One-Bowl Banana Oat Muffins

Healthy banana muffins with oats and whole wheat flour.

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One-Bowl Banana Oat Muffins

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.

Course Breakfast, Snack

Cuisine American, vegetarian

Prep Time 10

Cook Time 22

Total Time 32

Servings muffins

Calories 221kcal

Author Stephanie McKercher, MS, RDN

Equipment

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

Ingredients

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

Storage and making ahead: Allow muffins to cool completely and store in an airtight container at room temperature for up to 4 days.
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.
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.
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.
Nutrition facts are estimates only and do not include optional add-ins.

Serving Suggestions:

Nutrition