Oatmeal Muffins with Pumpkin Seeds and Nuts

Oatmeal Muffins with Pumpkin Seeds and Nuts

Gluten-free baked oatmeal in muffin form topped with pumpkin seeds, nuts, and coconut chips
Course Breakfast
Cuisine American
Keyword easy breakfast recipes, oatmeal muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 172 kcal
Author Adapted from The Kitchn


  • 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


  1. Preheat oven to 350°F and spray a 12-cup muffin tin with cooking spray.

  2. In a large bowl, whisk together eggs, almond milk, banana, coconut oil, honey, and vanilla extract.
  3. In a medium bowl, whisk together oats, baking powder, cinnamon, and salt.
  4. Add oat mixture to egg mixture and stir until just combined. I like to use a dough whisk (affiliate link).
  5. Divide oat mixture among muffin cups. Sprinkle with pumpkin seeds, coconut chips, and almonds.
  6. Bake for about 25 minutes or until dry on top.
  7. Cool in pan on rack for 5 minutes, then run a small spatula around each muffin and remove from pan. Let cool on rack.

Recipe Notes

See storage and freezing tips along with other ingredient variations at The Kitchn.

Gluten-free? Make sure to use gluten-free oats.