One-Bowl Banana Oat Muffins (Whole Wheat)

These Banana Oat Muffins are the kind of everyday recipe that makes feeding yourself and your family feel easier. They're warm, comforting, and just sweet enough, with cozy notes of cinnamon and vanilla and the natural sweetness of overripe bananas. Made in one bowl with simple pantry ingredients, they come together quickly and with minimal cleanup. They're the kind of recipe you'll come back to again and again.

I don't worry too much about doing things the "proper" baking way here. Most baking textbooks will tell you to mix wet and dry ingredients separately to protect against overworking the batter. In real life, I'm often just trying to get muffins in the oven while my kids are asking for snacks and someone can't find their favorite toy truck. One bowl, a spoon, and a few minutes is sometimes exactly what works. These muffins turn out beautifully, and the easy method makes them accessible and repeatable.

For breakfast, I love pairing these muffins with something a little more grounding and protein-rich, like Greek yogurt, a hard-boiled egg, a veggie frittata, or white bean and avocado toast. They also make a great grab-and-go snack. Try one warm with butter or your favorite nut butter for a more filling, satisfying option.

High-altitude note: I originally developed and tested this recipe at higher elevation. It works well as written at sea level. If you live at high elevation and often struggle with baked goods rising or drying out, see the FAQ below for simple adjustment tips.

Ingredients

These banana muffins are made with simple, familiar ingredients you may already have on hand. Mixing whole wheat flour and oats into the batter adds heartiness and gentle staying power, whole olive oil and whole milk provide rich flavor and a tender crumb. Overripe bananas, cinnamon, and vanilla bring everything together with cozy, comforting flavor.

Instructions

Here's a simple overview of how to make these one-bowl muffins.

Mash the banana and egg together. Add the other wet ingredients and mix.

Pour the dry ingredients on top and then stir the batter until just mixed.

Transfer the batter to a muffin pan and bake.

Cool on a wire rack.

Hint: Make sure your baking powder is fresh. Once opened, baking powder should be used within about three months. Old leavening can prevent muffins from rising properly.

Substitutions

A few easy swaps if you need them:

• Dairy free: Substitute unsweetened dairy-free milk alternative for whole milk.
• Vegan: Use dairy-free milk alternative instead of whole milk and substitute a flax egg for the egg. 
• Gluten free: use 2 ½ cups 1:1 gluten-free flour instead of the all purpose flour and whole wheat flour. 
• 100% whole grain: Use 2 ½ cups whole wheat flour and omit the all purpose flour. The texture will be denser and heartier. 
• Oil: Substitute another liquid vegetable oil, such as grapeseed oil or avocado oil, or use melted butter instead of olive oil.

Variations

Make it your own:

• Nuts: fold ½ cup chopped walnuts or pecans into the batter.
• Chocolate chips: fold in ½ cup chocolate chips.

For another muffin option, try my Whole Wheat Blueberry Muffins.

Equipment

• Muffin pan: Use a standard, 12-cup muffin tin.
• Muffin liners: Paper or reusable silicone liners work well. If you don't have liners, be sure to grease the muffin tin with oil or melted butter before adding the batter.
• Large mixing bowl: to mix the batter
• Oven: for baking the muffins.
• Wire cooling rack: Place the baked muffins on a wire rack to cool. If you don't have a rack, take the muffins out of the pan after five minutes and cool directly on the counter instead.

Storage

Muffins are a great breakfast/snack option to prep ahead of time. When making ahead, be sure to allow the muffins to cool completely. Then store them in an airtight container at room temperature for up to four days.

Muffins can also be stored in a freezer bag and frozen for up to three months. Thaw frozen muffins completely at room temperature or microwave from frozen for about 30 seconds per muffin.

FAQ

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📖 Recipe

One-Bowl Banana Oat Muffins

Stephanie McKercher, MS, RDN

These Banana Oat Muffins are mixed in one bowl, so prep and cleanup couldn't be easier. Made with whole grains and less sugar, these hearty muffins are more filling and balanced, too. Make sure you use overripe (browner = better) bananas to deepen the flavor.

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Breakfast, Snack

Cuisine American, vegetarian

Servings 12 muffins

Calories 221 kcal

Equipment

• Muffin pan
• Muffin liners optional
• Large mixing bowl
• Oven
• Wire cooling rack optional

Ingredients

  

1x2x3x

• 3 large overripe bananas
• 1 egg
• ¾ cup whole milk
• ½ cup sugar
• ¼ cup olive oil
• 1 teaspoon vanilla extract
• 1 ¼ cup all purpose flour
• 1 ¼ cup whole wheat flour
• ½ cup oats
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt

Optional add-ins:

• ½ cup chopped nuts such as walnuts or pecans or chocolate chips

Instructions

 

• Preheat oven to 375 degrees Fahrenheit and line a muffin pan with liners. (If you aren't using liners, lightly grease the muffin pan instead.)
• Mash bananas and egg in a large bowl until uniform (it's okay if there are still lumps). Add milk, sugar, oil, and vanilla and stir until combined. Add all purpose flour, whole wheat flour, oats, baking powder, cinnamon, and salt, and stir until just combined. Do not over-mix. Fold in nuts or chocolate chips if using.
• Pour batter into muffin pan, filling each cup about ⅞ full. Transfer to the oven and bake 22 minutes, or until an inserted toothpick comes out clean. Allow to cool in the pan for 5 minutes, and then transfer muffins to a wire cooling rack to cool completely.

Notes

1. Storage and making ahead: Allow muffins to cool completely and store in an airtight container at room temperature for up to 4 days.
2. Freezing: Store in a freezer bag for up to 3 months. Thaw frozen muffins completely at room temperature or microwave from frozen for about 30 seconds per muffin.
3. Dairy free: Substitute unsweetened dairy-free milk alternative for whole milk.
4. Vegan: Use dairy-free milk alternative instead of whole milk and substitute a flax egg for the egg.
5. Gluten free: use 2 ½ cups 1:1 gluten-free flour instead of the all purpose flour and whole wheat flour.
6. 100% whole grain: Use 2 ½ cups whole wheat flour and omit the all purpose flour. The texture will be denser and heartier.
7. High altitude: These muffins were developed at high altitude and bake up well at sea level as written. If you live above about 5,000 feet and often have trouble with baked goods rising or drying out, try reducing the baking powder slightly and adding 1-2 tablespoons of milk for moisture.
8. Nutrition facts are estimates only and do not include optional add-ins.

Serving Suggestions:

• Vegetarian Frittata with Mushrooms and Goat Cheese
• Fried Egg Avocado Toast with Chili Crunch 
• Vanilla Matcha Latte
• High-Protein Strawberry Banana Smoothie with Greek Yogurt 
• Quick and Easy Greek Yogurt Bowls with Berries

Nutrition

Serving: 1muffin | Calories: 221kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 277mg | Potassium: 223mg | Fiber: 3g | Sugar: 13g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

Made this recipe? I'd love to hear how it went. Leave a star rating and a comment below. It helps other readers find recipes they'll love too.

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