I started making these on Sunday nights because my kids eat breakfast like they're being timed. One banana, one egg, a scoop of yogurt, and a bowl of oats. That's the whole idea.
There's no added sugar in the batter. The banana and the maple syrup do that job, and the Greek yogurt keeps the crumb soft instead of dry. You get 12 muffins from one bowl, and the bowl is the only thing that gets dirty before baking.
One thing to know up front: these are moist muffins, not cake. If you want a taller, drier top, read the tips before you start. The batter is forgiving, but it does have opinions.
Step-by-Step Instructions
1. Heat the oven
Set the oven to 350°F (180°C) so it's fully hot when the batter is ready. Grease a 12-cup muffin tin, including the rims.
2. Mash the banana
Put the banana in a large bowl and mash it with a fork until it's mostly smooth. A few small lumps are fine.
3. Stir in the wet ingredients
Add the egg, vanilla, almond milk, maple syrup and Greek yogurt to the banana. Whisk until it looks even, with no streaks of yogurt left.
4. Add the dry ingredients
Tip in the rolled oats, baking powder, cinnamon and salt. Stir with a spoon until everything is wet. Don't beat it hard, just mix until you stop seeing dry oats.
5. Fill the muffin cups
Spoon the batter into the greased tin, filling each cup about two-thirds full. A cookie scoop or a quarter-cup measure keeps them even.
6. Add your toppings
Scatter sliced strawberries, blueberries, apple slices, chocolate chips, chopped nuts or dried cranberries over the tops. Press them in lightly so they don't roll off.
7. Bake
Bake for about 30 minutes. Start checking at 28. The muffins are done when the tops spring back and a toothpick in the center comes out clean.
8. Cool and lift out
Leave the muffins in the tin for 5 minutes, then lift them onto a rack. Serve warm or at room temperature.
Pro Tips
How to Store Oatmeal Muffins
Refrigerator
Keep cooled muffins in a sealed container in the fridge for up to 4 days. They're moist, so they don't love a warm counter for long.
Freezer
Wrap each muffin in foil or put them in a freezer bag with the air pressed out. Freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Warm a single muffin in the microwave for 20 to 30 seconds. For a few at once, put them on a tray in a 300°F oven for 5 to 8 minutes.
Variations
Honey version
swap the maple syrup for honey measure for measure. The flavor is a little deeper and the batter is slightly thicker.
Extra banana
mash a second banana into the bowl for a denser, sweeter muffin. Add 3 to 5 minutes to the bake time.
Cocoa and almond
stir 2 tablespoons of cocoa powder into the dry ingredients and fold in a handful of chopped almonds. Cocoa is dry, so the batter will be stiffer.
Cranberry and orange
add the 1/2 cup dried cranberries on top with a little orange zest. Good with a cup of tea.
Apple cinnamon
lay thin apple slices on top before baking. They soften and brown slightly in the oven.
Frequently Asked Questions
Q: Can I use instant oats instead of rolled oats?
You can, but the texture changes. Instant oats are finer and absorb liquid fast, so the muffins come out denser and a little gummy. Rolled oats give you the chewy bite this recipe is built on.
Q: Are these muffins really sugar-free?
There's no white or brown sugar in the batter. The sweetness comes from the banana and the 1/4 cup of maple syrup. If you add chocolate chips or dried cranberries on top, those bring their own sugar.
Q: Why did my muffins come out flat?
Usually old baking powder. Check the date on the can. The other common cause is overmixing after the oats go in, which knocks out the air the baking powder just made.
Q: Can I make this batter ahead of time?
You can mix it the night before and keep it covered in the fridge. The oats will soak up liquid overnight, so expect a thicker batter and add a splash of milk before filling the cups.
Q: How do I know when they're done without a toothpick?
Press the top gently with a finger. If it springs back and feels set rather than tacky, they're close. A toothpick is still the surest test, especially in the middle cups.
Q: Can I bake this as a loaf instead?
Yes, but the time changes a lot. A loaf pan at 350°F will need roughly 45 to 55 minutes. Check it at 45 and trust the toothpick test.
Oatmeal Muffins: Banana-Sweetened, No Added Sugar
Soft oatmeal muffins made with mashed banana, Greek yogurt and rolled oats. No added sugar, one bowl, and ready in about 45 minutes from start to finish.
Ingredients
Instructions
- 1Heat the oven — Set the oven to 350°F (180°C) so it's fully hot when the batter is ready. Grease a 12-cup muffin tin, including the rims.
- 2Mash the banana — Put the banana in a large bowl and mash it with a fork until it's mostly smooth. A few small lumps are fine.
- 3Stir in the wet ingredients — Add the egg, vanilla, almond milk, maple syrup and Greek yogurt to the banana. Whisk until it looks even, with no streaks of yogurt left.
- 4Add the dry ingredients — Tip in the rolled oats, baking powder, cinnamon and salt. Stir with a spoon until everything is wet. Don't beat it hard, just mix until you stop seeing dry oats.
- 5Fill the muffin cups — Spoon the batter into the greased tin, filling each cup about two-thirds full. A cookie scoop or a quarter-cup measure keeps them even.
- 6Add your toppings — Scatter sliced strawberries, blueberries, apple slices, chocolate chips, chopped nuts or dried cranberries over the tops. Press them in lightly so they don't roll off.
- 7Bake — Bake for about 30 minutes. Start checking at 28. The muffins are done when the tops spring back and a toothpick in the center comes out clean.
- 8Cool and lift out — Leave the muffins in the tin for 5 minutes, then lift them onto a rack. Serve warm or at room temperature.
Questions or cooking notes?
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