I am happy you are here. You can make these incredibly soft, moist Banana Oatmeal Muffins using just one bowl. These healthy muffins are naturally sweetened with ripe bananas and are perfect for meal prep or a grab-and-go snack.
Author:purejoyalex
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 medium bananas)
1/4 cup milk (any kind)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the rolled oats, baking soda, baking powder, salt, and cinnamon. This is your dry mix.
In a separate medium bowl, whisk the melted butter and brown sugar until combined.
Add the eggs and vanilla extract to the butter mixture and whisk until smooth.
Stir in the mashed bananas and milk until just combined.
Pour the wet ingredients into the large bowl with the dry ingredients. Mix with a spatula until everything is just incorporated. Do not overmix; a few streaks of dry ingredients are fine.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the oatmeal muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add 1/2 cup of chocolate chips or chopped walnuts to the batter before dividing.
If you want a sweeter muffin, substitute the brown sugar with 1/3 cup of maple syrup, but reduce the milk by 1 tablespoon.
These are excellent for meal prep and freeze well for up to three months.