One Bowl Whole Wheat Banana Oat Muffins

These one bowl whole wheat banana oat muffins are a great healthier snack or on the go breakfast option. Light and airy whole wheat muffin batter sweetened with ripe bananas and loaded with whole oats. Serve warm with a slather of butter or some peanut butter. These are also freezer friendly, make a double batch and freeze for a quick after school snack!

Highlights of the whole wheat muffins:

• Light & airy
• Natural sweetness from bananas
• One-bowl recipe
• Freezer friendly
• Family favorite, great for after school or lunch boxes
• Perfect for on the go
• Basic ingredients
• Nutrients from whole wheat flour and whole oats!
• A light hint of cinnamon

First Steps:

• Combine oil, sugar, eggs, and vanilla
• Mix in bananas
• Combine dry ingredients
• Add dry ingredient to wet and combine

Quick steps for this easy muffin recipe:

• Whisk together oil and sugar
• Add in egg and extract
• Add in mashed bananas
• Mix in dry ingredients
• Fold in oats
• Scoop into a muffin tin
• Bake
• Enjoy!

Banana oat muffins are perfect with coffee, for an after school snack, or a quick breakfast!

Variations:

• Peanut Butter Banana – Mix a 1/2 cup of peanut butter into your wet ingredients, mix in chopped peanuts.
• Blueberry Banana – After folding in the oats, gently fold in fresh or frozen blueberries.
• Chocolate Banana – Add in a 1/4 cup cocoa powder into your dry ingredients, sprinkle in chocolate chunks
• Strawberry Banana – Swirl strawberry jam into each muffin before baking

Tools I used for this banana muffin recipe:

• Rubber Spatula – a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
• Non-stick Muffin Tin – just one of those pans you need!
• White Paper Liners – a good basic muffin or cupcake liner to have on hand

Second Steps:

• Fold oats in batter
• Transfer into a prepared muffin tin
• Top with extra oats if desired
• Bake

If you like these one bowl whole wheat banana oat muffins, try these other easy recipes…

One-bowl Chocolate Chunk Banana Bread

Chocolate Chip Muffins

Easy Cinnamon Swirl Banana Bread

Bakery Style Blueberry Muffins

Cinnamon Sugar Apple Cider Muffins

Grocery List and Substitutions:

• Vegetable oil, could substitute canola oil or avocado oil
• Light brown sugar
• Large whole eggs
• Vanilla extract
• Ripe bananas
• Whole wheat flour
• Kosher salt
• Baking soda
• Baking powder
• Old fashioned oats

How can I freeze my banana muffins?

Simply make your muffins according to recipe directions. Allow to cool completely and transfer to a freezer safe container or zip top bag. Label and freeze for up to 4 months. When you want a muffin, remove from the freezer, wrap in a paper towel, and microwave for 30-60 seconds.

Instructions for the one bowl muffins:

• Preheat oven to 350 degrees F. Line or grease a muffin tin, set aside. In a small mixing bowl combine the flour, salt, cinnamon, baking soda, and baking powder.
• In a large mixing bowl combine the oil and sugar, whisk well. Add in the egg, vanilla, and the mashed bananas stir to combine. Slowly mix dry ingredients into the wet ingredients until incorporated. Gently fold in the oats.
• Using a measuring spoon or portion scoop, fill each muffin cup 2/3rds full. Sprinkle the tops with oats if desired. Bake at 350 for 18-20 minutes, until golden brown or until a toothpick inserted comes out clean. Transfer to a wire rack to cool and enjoy!
• These will keep in an airtight container at room temperature for 4-5 days or in the freezer for up to 4 months.