Healthy Banana Baked Oatmeal Breakfast Muffins
An easy, delicious, GLUTEN FREE, and healthy breakfast option! They are great to make ahead, freeze and reheat easily on busy, on-the-go mornings. They are kid-approved and packed with great banana flavor.
These muffins are delicious as is or topped with maple syrup and whipped cream. These are my go-to in the mornings, they never get old!
Ingredients Needed:
- Oats (I like to use old fashioned oats)
- Ripe Bananas
- Whole milk
- Light brown sugar
- Maple syrup (can substitute 1/4 of granulated sugar)
- Egg
- Cinnamon
- Baking powder
- Salt
- If desired: walnuts
Directions:
- Preheat the oven to 350 degrees
- Combine all ingredients in a large mixing bowl with a large spoon or spatula
- Divide the batter into a 12 cup muffin tin (greased or with muffin cup inserts) – batter will fill each cup about 3/4 of the way full
- Cook for about 20-24 minutes until it is set, test with a toothpick to see that it comes out clean
Tips to Freeze
Let the muffins come to room temperature and place in gallon ziplock freezer bag or air tight container and freeze. In order to reheat, place in the microwave for 30 seconds!
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Baked Oatmeal Banana Muffins
An easy, delicious, GLUTEN FREE, and healthy breakfast option! They are great to make ahead, freeze and reheat easily on busy, on-the-go mornings. They are kid-approved and packed with great banana flavor. These are my go-to in the mornings, they never get old!
Equipment
- 1 Standard 12 cup muffin tin
- 12 muffin cup liners (if not greasing pan)
Ingredients
- 1 1/2 cups quick cooking oats or old fashioned oats will have different texture, but both work
- 1 cup smashed banana 2-3 ripe bananas
- 3/4 cup milk
- 1/4 cup packed light brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- Optional add 1/2 cup walnuts if desired
Instructions
- Preheat the oven to 350°F
- Combine all ingredients
- Divide batter into muffin tin (grease pan or use cup liners), the batter will fill 12 muffin cups about 3/4 full
- Cook for about 20-22 minutes or until toothpick comes out clean (will be slightly tacky to touch)
- Allow to cool in the pan for 10 minutes before transferring to cooling rack
- Best to serve warm topped with a little bit of maple syrup and whipped cream if desired
Notes
These muffins are delicious as is or topped with maple syrup and whipped cream.
