Healthy Oatmeal Muffins Recipe {4 Different Ways}
Servings 12 servings
Healthy oatmeal muffins are the ultimate make-ahead breakfast option and are ready in just over 30 minutes! This must-try recipe is naturally gluten-free, sweetened with maple syrup, and loaded with whole grains to keep you full for hours. I'm sharing 4 of my favorite flavor variations so you can keep your breakfast-on-the-go exciting! {Gluten-free, dairy-free & vegetarian}
Video
Ingredients
- 2 large bananas mashed
- 2 large eggs
- 1/4 cup maple syrup
- 1 cup unsweetened almond milk (or sub in preferred milk)
- 1 teaspoon vanilla extract
Dry ingredients:
- 2 cups rolled oats
- 1/2 cup ground oat flour*
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Toppings:
Blueberry Almond*
- Blueberries
- Sliced almonds
Strawberry Coconut*
- Diced strawberries
- Unsweetened coconut flakes
Chocolate Banana*
- Banana Slices
- Chocolate Chips
Apple Cinnamon*
- Diced apple
- Cinnamon
Instructions
- Preheat the oven to 350ºF and line a muffin tin with silicone muffin cups or generously spray muffin tin with non-stick cooking spray.
- In a large bowl, mash banana, Add in eggs, maple syrup, milk and vanilla. Mix to combine. Set aside.
- In another large bowl, mix together all of the dry ingredients.
- Slowly add the wet ingredients to the dry ingredients. Mix until combined.
- With a spoon, add batter to each muffin cup, filling each to close to the top. Add desired toppings to the top of each cup, pressing into the cup slightly to get some of the ingredients into the center of the muffins.
- Bake for 20-23 minutes or until inserted toothpick comes out clean. Allow to cool before removing from muffin tin.
Notes
- Use overripe bananas for best results. They are naturally sweeter and lend a better flavor to these muffins. Plus, they’re easier to mash!
- I recommend allowing the oatmeal muffins to cool for at least 15-20 minutes as they will firm up during this time, making it easier to remove them from the pan.
- For even easier removal from the muffin tin, I recommend baking these muffins in silicone baking cups.
- It’s highly recommended that you make up a double batch of these muffins and freeze them. They make a great grab and go breakfast or snack!
- Feel free to play around with additional toppings and add-ins. You can either make the four different flavours as listed, make all the same flavour or get creative and explore some different toppings! They’re totally customizable.
- You can either purchase oat flour or make it yourself. Simply place 1/2 cup oats in a blender and blend until oatmeal turns into a flour-like consistency.
- Oatmeal cups can be stored in the fridge for up to a week and in the freezer for up to 3 months.
- Nutritional information does not include toppings. To make cups as pictured in muffin tin, I used the following quantities which was enough for 3 muffins for each flavor:
- 2 tablespoons fresh blueberries
- 2 teaspoons sliced almonds
- 2 tablespoons diced fresh strawberries
- 2 teaspoons unsweetened coconut flakes
- 3 banana slices
- 2 teaspoons mini chocolate chips
- 2 tablespoons finely diced apples
- Pinch of cinnamon
Nutrition
Calories: 122kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 27mgSodium: 129mgPotassium: 163mgFiber: 2gSugar: 7gVitamin A: 52IUVitamin C: 2mgCalcium: 72mgIron: 1mg
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