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.
- 2 large eggs
- 1½ cups unsweetened almond milk
- 1 ripe banana, mashed
- 2 tablespoons coconut oil, melted
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- 3 cups rolled oats (uncooked), gluten-free if desired
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ 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.
Gluten-free? Make sure to use gluten-free oats.