Healthy Oatmeal Muffins Variations (Print-Friendly Version)
Wholesome oatmeal muffins with customizable toppings, gluten-free, and perfect for breakfast.
# What You’ll Need to Make This:
→ Wet Ingredients
01 -
2 large bananas, mashed
02 -
2 large eggs
03 -
1/4 cup maple syrup
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1 cup unsweetened almond milk
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1 teaspoon vanilla extract
→ Dry Ingredients
06 -
2 cups rolled oats
07 -
1/2 cup ground oat flour
08 -
1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
→ Optional Toppings
11 -
2 tablespoons fresh blueberries
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2 teaspoons sliced almonds
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2 tablespoons diced fresh strawberries
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2 teaspoons unsweetened coconut flakes
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3 banana slices
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2 teaspoons mini chocolate chips
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2 tablespoons finely diced apples
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Pinch of cinnamon
# How to Prepare:
01 -
Preheat the oven to 350ºF and line a muffin tin with silicone muffin cups or spray with non-stick cooking spray.
02 -
In a large bowl, mash the bananas, then add eggs, maple syrup, almond milk, and vanilla extract. Mix to combine.
03 -
In another large bowl, mix together rolled oats, oat flour, baking powder, ground cinnamon, and salt.
04 -
Slowly add the wet ingredients to the dry ingredients and mix until combined.
05 -
Spoon the batter into each muffin cup, filling close to the top. Add desired toppings, pressing lightly to incorporate into the batter.
06 -
Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before removing from the muffin tin.
# Extra Tips:
01 -
Use overripe bananas for better sweetness and flavor.
02 -
Allow muffins to cool for 15-20 minutes before removing from the tin.
03 -
Use silicone baking cups for easier removal.
04 -
Double the recipe to freeze muffins for later use.
05 -
Oat flour can be made by blending oats into a flour consistency.