Healthy Customizable Oatmeal Muffins

A delicious, kid-friendly, make-ahead, gluten free breakfast or healthy snack on the go; these oatmeal muffins are packed with flavor, nutrition and staying power!  Recipe courtesy of Kim Lee from Kim’s Cravings.

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Servings 15 servings
Prep Time 10 minutes
Cook Time 20 minutes
Submitted By Kim Lee from Kim's Cravings.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings 15 servings
Prep Time 10 minutes
Cook Time 20 minutes
Submitted By Kim Lee from Kim's Cravings.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
  2. Place 1½ cups of oats in a blender or food processor and blend/pulse until they reach a flour-like consistency.
  3. Mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.
  4. Transfer mashed bananas to a large mixing bowl and add eggs, maple syrup (or other sweetener), milk and vanilla to mashed bananas and stir well to combine.
  5. Add dry ingredients to the banana mixture, including the ground oats and 1 cup whole oats. Mix until just incorporated. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.
  6. Divide batter evenly among muffin cups and stir in toppings of choice into each one.**
  7. Sprinkle muffin tops with the 2 tablespoons of reserved oats, press lightly so they stick.
  8. Bake at 350°F for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.
  9. Let cool for 20 minutes before removing to cool completely.
Recipe Notes

Store in an airtight container on the counter for up to 3 days or refrigerate for up to 7 days.

These freeze well, too. I take two out in the morning and microwave it for 20-30 seconds.

*Alternatively applesauce or pureed pumpkin could be used in place of the banana.

**I did one row of ¼ cup raspberries (chopped), one row of 2 tablespoons chocolate chips and one row of 2 tablespoons dried cranberries and 1 teaspoon almond butter. Alternatively, if you aren't worried about having customizable muffins, you could fold approximately 1 cup fruit, raisins, nuts or other add-in into all of the batter.

***Nutritional information calculated without toppings and maple syrup as the sweetener.

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