Banana Spice Muffins

Banana Spice Muffins ~ these light and fluffy muffins are loaded with banana, warm spices, and lots of oats for a hearty start to the day.

I love this particular mix of spices. I’ve used cardamom where you’d usually find cinnamon, and it makes all the difference. The first bite won’t catapult you right back to the old Thanksgiving pumpkin pie, and that’s a good thing. The aroma is more exotic and sophisticated. Grate the nutmeg over the batter with a micro-plane; you won’t believe the difference it makes. In fact I’m in the process of converting a lot of my spices over to fresh ground….more on that in a later post.

These are light, fluffy and moist. The holy trinity of muffins, as far as I’m concerned. They have a fall-apart texture which I love; the oat flour and oat bran help with that. And the crumble topping gives the whole thing some added crunch and sweetness.

Don’t let the long list of ingredients throw you, it’s mostly spices and basic stuff. You can substitute plain flour for the oat flour, if you must, but I highly recommend keeping some around for baking. It really creates the most wonderful texture. I like to throw in a little oat bran or wheat bran into my muffins whenever I can, too, not only for the health factor, but because I think it makes them lighter.

If you search banana on this blog you’ll find lots of other inspiration for those over ripe specimens on your counter. Some of my favorites are my Banana Poppy Seed Cake with Lemon Buttercream, and my  Better than Starbucks Banana Bread.  But I also love Banana Buttermilk Pancakes, and I often sneak banana into my favorite Bran Muffins.

My policy is to eat one hot from the oven.

You only live once.
Note: 15 seconds in the microwave will bring leftover muffins back to that fresh out of the oven state.

4.75 from 4 votes

Banana Spice Muffins

Course Breakfast, brunch, Cardamom, Fall, Muffins
Yield 12
Author Sue Moran


  • 1 cup all purpose flour
  • 1/2 cup oat flour
  • 1/2 cup oat bran
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • heaping 1/4 tsp cardamom
  • heaping 1/4 tsp ground ginger
  • heaping 1/4 tsp allspice
  • heaping 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg

crumble topping:

  • 1/4 cup oat flour
  • 3 Tbsp brown sugar
  • 3 Tbsp rolled oats
  • 1/2 cup walnuts chopped
  • 2 Tbsp butter I was out of butter and used coconut oil, it worked fine
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2/3 cup mashed banana about 2 small
  • 1/2 cup buttermilk
  • 1/2 cup walnuts chopped


  • Set oven to 375F
  • Whisk together the above dry ingredients in a small bowl and set aside.
  • Mix together the flour, sugar, oats, nuts and butter with your fingertips until it is all combined and has a coarse crumb. Set aside.
  • Beat together the butter and sugar until fluffy. Add the eggs, banana, buttermilk and nuts. Mix thoroughly.
  • Add the dry ingredients to the wet, and mix together just until blended.
  • Grease a 12 cup muffin tin, or use liners. Divide the batter evenly among the muffin cups. Top with the crumb topping and bake for about 20 minutes until a toothpick comes out clean.
  • Cool on a rack.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    March 4, 2021 at 3:59 pm

    5 stars
    I made this recipe today. These muffins are excellent. It took exactly 20 minutes and they came out perfect, light, moist, warm.

  • Reply
    August 25, 2013 at 6:17 pm

    Can I just pulverize some old fashioned rolled oat for the oat flour? Also, the third ingredient is oat bran, isn’t it?

    • Reply
      August 25, 2013 at 8:23 pm

      Yes, you can, that should work fine, and yes, it’s oat bran 🙂

  • Reply
    September 2, 2012 at 11:08 am

    fact: all muffins should involve a streusel of some sort. it makes up for the lack of a frosting. 🙂

  • Reply
    August 30, 2012 at 4:38 pm

    These are beautiful and I adore fresh nutmeg. My sister started me grinding my own several years ago and there is no comparison for fresh in sauces especially!

  • Reply
    From Beyond My Kitchen Window
    August 29, 2012 at 7:22 pm

    Welcome home! These muffins look delicious. Banana is so delicious and moist when baked up in muffins or cakes. I really enjoy baking with them.

  • Reply
    August 29, 2012 at 7:08 pm

    Lovely, these sounds great. I just made a batch of caraway and cardamom muffins, oh boy I though they might be odd but the flavours are wonderful.

  • Reply
    hobby baker
    August 29, 2012 at 7:05 pm

    Oh, the streusel… They look just gorgeous!

  • Reply
    Cathy at Wives with Knives
    August 29, 2012 at 4:10 pm

    I love banana muffins and adding the streusel topping makes them perfect. Warm with a little pat of butter is my favorite way to enjoy them.

  • Reply
    Tricia @ saving room for dessert
    August 29, 2012 at 3:47 pm

    Great policy – always eat one while you can get it hot! These look homey, and satisfying and beautiful of course! I never knew people could not eat bananas. Glad you were able to find a cure!

  • Reply
    Averie @ Averie Cooks
    August 29, 2012 at 3:20 pm

    I agree that light, fluffy and moist IS the holy trinity of muffins – and so is that streusel topping — I could Just eat those pebbles of glory 🙂

    And oat flour – that’s whole rolled oats into my Vitamix in 2.3 seconds. Love using it for moisture!

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