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One-Bowl Healthy Banana Oatmeal Muffins

Close-up of four golden brown banana oatmeal muffins stacked slightly on a white plate, showing visible oat texture.

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Make these soft, moist banana oatmeal muffins using just one bowl for simple cleanup. They use natural sweetness from ripe bananas and whole oats, making them a quick, wholesome breakfast or snack.

Ingredients

Scale
  • 3 large very ripe bananas, mashed
  • 1/4 cup melted unsalted butter or coconut oil
  • 1/4 cup maple syrup (optional, adjust based on banana sweetness)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups rolled oats (not instant)
  • 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 well.
  2. In a large mixing bowl, mash the ripe bananas until mostly smooth.
  3. Add the melted butter (or oil), maple syrup (if using), egg, and vanilla extract to the mashed bananas. Whisk until combined.
  4. Add the cinnamon, baking soda, and salt to the wet ingredients. Stir briefly.
  5. Add the rolled oats and milk to the bowl. Use a spatula to mix everything until just combined. Do not overmix.
  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 a gluten-free option, confirm your rolled oats are certified gluten-free.
  • These muffins are excellent for meal prep and freeze well for up to three months.
  • If you are looking for alternatives to traditional baking, consider how this recipe compares to structured meal planning services, though these muffins are a great component of any meal delivery companies subscription.
  • For a sweeter, bakery-style texture, you can add 1/2 cup of chocolate chips or chopped walnuts to the batter.

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