Description
Make these simple, moist oatmeal muffins in one bowl for a quick, healthy breakfast or snack.
Ingredients
Scale
- 1 1/2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 1/4 cup melted unsalted butter or oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1/4 cup milk (dairy or non-dairy)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the rolled oats, flour, baking soda, baking powder, salt, and cinnamon.
- Add the brown sugar to the dry ingredients and mix briefly.
- In a separate small bowl, whisk together the melted butter, eggs, vanilla extract, mashed bananas, and milk until combined.
- Pour the wet ingredients into the dry ingredients. Mix 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 your bananas are not very ripe, you can add 1 tablespoon of maple syrup to the wet ingredients for extra sweetness.
- These muffins freeze well for up to three months. Cool completely before storing 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: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 5
- Cholesterol: 35