One-Bowl Moist Banana Oatmeal Muffins
Make these simple, moist oatmeal muffins in one bowl for a quick, healthy breakfast or snack.
Equipment
- Muffin tin
- mixing bowl
- whisk
- spatula
Ingredients
Dry Ingredients
- 1 ½ cups rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup packed brown sugar
Wet Ingredients
- ¼ cup melted unsalted butter or oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ¼ cup milk (dairy or non-dairy)
Instructions
Baking Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the rolled oats, flour, baking soda, baking powder, salt, and cinnamon.
- Add the brown sugar to the dry ingredients and mix briefly.
- In a separate small bowl, whisk together the melted butter, eggs, vanilla extract, mashed bananas, and milk until combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add ½ cup of chopped walnuts or chocolate chips to the batter before dividing. If your bananas are not very ripe, you can add 1 tablespoon of maple syrup to the wet ingredients for extra sweetness. These muffins freeze well for up to three months. Cool completely before storing in an airtight container.
Nutrition
Serving: 1muffinCalories: 195kcalCarbohydrates: 31gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 35mgSodium: 150mgFiber: 2gSugar: 10g
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