Description
Make these easy, moist oatmeal muffins in one bowl for a quick, healthy breakfast or snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large ripe bananas, mashed
- 1/2 cup packed brown sugar
- 1/4 cup melted unsalted butter or vegetable oil
- 2 large eggs
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, and cinnamon.
- In a separate medium bowl, mash the ripe bananas well. Whisk in the brown sugar, melted butter or oil, eggs, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 cup of chopped walnuts or chocolate chips to the batter before dividing.
- If you prefer a less sweet muffin, reduce the brown sugar to 1/3 cup.
- These muffins freeze well for up to three months if stored in an airtight container.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 11
- Sodium: 140
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 4
- Cholesterol: 35