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Baked Oatmeal Muffins

Baked Oatmeal Muffins are great for breakfast or a snack. The gluten-free recipe is made with bananas and chocolate chips, for a balance that includes sweet and healthy. The oatmeal muffin recipe is easy to make and the kids will love it just as much as the adults.

Baked Oatmeal Muffins

Baked Oatmeal Muffin Recipe

I had a lot of fun making these baked oatmeal muffins with chocolate chips. I really want my son to eat oatmeal for breakfast, and he gets soooo tired of it, so my friend mentioned making oatmeal muffins for him so he doesn’t have to eat it every morning.

It was such an easy recipe. And, drumroll, please…I ate one and I skipped lunch. Yes, lunch! I have to admit, I like to eat. But, for something to really fill me up and keep me from snacking all day is a good thing. 

Banana oatmeal muffins in a muffin pan

Plus, the muffins have bananas and chocolate chips. I went a little overboard and added too many chocolate chips, but it’s chocolate, so adding too much is impossible, right?!

On another good note, the banana sweetened the mix, and I didn’t have to use as much processed sugar. 

I got out the new/old mixer that I found at a church yard sale. I cleaned up the mixer and got her workin’.

Recipe and printable instructions listed below

Eggs in a bowl

Crack two eggs and add them to your mixer. 

Mashed Banana Oatmeal Muffins

Next, add one mashed banana to the egg mixture. I buy bananas each week for my husband to take to work and most of them were still pretty yellow. But, the banana mashed just fine. I just gave it a few extra mashings. 

It sounds like the banana did something wrong to get all those mashings. Ha!

Seasonings in the muffin recipe

Add the vanilla extract, cinnamon, nutmeg, and salt. Mix it together. 

Baked Oatmeal Muffins

Add the packed light brown sugar. I love brown sugar. It has that molasses smell, and my mind wanders to my childhood when my dad would eat sorghum. 

He’d pour a little on his plate, add a bit of butter, mix it around, and dip his biscuit in it. It has a strong flavor, but you can’t help but fall in love. It’s a southern dessert, for sure. 

Ok, back to baked oatmeal muffins. It’s easy to get sidetracked.

Banana Oatmeal Muffins recipe

Add the old fashioned oatmeal. Three big cups. My son is going to plenty of oats this way! Mix them all together. 

A simple oatmeal recipe to make for dessert or snacks

Add the baking powder and mix it all together again. I almost forgot to add it. But, it’s in there and that’s what counts. 

Chocolate chip and banana oatmeal muffin

Pour the half and half into the mixture. Things are pretty thick right now because of all of the oatmeal. But, give it a good mix and it will no longer be thick. 

I like to use half and half because it’s creamier. But, you can use milk or almond milk if you’d like.  

Banana and chocolate chip muffin recipe

Fold the chocolate chips into the mix.

The recipe calls for one cup of chocolate chips. But, let’s be real, is that really enough? How can you deny extra chocolate chips? I put the entire bag in. Yep, I did.

Oatmeal muffins in a muffin pan

Put the baked oatmeal muffin batter in the muffin pan. I gave it a good spray with non-stick spray. 

Your batter is going to be a little bit runny, but that is ok. Oats don’t soak up the milk right away. Just mix it a few times.

You can fill the muffin pan to the brim. The muffins are not going to rise much at all. 

Banana oatmeal muffins in a muffin pan

Bake on 350-degrees for 20-25 minutes. I baked mine until they were toasty brown on top and didn’t wiggle. 

  • Let the muffins cool before trying to remove them from the pan. They will fall apart, otherwise.

The recipe will make one dozen full-sized muffins or about two dozen small muffins. The smaller muffins are great for kids to take for lunch. 

I kept mine in the refrigerator for a couple of days and would pull one out and toast it for a few minutes. You can add a little butter on top and you have a wonderful treat. 

The Difference in Oats

This recipe got me thinking about the differences between instant, old-fashioned, and steel-cut oats. 

Believe it or not, the only difference is the way that the oatmeal is processed. According to Quaker Oats, when oatmeal is steel-cut, old-fashioned, or instant, the nutritional value is the same. 

  • Steel cut – almost looks like corn. This type of oatmeal takes longer to cook. 
  • Old fashioned – these cook faster and are processed thinner than steel cut oats. Old fashioned oatmeal is used more in types of foods such as granola bars, muffins, and cookies. 
  • Instant – the grains are processed more and cook faster. They are softer, when cooked than the other oats. These are going to be a little gooier when cooked.

Gluten-Free

Oatmeal is also gluten-free, so if you’re on a gluten-free diet, you can eat these muffins! But, always pay attention to the container to see if the oatmeal is processed in a gluten-free facility. Sometimes there is cross-contamination. 

I used old-fashioned oats for this recipe. 

Mini oatmeal muffins with banana and chocolate chips in a metal muffin pan.

Baked Oatmeal Muffins

Oatmeal Muffin Recipe

 

Baked Oatmeal Muffins

Yield: 12

Baked Oatmeal Muffins

Baked Oatmeal Muffins

Baked Oatmeal Muffins are great for breakfast or a snack. The gluten-free recipe is made with bananas and chocolate chips, for a balance that includes sweet and healthy. The oatmeal muffin recipe is easy to make and the kids will love it. 

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

  • 2 eggs
  • 1 mashed banana
  • 1/2 cup brown sugar
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 tsp. baking powder
  • 3 cups oatmeal
  • 1 cup half and half
  • 1 cup chocolate chips

Instructions

    1. Preheat oven to 350-degrees.
    2. Spray a muffin pan with non-stick spray.
    3. Add the eggs, mashed banana, brown sugar, vanilla extract, salt, cinnamon, and nutmeg to a large bowl. Mix together.
    4. Next, add the baking powder and oatmeal to the bowl and mix.
    5. Pour the half and half into the bowl and mix.
    6. Fold in the chocolate chips.
    7. Add the mixture to the muffin pan. Bake for 20-25 minutes or until muffins are golden brown and no longer wiggle.
    8. Allow the muffins to cool for at least 45-minutes to set up.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 198Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 209mgCarbohydrates: 30gFiber: 2gSugar: 19gProtein: 4g
Nutrition is approximate.

Check out more delicious recipes at: 

Southern Plateand Julia’s Simply Southern

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Leslie

Thursday 26th of April 2018

I made these last night and they are sooo DELICIOUS!!!! I had trouble getting them out of the pan in one piece, even after they were cooled. I ended up leaving some in the pan and refrigerated them overnight and they were a little easier to get out. My daughter loved breakfast this morning. Great recipe, I will definitely make them again! :)

Julie Pollitt

Thursday 26th of April 2018

Hi Leslie! I am so glad to hear that you and your daughter loved them! I wonder if cooking them five minutes longer would help firm them up? That was a good plan to refrigerate them.

Thanks so much for sharing with me - I love to hear when friends make the recipes! Have a good night!

Kelly Lynns Sweets and Treats

Sunday 22nd of April 2018

These look so yummy! I am totally going to make these...perfect for a quick breakfast in the morning that's healthy but still sweet. You know I have a sweet tooth :) XOXO

Julie Pollitt

Monday 23rd of April 2018

Oh, I am right there with you on the sweet tooth! You will love the muffins and they will fill you up! Have a good week. :)