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

Three golden brown banana oatmeal muffins with a crumbly top sitting on a white plate.
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Make these easy, one-bowl banana oatmeal muffins for a moist, wholesome breakfast or snack. They use ripe bananas for natural sweetness and are perfect for meal prep and on-the-go eating.

Ingredients

Scale
  • 1 3/4 cups whole wheat flour
  • 1 cup rolled oats
  • 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 unsweetened applesauce
  • 1/4 cup maple syrup (optional, adjust based on banana sweetness)
  • 1 large egg, lightly beaten
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins (e.g., chocolate chips or chopped walnuts)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, salt, and cinnamon. This is your one-bowl prep.
  3. In a separate, smaller bowl, mash the ripe bananas thoroughly. Stir in the applesauce, maple syrup (if using), egg, milk, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Fold in your chosen mix-ins, like chocolate chips or nuts, if you are using them.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest banana oatmeal muffins, use bananas that are heavily spotted or nearly black. The riper the banana, the more moisture and natural sweetness you get.
  • To make these muffins gluten-free, substitute the whole wheat flour with a 1-to-1 gluten-free baking blend.
  • These are freezer friendly muffins. Cool completely, then store in an airtight, freezer-safe bag for up to three months. Thaw overnight on the counter or microwave briefly.
  • If you prefer a tangier flavor, substitute the applesauce with 1/2 cup of plain Greek yogurt for added protein.

Nutrition

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