These are my favorite go-to baked oatmeal muffins! I have made these many, many times and they have quickly become a crowd pleaser. I am using whole oats and not ground in the recipe so the texture is a bit different then regular muffins. They are more like “baked oatmeal.” So that’s why I call them baked oatmeal muffins. lol Nevertheless, my kids LOVE them and they are super simple to make! You can easily make these ahead of time for those rushed mornings or for a quick snack. These are also vegan, refined sugar free, allergen friendly and have no preservatives!
Baked Oatmeal Muffins
1/2 tsp Sea Salt (I use this kind)
1 TBS Flaxeed (Freshly Ground)
1 TBS Unsweetened Shredded Coconut
1 tsp Cinnamon
2/3 Cup Enjoy Life Chocolate Chips
1/2 Cup Mashed Banana (about 2 small bananas)
1 Cup Pumpkin Puree
1.5 TBS Vanilla Extract
3 TBS Real Maple Syrup (I use Grade B)
1/4 Cup Coconut Oil (melted)
1/2 Cup Milk of Choice (I used Hemp Milk, but have made them with almond, coconut, rice). You can also just use water for this, but it will change the flavor just a tad.
3/4 Cup Filtered Water
Additional Add ins (Optional) Add as many of these options as you’d like:
1 TBS Chia Seeds
1 TBS Hemp Seeds
1 TBS Pumpkin Seeds
1 TBS Pecans
Preheat Oven to 380 degrees. Combine all dry ingredients except chocolate chips in a bowl. Whisk that together to mix. Combine wet ingredients in another bowl. Add wet to dry. Fold in the chocolate chips. Mix until just combined. Place directly into your muffin tin all the way to the top (they don’t rise). Bake for 20 min. Cool for 5 min and ENJOY!
Yields: 12 Large Muffins
*You can prep these the night before and bake them in the morning as well! Perfect for those that would like to soak their grains before cooking.
*You can also use a mini muffin pan for these. Can’t remember how many it make though.
*Good for up to 3 days
*The pic shown is not the muffins for this recipe lol When I make them again I will update the pic!