Go Back

Banana Oatmeal Muffins with Maple Cinnamon Glaze

Course Breakfast, Dessert, Snack
Cuisine American, Canadian
Keyword Banana, Cinnamon, Maple, Muffins, Nuts, Oatmeal, oats, Vanilla Glaze, walnuts
Prep Time 20 minutes
Cook Time 15 minutes
Servings 12 muffins
Author Jennifer Preston


Flour Mixture

  • 1 1/2 cups AP Flour
  • 1/2 cup Sugar
  • 1 cup Rolled Oats
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 3/4 tsp Salt

Banana Mixture

  • 1 cup Bananas mashed, about 3 overripe bananas
  • 1 Egg
  • 3/4 cup Milk dairy or almond
  • 1/3 cup Vegetable Oil
  • 1 tsp Pure Vanilla Extract
  • 3/4 cup Walnuts chopped

Maple Cinnamon Glaze

  • 1 1/2 cups Icing Sugar
  • 1 tsp Pure Vanilla Extract
  • 2 TB Maple Syrup
  • 1/4 tsp Ground Cinnamon
  • 1 tsp Milk or Water



  1. Preheat oven to 400 F. Grease your 12-cup muffin tin, (I do this using vegetable oil and a paper towel).

  2. In a medium bowl whisk together flour, sugar, oats, baking soda, baking powder, and salt. Set aside.

  3. In a large bowl beat the egg. Stir in the milk, vanilla extract and oil. Add in the mashed banana, and evenly combine.

  4. Gently fold in the flour mixture into the banana mixture, scraping down sides of bowl. Once just combined, gently fold in the chopped nuts.

  5. Divide batter evenly among the 12-cup muffin tin (using a cookie scoop works great for mess-free dividing!) Optional: top each muffin with a sprinkling of oats and chopped nuts. Bake for 15-20 min until toothpick comes out clean.


  1. In a small bowl whisk together all the ingredients until smooth. If glaze is too runny, add more icing sugar; if glaze is too thick, add more milk/water. Drizzle over cooled muffins.