Breakfast Oatmeal Muffins
Start your mornings off right with these wholesome and hearty Breakfast Oatmeal Muffins, a perfect grab-and-go option for busy days! Packed with the goodness of rolled oats, ripe bananas, and warm cinnamon, these muffins strike the perfect balance between nutritious and delicious. With just 15 minutes of prep, you can customize them with optional add-ins like crunchy walnuts, sweet chocolate chips, or chewy raisins to suit your taste. Moist, lightly sweetened with brown sugar, and baked to golden perfection, these muffins make a filling breakfast or satisfying snack. Plus, they freeze beautifully, making them a practical and flavorful meal prep solution. Whether you're fueling up for the day or enjoying a cozy weekend treat, these easy-to-make oatmeal muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1 cup Mashed ripe bananas (about 2 medium)
- 0.5 cup Brown sugar, packed
- 0.5 cup Milk
- 0.25 cup Vegetable oil or melted coconut oil
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Chocolate chips or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir until well mixed.
In a separate medium bowl, mash the ripe bananas until smooth. Add the brown sugar, milk, vegetable oil, egg, and vanilla extract. Whisk together until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
If using chopped walnuts/pecans, chocolate chips, or raisins, gently fold them into the batter at this stage.
Divide the batter evenly across the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven, and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your warm Breakfast Oatmeal Muffins or store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 178.3 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 454 mg | 35% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2266 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
