Strawberry Baked Oatmeal Muffins
These Strawberry Baked Oatmeal Muffins are a hearty and healthy and made with no added sugars! Made in a muffin tin, these individual baked oatmeals are perfect for grab-n-go breakfasts for snacks.
Servings: 12 muffins
Calories: 170kcal
Ingredients
- 1 cup mashed bananas 2 average bananas
- ¾ cup unsweetened, plain non-dairy milk
- 1 teaspoon pure vanilla extract
- 3 cups old fashioned rolled oats use certified gluten-free oats, if needed
- 2 tablespoons flax meal
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup finely diced fresh strawberries
- ¼ cup non-dairy chocolate chips optional
Instructions
- Preheat oven 350°F. Lightly spritz a muffin pan with cooking spray. Even if you use liners, give them a spray as they muffins will tend to stick.
- In a large mixing bowl, whisk together the smashed bananas, milk, and vanilla.
- In a smaller mixing bowl, stir together the oats, flax meal, baking powder, salt and cinnamon until evenly distributed.
- Pour the dry ingredients into the wet ingredients and stir until well combined.
- Stir in the strawberries and chocolate chips (if using).
- Fill the cavities in the muffin pan to the top with the oatmeal mixture and press down firmly to make them compact.
- Bake for 20 to 25 minutes until the edges are golden brown and the oatmeal is baked through and set.
- Let cool in the pan on a wire rack for at least 10 minutes.This will ensure that the oatmeal muffins settle and hold together.
- Take the oatmeal out of the muffin pan and continue cooling them on the rack.
Notes
~ Use old-fashioned rolled oats for best texture. Quick oats may be substituted in a pinch, but do not use steel cut oats.
~ Use fresh strawberries, not frozen.
~ Use ripe bananas (brown and spotty) for natural sweetness.
~ For extra sweetness, add 2 to 3 tablespoons of granulated sugar or pure maple syrup to the batter or simply drizzle pure maple syrup over the top before serving.
~ Spritz the muffin pan with cooking spray. Even if you use liners, I suggest spraying them with oil as the muffins tend to stick to the paper.
~ To make this recipe gluten-free, use certified gluten-free oats.
~ To make this recipe nut-free, use oat milk or rice milk.
- Nutrition facts are calculated without the optional chocolate chips.
Nutrition
Calories: 170kcal | Carbohydrates: 29g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 125mg | Potassium: 100mg | Fiber: 5g | Sugar: 6g