Baked Oatmeal Muffins

These Baked Oatmeal Muffins are a nutritious and delicious way to start your day!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 servings

Course: Breakfast

Cuisine: American

2 pcs eggs Acts as a binder and adds protein.
1/2 cup mashed banana About 1 medium banana; adds natural sweetness and moisture.
1/3 cup brown sugar Provides a rich sweetness and caramel flavor.
1 tablespoon vanilla extract Enhances the overall flavor profile.
2 teaspoons cinnamon Adds warmth and depth to the muffins.
1/2 teaspoon salt Balances the sweetness.
2 teaspoons baking powder Helps the muffins rise and become fluffy.
3 cups old-fashioned oats The star ingredient, providing fiber and texture.
1 cup almond milk Keeps the muffins moist; can be substituted with any non-dairy milk.
1 cup blueberries Fresh or frozen; adds a burst of flavor and antioxidants.

Preheat your oven to 350°F (175°C).
Grease a muffin tin with cooking spray or line it with muffin liners.
In a large mixing bowl, whisk together the eggs, mashed banana, brown sugar, vanilla extract, and almond milk until well combined.
In another bowl, combine the oats, cinnamon, salt, and baking powder; mix well.
Pour the dry mixture into the wet ingredients and stir gently until just combined.
Fold in the blueberries and any additional mix-ins you desire.
Scoop the batter into each muffin cup, filling them about 2/3 full.
Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack.