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!
Preheat oven to 350ºF. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
Place 1 1/2 cups of oats in a blender or food processor and blend/pulse until they reach a flour-like consistency; set aside.
In a large mixing bowl mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.
Add maple syrup, milk, eggs 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. Stir to combine. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.
Divide batter evenly among muffin cups and add or stir in toppings of choice into each one.** Lightly press topping into muffin batter.
Bake at 350º for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.
Cool in the tin for 5 minutes, then transfer to a baking rack to continue to cool.
Store in an airtight container or zip-top baggie in the refrigerator for up to 7 days. Enjoy cold or warm in the microwave for about 20-30 seconds.
These freeze well, too. Store in an airtight container or zip-top baggie for up to 3 months.
*Alternatively applesauce or puréed pumpkin could be used in place of the banana.
**My topping choices for the muffins, pictured, are chopped fresh plums, chocolate chips, dried cranberries with shredded coconut and almond butter with chopped pecans. Alternatively, if you aren't concerned with making custom muffins, fold into combined batter approximately 1 cup fruit, raisins, nuts or other add-in of your choice.
***Nutritional information is calculated without toppings.