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.
- 2 cups old-fashioned rolled oats gluten-free as needed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 stevia packets 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
- 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.
| Recipe makes 9 Muffins|
Amount Per Muffin
|Total Fat||1.7 g|
|Saturated Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||0.6 g|
|Total Carbohydrate||18.0 g|
|Dietary Fiber||2.5 g|
Something to think about….
Are you a fan of oatmeal? How about baked oatmeal? Have you ever made baked oatmeal muffins?
What’s your favorite grab-n-go breakfast?
If you’re not a big fan of banana, and even if you are, you need to check out my baked pumpkin oatmeal muffins. It’s one of the most popular recipes on the blog!
Have a delicious day! …..I know, I know, more corniness. 😉