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 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.
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
Crack two eggs and add them to your mixer.
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!
Add the vanilla extract, cinnamon, nutmeg, and salt. Mix it together.
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.
Add the old fashioned oatmeal. Three big cups. My son is going to plenty of oats this way! Mix them all together.
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.
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.
Fold the chocolate chips into the mix.
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.
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.
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.
Baked Oatmeal Muffins
- 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
- Preheat oven to 350-degrees.
- Spray a muffin pan with non-stick spray.
- Add the eggs, mashed banana, brown sugar, vanilla extract, salt, cinnamon, and nutmeg to a large bowl. Mix together.
- Next, add the baking powder and oatmeal to the bowl and mix.
- Pour the half and half into the bowl and mix.
- Fold in the chocolate chips.
- Add the mixture to the muffin pan. Bake for 20-25 minutes or until muffins are golden brown and no longer wiggle.
- Allow the muffins to cool for at least 45-minutes to set up.
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Amount Per Serving: Calories: 198Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 209mgCarbohydrates: 30gFiber: 2gSugar: 19gProtein: 4g
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