Baked Oatmeal Muffins
These oatmeal muffins are the perfect breakfast to-go (or snack) for you and your family!
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.