Healthy Customizable Oatmeal Muffins- a delicious, kid-friendly, make-ahead, gluten free breakfast or healthy snack on the go; these muffins are packed with flavor, nutrition and staying power!
It’s back-to-school day for the Lee’s! Oh goodness… I’m so not ready for the hustle and bustle. However, it is nice to get the kids on a stable routine. I’m probably a little too relaxed in the summertime with meal planning and sometimes our healthy eating goals go out the window. But that’s OKAY. In my opinion, it’s all about balance and enjoying life.
So a healthy breakfast it is, to kick off an awesome school year. Positive thinking, people! 🙂 Like most, my kiddos are all about making their own choices when it comes to anything from clothes to food, which make these Healthy Customizable Oatmeal Muffins the perfect recipe. Also, they’ll never guess these oatmeal muffin cups are full of wholesome goodness. Score! Oats are rich in dietary fiber and can help reduce cholesterol, so you can feel great about serving these muffin cups to your family.
This recipe is so easy, even the kids can get in on the action. Start by pulsing 1 1/2 cups of the oats into a flour-like consistency in a food processor or blender. For all of my oat recipes, here at Kim’s Cravings, I choose to use Bob’s Red Mill Gluten Free Oats. Gluten Free Oats are sourced gluten free, packaged in Bob’s Red Mill’s 100% gluten free facility and tested every step of the way to ensure their gluten free status.
Next mash bananas and mix them with all of the other wet ingredients. I like to mash my bananas via the food processor… so easy. Not a banana fan, remember these are customizable, feel free to replace the banana with applesauce or pumpkin. You are then going to add in all of the dry ingredients.
Divide batter evenly into 12 muffin cups and stir in your favorite add-ins. I decided to make three different versions and used raspberries, chocolate chips and dried cranberries with almond butter. These work so well as a make-ahead option and they freeze well too.
Oats are an incredibly versatile whole grain and make such a hearty, scrumptious muffin. Your whole family will adore these Healthy Customizable Oatmeal Muffins! They’re:
Packed with good-for-you ingredients
And SO tasty!
Grab a coupon for Bob’s Red Mill Oats <—- and try these muffins for yourself. Be sure to snap a photo and tag @kimscravings and @bobsredmill on Instagram and show us your creation! You can also use #BRMOats!
- 2 ½ cups Bob's Red Mill Old Fashioned Rolled Oats, gluten free, if needed (1½ cups ground, 1 cup whole)
- 1 cup mashed overripe banana (about 2½ small to medium bananas)*
- 2 eggs, lightly beaten
- ⅓ cup maple syrup or about 15 drops liquid stevia (honey would also work)
- 1 cup unsweetened vanilla almond milk (any milk will work)
- 1 teaspoon pure vanilla extract
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons old-fashioned oats for muffin tops (optional)
- Add-in choices: chocolate chips, berries, dried fruit, nuts, nut/seed butter etc…
- Preheat oven to 350F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
- Place 1½ cups of oats in a blender or food processor and blend/pulse until they reach a flour-like consistency.
- Mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.
- Transfer mashed bananas to a large mixing bowl and add eggs, maple syrup (or other sweetener), milk and vanilla to mashed bananas and stir well to combine.
- Add dry ingredients to the banana mixture, including the ground oats and 1 cup whole oats. Mix until just incorporated. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.
- Divide batter evenly among muffin cups and stir in toppings of choice into each one.**
- Sprinkle muffin tops with the 2 tablespoons of reserved oats, press lightly so they stick.
- Bake at 350 for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.
- Let cool for 20 minutes before removing to cool completely.
- Store in an airtight container on the counter for up to 3 days or refrigerate for up to 7 days.
- These freeze well, too. I take two out in the morning and microwave it for 20-30 seconds.
**I did one row of ¼ cup raspberries (chopped), one row of 2 tablespoons chocolate chips and one row of 2 tablespoons dried cranberries and 1 teaspoon almond butter. Alternatively, if you aren't worried about having customizable muffins, you could fold approximately 1 cup fruit, raisins, nuts or other add-in into all of the batter.
***Nutritional information calculated without toppings and maple syrup as the sweetener.
MORE HEALTHY KID-FRIENDLY MUFFIN RECIPES TO TRY
Something to think about….
What’s your favorite grab-n-go breakfast option? What add-in will you choose in your Healthy Customizable Oatmeal Muffins?
Some of my other favorite add-in ideas are:
- diced strawberries or blueberries
- dried cherries, chopped
- diced fresh apple, mango or peach
- chopped walnuts and raisins
- dried figs, diced
- dried apricots, diced
- pecans, chopped
- ground flax seed
- shredded coconut
- peanut butter chips
- almond slivers
- pumpkin spice
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.