Baked Oatmeal Muffins
Oats are a huge staple in our house! From regular oatmeal to cookies and pancakes, we tend to use oats in a lot of our recipes. These baked oatmeal muffins have been a great addition in our home. My kids started a pass or fail challenge when recipes are finalized, and I got a pass on these. I think I have mentioned they are tough critics, so I am quite pleased. This muffin recipe is versatile and customizable to any palate. They are so easy to make!
These baked oatmeal muffins are great to make ahead for quick breakfasts on the go and are a healthy option for your family. Go ahead and bring them to your next brunch gathering; they will definitely be a hit! They stay fresh for 3-4 days in a sealed container on the counter or you can store them in the freezer for a longer period. I like to put one in my kids lunchbox as a nutritious treat option!
You make these baked oatmeal muffins right in the food processor. I am sure a Vitamix would do the job, too. First, preheat the oven to 350℉, and then prep your muffin tins with non-stick cooking spray. I start by mixing all the dry ingredients in the food processor and pulse them until the mixture looks like a course sand texture. Next, I add everything else right into the food processor and pulse them until combined (about 30 seconds). Finally, I use my cookie scoop to scoop the batter into each muffin space. Using the cookie scoop fills 12 muffin spaces pretty evenly if the scoops are even.
The toppings I chose for this batch of muffins were blueberries, strawberries, and chocolate chips. I bet you can guess the kids favorite, yep, the chocolate chip ones! My husband was partial to the blueberries! Like I said, these muffins are very versatile. You can even make them mini muffins for your little toddlers. Some other topping options that would be great on these are cooked apples, chia seeds, nuts, granola, or raisins. I bet this recipe would also be a great base for a coffee cake crumble. The options are endless.
I hope you enjoy these baked oatmeal muffins and I encourage you to try to make healthy options like these for your family!Print
Baked Oatmeal Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- 2 cups rolled oats (Gluten free if desired)
- 1/4 cup ground flax meal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 eggs, large
- 3 medium ripe bananas
- 4 tablespoons butter, softened
- 1 teaspoon vanilla
- 1/4 cup honey
- 1/4 – 1/2 cup of each (blueberries, strawberries, and chocolate chips)
- Preheat oven to 350℉
- Grease a muffin tin or use cupcake liners.
- Place all the dry ingredients (rolled oats, flax meal, baking powder, salt, and cinnamon) in the food processor and pulse several times until consistency is a course sandy texture.
- Add to the food processor the rest of the wet ingredients. (eggs, banana, vanilla, and honey)
- Blend in the food processor until combined.
- Remove blade and stir into the batter half of the desired toppings. (blueberries, strawberries, or chocolate chips)
- Fill the muffin tin with batter, top with additional toppings as desired.
- Bake in the oven for 20-30 minutes or until a toothpick comes out clean from the center of the cakes.
- Remove muffins from the oven and allow to fully cool. Enjoy!
(Tips: Feel free to add any toppings you would like. Great suggestions are shredded coconut, dried fruit, or fresh fruit. Store muffins in a sealed container for up to 5 days in the fridge. Freeze the muffins for up to 3 months, if wrapped well)
- Serving Size: 1 muffin
- Calories: 200 calories
- Sugar: 11g
- Sodium: 107mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 48mg