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One-Bowl Healthy Banana Oatmeal Muffins

Three moist banana oatmeal muffins on a plate, one is broken open showing the texture inside.
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Make these soft, moist banana oatmeal muffins in one bowl for easy cleanup. They use ripe bananas for natural sweetness, making them a wholesome, grab-and-go breakfast or snack perfect for meal prep.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3 large)
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup maple syrup or honey (optional, for extra sweetness)
  • 1 large egg
  • 1 teaspoon vanilla extract

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 mixing bowl, combine the rolled oats, baking soda, cinnamon, and salt. Whisk these dry ingredients together.
  3. In a separate bowl or large measuring cup, mix the mashed bananas, milk, maple syrup (if using), egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together just until combined. Do not overmix; a few lumps are fine. This is your one-bowl method.
  5. Divide the batter evenly among the 12 prepared muffin cups.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a 3-ingredient option, omit the maple syrup, baking soda, and cinnamon, and increase the mashed banana to 1 1/2 cups.
  • These banana oat breakfast muffins freeze well for up to three months. Cool completely, then store in an airtight, freezer-safe container.
  • Feel free to add 1/2 cup of chocolate chips or blueberries to the batter for variation.

Nutrition

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