Baked Banana Oatmeal Muffins

I took these on our recent camping trip and they were a hit!! They are inspired by the Chocolate Covered Katie’s Breakfast Oatmeal Cupcakes. I love all of her recipes!! These muffins are very similar to the chocolate chip pumpkin muffin recipe that I have posted if you want to try a different flavor. There are so many combinations you can do it’s amazing. They are vegan, gluten free, naturally sweetened and so yummy!!! The best part about these are that they hold well and they taste even better the next day! Hope you enjoy these simple muffins. We LOVE them! I baked and kept my muffins in these individual reusable muffin liners and they stayed moist and fresh! YUM!

Ingredients:

“Dry Ingredients”

3 cups rolled oats (I use this kind or this kind. Both work fine)

1/2 tsp Sea Salt (I use this kind)

1 TBS Chia Seed

1 TBS Hempseed

1 TBS Unsweetened Shredded Coconut

1 tsp Cinnamon

2/3 Cup Enjoy Life Chocolate Chips

“Wet Ingredients”

1 1/2 Cup Mashed Banana (about 3 bananas)

1 TBS Vanilla Extract

3 TBS Real Maple Syrup

3 TBS Coconut Oil (melted)

1.5  Cup Plant Based Mylk of Choice (I used Rice Milk, but have made them with almond, coconut, hemp). You can also just use water for this, but it will change the flavor.

 

Directions:

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 (also work in mini muffin pan)

*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

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