Make these simple, moist banana oatmeal muffins in one bowl for a perfect healthy breakfast or on-the-go snack. This recipe uses very ripe bananas for natural sweetness.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 very ripe medium bananas, mashed (about 1 1/2 cups)
1/2 cup packed light brown sugar
1/4 cup melted unsalted butter or coconut oil
1 large egg
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, and cinnamon.
In a separate medium bowl, mash the ripe bananas thoroughly. Add the brown sugar, melted butter or oil, egg, milk, and vanilla extract. Mix until just combined.
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just mixed. Do not overmix; a few streaks of flour 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 muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best flavor and moisture, use bananas that are heavily spotted or almost black.
To make these gluten free, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend.
For variation, fold in 1/2 cup of chocolate chips or chopped walnuts during the final mixing step.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.