This recipe completely belongs to The Kitchn, a place where I find an abundance of interesting ideas. I just picked from their lengthy list of ingredient options and switched up the instructions a bit. Feel free to mix it up to come up with a variation you like. I would have used canned pumpkin or Cinnamon Applesauce instead of the mashed banana if I’d had any on hand.
These oatmeal muffins freeze beautifully and are a great breakfast when you’re on the go. Try eating one along with a hard-boiled egg for some additional protein.
Oatmeal Muffins with Pumpkin Seeds and Nuts
- 2 large eggs
- 1 1/2 cups unsweetened almond milk
- 1 ripe banana mashed
- 2 tablespoons coconut oil melted
- 1/4 cup honey
- 1 teaspoon pure vanilla extract
- 3 cups rolled oats uncooked, gluten-free if desired
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 2 tablespoons pumpkin seeds
- 2 tablespoons unsweetened coconut chips
- 2 tablespoons slivered almonds
Preheat oven to 350°F and spray a 12-cup muffin tin with cooking spray.
In a large bowl, whisk together eggs, almond milk, banana, coconut oil, honey, and vanilla extract.
In a medium bowl, whisk together oats, baking powder, cinnamon, and salt.
Add oat mixture to egg mixture and stir until just combined. I like to use a dough whisk (affiliate link).
Divide oat mixture among muffin cups. Sprinkle with pumpkin seeds, coconut chips, and almonds.
Bake for about 25 minutes or until dry on top.
Cool in pan on rack for 5 minutes, then run a small spatula around each muffin and remove from pan. Let cool on rack.
See storage and freezing tips along with other ingredient variations at The Kitchn.
Gluten-free? Make sure to use gluten-free oats.