Description
You will make soft, moist banana oatmeal muffins using a simple one-bowl method. These muffins use ripe bananas for natural sweetness, making them wholesome and perfect for quick breakfasts or meal prepping.
Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce or melted coconut oil
- 1/4 cup maple syrup or honey (optional, adjust based on banana sweetness)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium bananas)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mix the rolled oats, baking soda, cinnamon, and salt.
- Add the applesauce (or oil), maple syrup (if using), eggs, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the mashed bananas.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 22 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
- Use very ripe, spotty bananas for the best natural sweetness and moisture.
- For a kid-friendly version, add chocolate chips or dried fruit.
- These muffins freeze very well; wrap individually and freeze for up to three months.
- If you prefer a finer texture, pulse half the oats in a food processor before mixing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 150
- Sugar: Low (primarily from fruit)
- Sodium: Low
- Fat: Low to Moderate
- Saturated Fat: Low
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: Moderate
- Fiber: High (from oats)
- Protein: Moderate
- Cholesterol: Low