Description
Make these soft, moist Banana Oatmeal Muffins using a simple one-bowl method. They are naturally sweetened and perfect for a healthy breakfast or an on-the-go snack. This recipe is great for meal prep and freezes well.
Ingredients
Scale
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 very ripe medium bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup (optional, reduce if bananas are very sweet)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mix the rolled oats, baking soda, cinnamon, and salt together.
- Add the mashed bananas, applesauce, maple syrup (if using), egg, and vanilla extract to the dry ingredients.
- Mix everything together just until combined. Do not overmix. The batter will be thick.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 cup chopped nuts or chocolate chips to the batter.
- If you prefer a sweeter muffin, increase the maple syrup to 1/3 cup.
- These muffins store well in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 150
- Sugar: Approx. 7g
- Sodium: Approx. 100mg
- Fat: Approx. 3g
- Saturated Fat: Approx. 0.5g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 3g
- Protein: Approx. 4g
- Cholesterol: Approx. 15mg