One-Bowl Banana Oat Muffins | Grateful Grazer – Jarastyle

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These Banana Oat Muffins are mixed in one bowl, so prep and cleanup couldn’t be easier. They’re made with simple ingredients, including whole wheat flour and oats for added fiber and hearty texture. With naturally sweet, overripe bananas, a bit of cinnamon, and a splash of vanilla, these healthier (and every bit as delicious) muffins are filled with comforting flavors the entire family will love.

This is the quintessential muffin recipe for busy people. Simple ingredients, even simpler preparation. Just mix together the ingredients in one bowl, and bake.

They might not teach this “one bowl” method in culinary school (most pros recommend mixing the wet and dry ingredients in separate bowls to limit gluten production), but this simplified method gets the job done. The muffins come out delicious, and cleanup is easy.

It’s the type of shortcut I make all of the time as a busy mom feeding my family in real life. There’s no need to overcomplicate things!

For breakfast, I recommend pairing these banana oat muffins with a higher-protein option, like a hard boiled egg, Greek yogurt, a veggie frittata, or white bean and avocado toast. They make a tasty, grab-and-go snack, too. Try spreading butter or your favorite nut butter on top for a little extra staying power!

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Ingredients

These banana muffins are made with simple ingredients that are probably in your kitchen already. It’s the type of recipe you can make whenever the mood strikes, without an extra trip to the store.

Mixing whole wheat flour and oats into the batter gives these muffins a some extra fiber, which makes them more hearty and filling. Fats from the olive oil and whole milk provide rich flavor and a tender crumb.

Sweet, overripe bananas, cinnamon, and vanilla bring on the flavor.

Grocery list:

• Bananas (look for ripe bananas in the discounted produce section.)
• Egg
• Whole milk
• Sugar
• Olive oil 
• Vanilla extract
• All purpose flour
• Whole wheat flour
• Oats 
• Baking powder
• Ground cinnamon
• Salt

Optional add-ins:

• chopped nuts (such as walnuts or pecans) or chocolate chips

See the recipe card at the end of this post for ingredient quantities.

Instructions

Here’s a basic summary 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 three months. Using expired baking powder will lead to muffins that don’t rise.

Substitutions

A few suggestions for ingredient swaps:

• 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.

Try my Double Chocolate Pumpkin Muffins for another option!

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.

Top tip

Don’t over-mix the muffin batter! Over-mixed batter will lead to muffins that are tough. Stir just until the dry flour is no longer visible.

FAQ

How brown should bananas be for muffins?

Bananas should be covered in brown (or even black) spots and have a strong aroma to be used in baking recipes, like muffins. Overripe bananas give muffins more flavor.

What milk is best for muffins?

Whole milk is a great option for muffins, because it has a higher fat content. This fat gives muffins rich flavor and tender crumb. 

Pairing

These are my favorite things to have with banana muffins:

Looking for more healthy breakfast recipes? Try these:

📖 Recipe

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.

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Course: Breakfast, Snack

Cuisine: American, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 32 minutes minutes

Servings: 12 muffins

Calories: 221kcal

Author: Stephanie McKercher, MS, RDN

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. Nutrition facts are estimates only and do not include optional add-ins.

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

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