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One-Bowl Moist Banana Oatmeal Muffins for Quick Breakfast

Three golden brown oatmeal muffins stacked on a small white plate, topped with visible rolled oats.
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You can 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 grab-and-go breakfasts.

Ingredients

Scale
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (about 3 medium)
  • 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)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it 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, mix the mashed bananas, oil, maple syrup, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Add the milk. Stir everything together until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 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 extra flavor, you can fold in 1/2 cup of chocolate chips or chopped walnuts before filling the muffin cups.
  • These muffins freeze well. Store cooled muffins in an airtight container in the freezer for up to three months.
  • If you do not have maple syrup, you can substitute with an equal amount of brown sugar, though the texture may change slightly.

Nutrition

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