One Bowl Banana Oat Muffins

One Bowl Banana Oat Muffins

These banana muffins are so fluffy and moist that no one will guess they’re a healthier version of a classic flavor. With basic ingredients and only one mixing bowl, these muffins are easy to make! Feel free to add mix-ins of your choice, like chocolate chips, dried fruit or chopped nuts.

Yields: 12 muffins

Ingredients:

  • ⅓ cup melted coconut oil or butter
  • ½ cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup milk of choice (I used unsweetened almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 1 ¾ cups oat flour (I pulse old fashioned oats in a blender or food processor to measure 1 3/4 cups)
  • ⅓ cup whole old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon  coconut or granulated sugar, for sprinkling on top

Directions:

  1. Preheat the oven to 325 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with non-stick cooking spray.
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats, followed by a light sprinkling of sugar.
  5. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).