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One-Bowl Moist Banana Oatmeal Muffins

Close-up of moist banana oatmeal muffins cooling, one broken open to show the texture.

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Make these incredibly soft, moist banana oatmeal muffins using just one bowl. Naturally sweetened with ripe bananas, these healthy muffins are perfect for meal prep or a quick breakfast.

Ingredients

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  • 1 3/4 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • 1/4 cup milk (any kind)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, combine the rolled oats, baking soda, cinnamon, and salt. Mix these dry ingredients together.
  3. In a separate, smaller bowl, whisk together the melted butter and brown sugar until smooth.
  4. Add the eggs and vanilla extract to the butter mixture and whisk until combined.
  5. Stir in the mashed bananas and milk until the wet ingredients are incorporated.
  6. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
  7. Divide the batter evenly among the 12 prepared muffin cups.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the oatmeal muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, add 1/2 cup of chocolate chips or chopped walnuts to the batter before filling the muffin cups.
  • These muffins freeze well. Cool them completely, then store them in an airtight, freezer-safe container for up to three months.
  • Use very ripe, spotty bananas for the best natural sweetness and moisture in these healthy oatmeal muffins.

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