This single-serving banana oat muffin cooks in the microwave. It is just four ingredients and doesn’t contain any white flour, butter, oil, refined sugar, dairy or eggs. The muffin comes out soft and fluffy and makes an easy breakfast or snack.
This banana oat muffin in a mug is so quick and easy and you can customize with various mix-ins like chocolate chips, chopped fruit and more. It takes about ten minutes to make from start to finish.
- Oat flour (you can also make your own with oats and a blender)
- Baking powder
- Overripe banana
- Maple syrup
Oat Flour: Oat flour is the flour substitute for this muffin. If you don’t have any oat flour, you can make your own by grinding rolled oats in a blender until it becomes a fine flour texture.
Overripe Banana: Make sure to use overripe bananas. Overripe bananas are sweeter and more liquidy.
Maple Syrup: Maple syrup is used to sweeten the muffin and provide some more liquid for the batter. I used pure maple syrup but you can substitute with other syrups. If you want to use honey, I recommend heating it up first, otherwise it will be difficult to stir into the batter.
For this recipe, you need mashed banana. It is best to use an overripe banana because it is easier to mash. You need to mash the banana until not chunks remain, otherwise it won’t be liquidy enough. I usually start with a fork to mash the banana and then I use a whisk to mash out the chunks.
- I added chopped chocolate (and some quick oats on top) to my muffin. It is completely optional but I just love adding chocolate to muffins.
- You can also add chopped banana pieces or dried fruit.
- Or you can add chopped nuts like walnuts or pecans.
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4 Ingredient Banana Mug Muffin
- 1/4 cup (23 grams) oat flour
- 1/2 tsp baking powder
- 3 tbsp (45 grams) mashed banana (less than ½ of a large banana, measure after banana is mashed)
- 1 tbsp maple syrup
- In a microwave-safe mug, add oat flour and baking powder. Use a small whisk to stir until evenly combined.
- Add in banana and maple syrup and whisk until batter is smooth. If adding any mix-ins, stir them in at this time.
- Microwave your muffin at full power for about 1 minute 20 seconds or until muffin has pulled away from the sides and is cooked. I used an 1100 watt microwave, You may need to adjust cooking time depending on your microwave. Let muffin cool a few minutes before eating.
- This muffin is the size of a regular (not oversized) muffin, so your muffin will only rise about halfway in most mugs. I plated the muffin in a smaller mug after cooking it so it is easier to see. If you want it to rise to the top, use a ramekin.
- Make sure to mash your banana until no chunks remain before adding it to the batter. See post for more mashing banana tips. The 3 tbsp is measured after the banana has been mashed.
- This muffin is not overly sweet. If you want something sweeter, you can add some sugar to the batter. Adding chocolate chips or fruit will also add sweetness to the muffin.
- I added chopped dark chocolate and a few quick oats on top for decoration but these are completely optional.
- To make your own oat flour, add rolled or quick oats to a blender and blend until the oats become very fine and resembles the texture of flour.
- All measurements are using US measurements.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.