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One-Bowl Ultra Moist Healthy Banana Oatmeal Muffins for Meal Prep

A stack of three golden brown banana oatmeal muffins topped with visible oats, with fresh bananas in the background.
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Welcome to My Kitchen! I’m Carla Davis, and I share this simple, one-bowl recipe for ultra moist banana oatmeal muffins. They use ripe bananas for natural sweetness, making them a perfect healthy breakfast or on-the-go snack for busy mornings. These are great for meal prep and freeze well.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup rolled oats (old-fashioned or quick-cooking)
  • 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, lightly beaten
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • Optional Add-in: 1/2 cup chocolate chips or chopped walnuts

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, and cinnamon. This is your one-bowl method for easy cleanup.
  3. In a separate medium bowl, combine the mashed bananas, brown sugar, melted butter (or oil), egg, milk, and vanilla extract. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until you see no more dry streaks of flour. Do not overmix; a few lumps are fine.
  5. If using, fold in your chocolate chips or nuts now.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas—the spottier, the better—as they provide the most moisture and natural sweetness for these healthy breakfast muffins.
  • For a protein boost perfect for meal prep, substitute the milk with 1/4 cup of plain Greek yogurt mixed with a tablespoon of water.
  • To store, keep cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Thaw overnight on the counter or reheat briefly in the microwave.

Nutrition

Find it online: https://carlacooking.com/banana-oatmeal-muffins-recipe/