Easy Healthy Banana Oatmeal Muffins (One-Bowl Recipe)

Hi, I’m Hannah! Let’s talk about those ripe bananas on the counter. We all have them! For me, they’re not a problem; they’re an opportunity to create something wonderful. I used to think my only option was banana bread, but I wanted a quicker, grab-and-go solution for busy mornings. These Easy Healthy Banana Oatmeal Muffins are my delicious answer. They’re mixed in one bowl, packed with wholesome ingredients, and they make the whole house smell incredible. They’ve become a ‘good habit’ in our house—a simple meal prep that guarantees a nourishing, satisfying start to the day.

Why You’ll Love This Recipe

• Incredibly Easy & One-Bowl: This recipe is designed for simplicity. You’ll mix everything in a single bowl with no need for a mixer, meaning less mess and stress.
• Healthy & Satisfying: Made with hearty rolled oats, naturally sweetened with ripe bananas and maple syrup, these muffins are packed with fiber and will keep you full all morning.
• Perfect for Meal Prep: Bake a batch on Sunday and you have a healthy, delicious, grab-and-go breakfast or snack ready for the whole week.
• Moist & Fluffy: Thanks to the bananas and a little yogurt, these muffins have a wonderfully soft, moist texture that everyone loves.

The Wholesome Ingredients You’ll Need

We’re using simple, pantry-friendly ingredients to create a muffin that’s both nourishing and delicious.

• Ripe Bananas: The riper, the better! Look for bananas with lots of brown spots. They are sweeter and mash more easily, providing most of the sweetness for our muffins.
• Oats: We use a combination of old-fashioned rolled oats for texture and oat flour (which you can make yourself!) for structure.
• Egg: One large egg helps bind the muffins and gives them a rich texture.
• Maple Syrup: We use just a touch of pure maple syrup to complement the banana’s sweetness. You can adjust this based on how ripe your bananas are.
• Yogurt or Milk: A little plain Greek yogurt or any milk of your choice adds moisture and makes the muffins incredibly tender.
• Coconut Oil or Butter: A small amount of melted coconut oil or butter adds necessary fat for a soft, non-gummy texture.
• Spices & Leavening: Baking soda provides the lift, and a pinch of cinnamon and salt enhances all the warm, cozy flavors.
• Optional Add-in: Chocolate Chips: A handful of dark chocolate chips turns these from a healthy breakfast into an irresistible treat!

How to Make Healthy Banana Oatmeal Muffins (Step-by-Step)

This one-bowl method is a game-changer for muffin making. The full, detailed recipe is in the recipe card at the bottom of this post!

1. Combine Wet Ingredients: In a large bowl, mash the ripe bananas until they are mostly smooth. Then, whisk in the egg, maple syrup, yogurt, and melted coconut oil until well combined.
2. Add Dry Ingredients: Add the oat flour, rolled oats, cinnamon, baking soda, and salt directly to the same bowl. Stir with a spatula until the flour is just combined. Do not overmix!
3. Fold in Chocolate Chips: If you’re using them, gently fold in the dark chocolate chips.
4. Fill and Bake: Divide the batter evenly among the cups of a prepared muffin tin, filling them about 3/4 full. Bake until a toothpick inserted into the center comes out clean and the tops are golden brown. Let them cool in the pan for a few minutes before moving to a wire rack.

Tips for the Best Healthy Banana Oatmeal Muffins

• The Overripe Banana Habit: This is crucial. Bananas with lots of brown spots are significantly sweeter and have a stronger banana flavor. This ‘good habit’ allows you to use less added sugar in your baking.
• Don’t Overmix: This is the most important rule for tender muffins. Once you add the dry ingredients, stir only until you no longer see streaks of flour. A few lumps are perfectly okay! Overmixing develops gluten and leads to tough, dense muffins.
• The High-Heat Start: For bakery-style muffins with a nice domed top, start baking at a higher temperature (425°F) for the first 5 minutes, then reduce the temperature for the remainder of the baking time. This creates a burst of steam that lifts the muffins.
• Use Paper Liners (or Grease Well): To ensure your Easy Healthy Banana Oatmeal Muffins don’t stick, use paper liners or grease your muffin tin very well with coconut oil or butter.

Frequently Asked Questions (FAQ)

• How do I make my own oat flour?
  It’s so easy! Just add old-fashioned rolled oats to a high-speed blender and blend until you have a fine, flour-like consistency. It takes less than a minute.
• Can I make these gluten-free?
  Yes! This recipe is naturally gluten-free as long as you use certified gluten-free rolled oats.
• How do I store these muffins?
  Store the cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They are great warmed up for a few seconds in the microwave.
• Can I freeze these muffins?
  Absolutely. They freeze beautifully. Let them cool completely, then place them in a freezer-safe bag or container. They will last for up to 3 months. Thaw at room temperature or warm them directly from frozen.

More Easy & Healthy Breakfast Ideas

• Easy Christmas Cookies (Healthy Oatmeal Cranberry)
• Healthy Christmas Thumbprint Cookies (Easy & Gluten-Free)
• The Best Healthy Apple Crumble (Naturally Sweetened)

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Easy Healthy Banana Oatmeal Muffins Recipe

Easy Healthy Banana Oatmeal Muffins! They are made in one bowl, are incredibly moist and fluffy, and packed with wholesome oats. Naturally sweetened with bananas, they are the perfect quick breakfast or snack for meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Equipment

• 12-Cup Muffin Tin
• Large Mixing Bowl
• Whisk & Spatula

Ingredients

  

• 3 medium very ripe bananas mashed (about 1 1/2 cups)
• 1 large egg room temperature
• 1/4 cup pure maple syrup
• 1/4 cup plain Greek yogurt or any milk
• 2 tbsp melted coconut oil or butter
• 1 tsp vanilla extract
• 1 1/2 cups oat flour use certified GF if needed
• 1 cup old-fashioned rolled oats use certified GF if needed
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup dark chocolate chips optional

Instructions

 

• Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
• Mix Wet Ingredients: In a large bowl, mash the ripe bananas with a fork until mostly smooth. Whisk in the egg, maple syrup, Greek yogurt, melted coconut oil, and vanilla extract until fully combined.
• Add Dry Ingredients: Add the oat flour, rolled oats, baking soda, cinnamon, and salt to the wet ingredients in the same bowl. Stir with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
• Fold in Add-ins: If using, gently fold in the chocolate chips.
• Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. If desired, you can sprinkle a few extra oats or chocolate chips on top.
• Bake: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
• Cool: Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.