Whole grain blueberry banana muffins on a plate
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4.75 from 4 votes
Nutrition Facts
Healthy Customizable Oatmeal Muffins
Amount Per Serving (1 g)
Calories 96 Calories from Fat 15
% Daily Value*
Total Fat 1.7g 3%
Saturated Fat 0.4g 2%
Cholesterol 24.8mg 8%
Sodium 171.5mg 7%
Total Carbohydrates 17.7g 6%
Dietary Fiber 1.8g 7%
Sugars 6.7g
Protein 2.8g 6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:15 muffins
Healthy Customizable Oatmeal Muffins
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
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!
Ingredients
  • 2 ½ cups Bob's Red Mill Old Fashioned Rolled Oats gluten free, if needed (1 1/2 cups ground, 1 cup whole)
  • 1 cup mashed overripe banana about 2 1/2 small to medium bananas*
  • 2 eggs lightly beaten
  • 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
  • 1/4 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…
Instructions
  1. Preheat oven to 350F. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.
  2. Place 1 1/2 cups of oats in a blender or food processor and blend/pulse until they reach a flour-like consistency.
  3. Mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.
  4. 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.
  5. 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.
  6. Divide batter evenly among muffin cups and stir in toppings of choice into each one.**
  7. Sprinkle muffin tops with the 2 tablespoons of reserved oats, press lightly so they stick.
  8. Bake at 350 for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.
  9. Let cool for 20 minutes before removing to cool completely.
  10. Store in an airtight container on the counter for up to 3 days or refrigerate for up to 7 days.
  11. These freeze well, too. I take two out in the morning and microwave it for 20-30 seconds.
  12. Enjoy!
Recipe Notes

*Alternatively applesauce or pureed pumpkin could be used in place of the banana.
**I did one row of 1/4 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.

Author: Kim Lee
Course: Breakfast

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