12 tsp. ground cinnamon

  • ¼ cup finely chopped pecans

  • ½ cup light brown sugar


The Method:

  1. Preheat your oven to 400-degrees F.

  2. Prepare a 12-muffin pan with your favorite nonstick spray or coconut oil.

  3. In a large mixing bowl, combine dry ingredients for muffins: flour, oats, sugar, baking soda, and salt.

  4. In a medium bowl using a handheld mixer on low speed, blend the egg and oil with mashed bananas. Slowly, combine the wet and dry mixtures to create a batter. Fold in ¾ chopped pecans and chocolate chips. Spoon batter evenly across muffin pan, with about ½ cup batter in each muffin space.

  5. In a small bowl, combine 2 tbsp. flour, cinnamon, ½ brown sugar, and finely chopped pecans. Cut in chilled butter and continue working down butter into dry mixture until you get a cornmeal texture. Some larger chunks are okay! Spoon this crumb topping on top of each muffin and bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool for 15 minutes before removing from muffin pan.