Baked Banana Oatmeal Muffins
Good morning! I made you breakfast! 😉
I’ve had one of these Baked Banana Oatmeal Muffins for breakfast, the past couple of mornings. Oh my guuuuuudnnnnesss…. you guys these are incredible! Just like a soft warm hug in a bowl… okay, I know that was totally corny, but seriously, these are scrumptious; especially the way that I like to eat them.
These are awesome for a quick grab-n-go breakfast. Easy and convenient- my kiddos grab a couple of Baked Banana Oatmeal Muffins, hop in the car and we’re on our way to school. Holdable oatmeal… now there’s a concept. Nothing against the holdable oatmeal idea, but I really enjoy mine with about 1/4 cup of unsweetened vanilla almond milk, banana slices and 1 tablespoon peanut butter. Mash all of that together, throw it in the microwave for about a minute and you’ll totally understand what I’m talking about when I say hug in a bowl! Yum! Oats, banana and peanut butter…. could it get any better? A sprinkling of mini chocolate chips might just send this over-the-top.
Y’all know how much I love oatmeal, but in my opinion, baked oatmeal is so much better and baked oatmeal muffins are the best. First off, you’ve got a sweet crusty outer layer with a lovely gooey center. This combination is, dare I say, amazing?!?! Second, these muffins are perfectly proportioned for either a grab-n-go breakfast or snack. And they’re only 96.6 calories, so you can totally have two…. or more. Finally, these are the perfect make-ahead breakfast to make over the weekend, for a quick easy morning throughout the week.
Baked Banana Oatmeal Muffins
Ingredients
- 2 cups old-fashioned rolled oats, gluten-free as needed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 packets stevia, optional
- 1 cup mashed banana, about 2 medium ripe bananas
- 2 egg whites, or 1/3 cup liquid egg whites
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened vanilla almond milk, any milk will work
Instructions
- Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together oats, baking powder, cinnamon, salt and stevia.
- Add mashed banana, egg whites, vanilla extract and milk to oat mixture and stir well to combine.
- Fill muffin cups almost completely full with oatmeal mixture. The muffins will not rise.
- Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.
Notes
Did you make this recipe?
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Are these freeze-able?
I haven’t tried freezing these exact muffins, but based on other muffins I’ve froze, I think they would do very well to freeze.
This is such a great recipe! I’ve been making these weekly for several weeks now, and they are definitely a part of our breakfast routine! I like to add chopped walnuts and a bit of ground flaxseed, just to raise some of the nutritional content. Thanks so much for this recipe
Thank you so much for your comment, Lainie! I’m so glad that your family loves these as much as we do!
Visiting from Saturday Night Fever. These look yummy, I love anything with oats in it. I co-host Sweet and Savoury Sunday and would love for you to stop by and share these and other recipes with us when the party goes live today . Have a great day!
I LOVE baked oatmeal (obviously you couldn’t tell from today’s post… ), but never thought to make it into muffins. Love this idea!
these look delightful! I’m obvi an oatmeal fan 😉
Those look so dreamy! Definietly an oatmeal fan! In fact I would be shocked to find someone who isn’t haha I mean come on it’s oatmeal!
These look like a perfect breakfast for me to make for Ryan so he can eat it during the week! Pinning this for later!
This looks like a delicious snack! I have so many oats to use, this will be perfect!
Looks like we both got bananas on the brain today 😉 These look great, Kim. I’m a huge fan of oatmeal in any form, and being able to grab it as a muffin would definitely be a little more convenient than packing a bowl of stovetop oats into some tupperware and trying to eat it that way on days where I’m no the go 😆
Hi there,
Can butternut squash be used instead of banana? How many cups?
Can arrowroot be added to help bind together? If so, how much?
What do you do with the egg yolks?
And instead of milk – can a 50:50 ratio of palm shortening and water be used?
Thanks
These look wonderful! Perfect runner food, which is what i always need more of, especially with the Brooklyn Half coming very soon! Thanks for the recipe, pinning right now 🙂
I’m such a muffin monster. I’m sure I’d love these!