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Healthy One-Bowl Banana Oatmeal Muffins

Three golden brown banana oatmeal muffins stacked on a white plate, one cut open showing the moist oat texture.
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Make these easy, naturally sweet banana oatmeal muffins in one bowl. They are perfect for quick breakfasts or meal prepping.

Ingredients

Scale
  • 2 ripe large bananas, mashed
  • 1/4 cup melted coconut oil or vegetable oil
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1 cup rolled oats
  • 1 cup all-purpose flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins (optional, like chocolate chips or chopped nuts)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the melted oil, maple syrup, egg, vanilla extract, and milk to the mashed bananas. Whisk until combined.
  4. Add the rolled oats, flour, baking soda, cinnamon, and salt to the wet ingredients. Stir gently until just combined. Do not overmix.
  5. Fold in any optional mix-ins like chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For gluten-free muffins, use certified gluten-free rolled oats and gluten-free all-purpose flour.
  • If you prefer lower sugar, reduce the maple syrup to 2 tablespoons and rely more on the sweetness of the ripe bananas.
  • For a stronger flavor, add 1/2 teaspoon of extra cinnamon.
  • These muffins freeze well for up to three months.

Nutrition

Find it online: https://epicureempire.com/banana-oatmeal-muffins/