Easy Baked Oatmeal Muffins in 30 Minutes.
Jump to RecipeHi! It’s The Happy Wookiee again. Are you looking for a to-go breakfast that is nutritious, delicious, and customizable for everyone in your house? That was me. It is not every day that there is time (or energy) to make a full-out breakfast with pancakes, omelettes and vegetables, etc… However, these easy baked oatmeal muffins are not only simple to make, they are yummy and you can involve the kiddos in the cooking process, too. You do not need a lot of ingredients, most things you normally have in the pantry/fridge and it can even be made into a keto (sugar-free) recipe easily.
Another plus to this recipe is that it makes a sizeable batch (between 18-24 muffins.) This means that once you eat however many after they are baked, you can freeze the rest. The next day you pull them out of the freezer, pop them in the microwave for a few seconds and bam, fresh to-go muffins! We love them here so it is not uncommon to see them in the freezer. 🙂
Normally, I will make these with my kiddo any morning we have time. We love tasting the fresh berries as we cook, and he loves watching for them as they bake. There is no need for sharp utensils or hot stoves on this one so it ends up being a lot of fun to make it together. Plus, we can look forward to them the rest of the week.
What you need.
To make these baked oatmeal muffins you need 2 medium super ripe bananas mashed. Recently ripe bananas will do, too, but the more ripe they are, the sweeter the taste. You also need 2 large eggs, 1/3 cup of coconut sugar or your preferred sugar. If you use white or brown sugar, it will be the same amount. Also, this is where you could replace by Stevia or another natural sweetener if you do not normally consume sugar. I like coconut sugar because of the taste but as far as nutrition, it should be treated like regular granulated sugar, according to the American Diabetes Association.
The next ingredients are 1 1/2 tsp of ground cinnamon, 1/4 tsp of nutmeg, 1 tbsp of vanilla, 2 tsp of baking powder, 1 cup of milk of your choosing (I use whole milk or oatmilk) and 3 1/2 cups of rolled oats. For toppings, you can use berries, chocolate, nuts or a mix of your preference. I use either dark chocolate and semi-sweet (1/2 cup of each) or a mix of strawberries and blueberries. You can also split the mixture in half or quarters and use different toppings for each.
What to do.
Once you have all your ingredients, preheat your oven to 350 degrees Farenheit. Then, start by mixing your mashed bananas with your eggs. I do not normally mash the bananas all the way to add a bit of texture to the muffins but this is entirely up to you. Then, add the coconut sugar, cinnamon and nutmeg. Mix well, then add baking powder and vanilla. Mix again. Add your rolled oats and milk and mix all the ingredients together. This is when you can split the mixture to make different flavored muffins or you can add your topping(s) of choice. Fold the toppings into your mixture.
After all your ingredients are mixed together and the toppings folded in, line 2 muffin pans with cupcake liners. Fill each one with about 1/4 cup of mixture. You can fill it almost to the top since the mixture will not rise. Once you finish pouring the mixture into the liners, you can top the muffins with unsweetened shredded coconut. This is not something you have to do but the flavor and texture of the toasted coconut once the muffins are baked is quite nice.
Place your muffins in the oven and bake about 20 minutes or until brown. Depending on how full the cups are, they might be done a bit earlier so be sure to check your muffins as it gets closer to the 20 minute mark. If they are done, they will not jiggle when pulled out of the oven. Once removed from the oven, allow them to cool for 1 minute, then move to a cooling rack. These will be ready to eat within 10 minutes. That is not to say we do not try to eat them fresh out of the oven… because we do! Haha.
What did you think?
If you really enjoy oats, you can do what I do and make two batches so that you always have some in the freezer for everyone. These are nice to bring to kid’s morning birthday parties, too, or to have in hand for playdates at home. Kids especially enjoy the chocolate ones!
I hope you enjoy this recipe! Please let me know how it goes if you try it, and feel free to post pictures of the end results in the comments. I love to hear the types of toppings people use and how they play with the recipes for their own families.
¡Buen provecho from The Happy Wookiee!
Baked Oatmeal Muffins
Ingredients
- 2 medium bananas
- 2 large eggs
- 1/3 cup coconut sugar*
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp vanilla
- 2 tsp baking powder
- 1 cup milk of your choosing
- 3 cups rolled oats
- 1 cup topping of your choice* (e.g. chocolate chips, berries, etc.)
- 1/2 cup unsweetened shredded coconut* optional
Instructions
- Preheat oven to 350 degrees Farenheit. Line a muffin pan with liners.
- In a large bowl, mash bananas but not until they are total mush. Leave just a few chunks here and there.
- Beat 2 eggs and whisk with bananas.
- Add sugar, nutmeg and cinnamon and mix. Then add vanilla and baking powder and mix all together well.
- Add the oats and milk of preference (I use whole milk or oat milk) and mix together.
- Fold the toppins of your choosing. I like to do dark chocolate chips or blueberries.
- Scoop mixed ingredients into the muffin liners almost to the top. The mix will not rise.
- If desired, top with unsweetened shredded coconut.
- Bake for 20 minutes until brown. The muffins should not jiggle when removed from the oven.
- Allow them to cool for 1 minute before moving them from the pan into a cooling rack. These can be served within 10 minutes.*
- ¡Buen provecho from The Happy Wookiee!
Notes
- For a sugar-free muffin, you can substitute the coconut sugar with Swerve or Stevia.
- The toppings are entirely up to you! Sometimes I use berries and some other times I use dark chocolate. It really depends on what you and your family prefer. I sometimes top mine off with some unsweetened coconut because we love the texture it gives to the muffin.
- These are perfect for making ahead. I like to make two batches and once we eat however many we want fresh out of the oven, I freeze the rest. The next day I'll grab a few and pop them in the microwave (usually 30-45 seconds per muffin) and they will be ready to eat.
