Erika Wassall, the Jersey Farm Scribe, here with a healthy banana oatmeal muffins recipe. With the holidays upon us, I always like to have something healthy that’s grab and go. These “muffins” are perfect. They’re PACKED with nourishment and really fill you up. These banana oatmeal “muffins” are perfect when you’re running out the door and don’t have time for breakfast or lunch. These banana oatmeal chocolate chip muffins are one of my favorite things to keep around the house for an instant snack.
Wait… so why do I keep putting “muffins” in quotes you ask? Because these banana oatmeal muffins have no flour! They’re not really muffins. They’re basically baked oatmeal in muffin tins. But they eat like a dense, chewy muffin. Unbelievably good!
Healthy Banana Oat Muffins: Gluten-Free
Pure oatmeal contains no gluten, so these oatmeal muffins are gluten-free! If you have Celiac Disease or are highly sensitive to gluten, you might want to go read more about oatmeal being gluten free and which brands you can trust celiacdisease.about.com.
Let’s talk about quantity. I make two dozen of these at a time. I thought about cutting my recipe in half because some of you may only want to make a dozen, but I decided this is the time of year of sharing so you can never have too many!
Plus, these healthy banana oatmeal muffins freeze really well. Freeze them on a tray, THEN put the frozen “muffins” in a freezer bag suck the air out and they’ll keep in the freezer for over a month. To reheat, either thaw in fridge and reheat in the microwave for 20 seconds at a time or if it’s last minute, take the frozen ones out, wrap each one in foil individually and then pop in a 350 degree oven for 10-15 minutes to heat through.
So dive in. Get your hands on six cups of old fashioned oats and make all 24!!!
How To Make Oatmeal Muffins
First, mix all the dry ingredients together: oats, brown sugar, cinnamon, nutmeg, cloves, baking powder, salt. And put that aside.
Then mix all the wet ingredients together: eggs, mashed bananas, vanilla, milk, and coconut oil.
Pour wet into dry and mix.
Let it sit for 2-3 minutes. This helps the oats start to absorb the liquid and makes scooping evenly into the muffin tins much easier.
If you’re mixing in chocolate chips, do that now. I know a cup and a half sounds like a lot, but remember, it’s 24 muffins, and minus the tiny ¼ cup of brown sugar, it’s really the only thing not SUPER healthy in these. But if you want to avoid the chocolate, you could add raisins or some other dried fruit instead.
Scoop into the two greased muffin tins. I use a 1/3 measuring cup to scoop it out. It helps me make them even.
Pop into 350 degree preheated oven for 30-35 minutes. (They’re done when you can pull a toothpick out clean… well “clean” potentially not counting the melted chocolate that might stick). About halfway through I switch the trays from top to bottom AND flip them around front to back. But if you forget or don’t feel like it… I promise no one is going to judge you!
Printable Banana Oatmeal Chocolate Chip Muffins Recipe
These banana oatmeal muffins are one of my favorite breakfasts OR lunches. But this time of year, the number one thing I do is eat one as I’m walking out the door to go to some holiday gathering. Then I’m not starving when I get there, which means I don’t gorge myself (umm… as much) on the copious amounts of yummy treats and appetizers that are often out hours before the actual meal.
Breakfast. Lunch. Snack. Dessert. These banana oat muffins really do cover ALL the bases. Give them a try and let me know what you think! What will you toss in instead of chocolate chips?