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One-Bowl Healthy Banana Oatmeal Muffins

A stack of three golden-brown banana oatmeal muffins topped with oats, sitting on a white plate.

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Make these soft, moist banana oatmeal muffins using just one bowl for simple cleanup. They use ripe bananas for natural sweetness, making them a wholesome choice for quick breakfasts, snacks for kids, or easy meal prep. These muffins come together fast and freeze well.

Ingredients

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  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup unsweetened applesauce or melted coconut oil
  • 1/4 cup maple syrup (optional, adjust based on banana sweetness)
  • 2 large eggs
  • 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. Mix these dry ingredients together briefly.
  3. In a separate bowl, whisk together the mashed bananas, applesauce (or oil), maple syrup (if using), eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir everything together just until combined. Do not overmix; a few streaks of dry oats are fine. This is your one-bowl method.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  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 sweeter muffin, add 1/2 cup of chocolate chips or chopped walnuts to the batter before scooping.
  • These muffins are excellent for freezer friendly muffins; cool completely, then store in an airtight container in the freezer for up to three months.
  • If you prefer not to use maple syrup, you can substitute it with an equal amount of honey or skip it entirely if your bananas are very ripe.

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