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One-Bowl Ultra Moist Banana Oatmeal Muffins for Easy Meal Prep

A close-up, appetizing shot of a golden brown banana oatmeal muffin topped with visible rolled oats on a white plate.
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You need a reliable, wholesome breakfast for busy mornings. This one-bowl recipe delivers ultra moist banana oatmeal muffins using simple ingredients. They are perfect for grab-and-go eating and freeze well for meal prep.

Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/2 cup maple syrup or honey (naturally sweetened)
  • 1/4 cup melted unsalted butter or coconut oil
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1/2 cup mix-ins (optional: chocolate chips or chopped walnuts)

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, combine the rolled oats, baking soda, baking powder, salt, and cinnamon. Whisk these dry ingredients together.
  3. In a separate medium bowl, mash the ripe bananas thoroughly. Add the maple syrup (or honey), melted butter (or coconut oil), egg, and vanilla extract to the bananas. Whisk until just combined.
  4. Pour the wet banana mixture into the bowl with the dry ingredients. Add the milk. Stir everything together with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. If you are using mix-ins like chocolate chips or walnuts, gently fold them in now.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin 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 the best texture, use bananas that are heavily spotted or almost black. The riper the banana, the more natural sweetness you get.
  • To make these muffins freezer-friendly, cool them completely, then store them in an airtight, freezer-safe bag for up to three months. Thaw overnight on the counter or microwave briefly.
  • If you want a streusel topping, mix 1/4 cup flour, 2 tablespoons brown sugar, 1 tablespoon cold butter (cut into small pieces), and 1/4 teaspoon cinnamon. Sprinkle this mixture over the batter before baking.

Nutrition

Find it online: https://pureplatepath.com/banana-oatmeal-muffins-recipe-easy-moist/