Berry Baked Oatmeal Muffins

Name: Berry Baked Oatmeal Muffins
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 Muffins
Ingredients: 1 large egg; 2 medium-sized ripe bananas; 1 1/3 cups oat milk*; 1 tsp pure vanilla extract; 2 cups rolled oats; 2 Tbsp pure maple syrup**; ½ tsp sea salt; 1 1/4 cups mixed berries***; ½ large honeycrisp apple

User Reviews

4.3

69 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
12 Muffins
Calories
149 kcal
Course
Breakfast
Cuisine
American

Berry Baked Oatmeal Muffins

Tyler Espinosa

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Easy, healthy berry baked oatmeal muffins are perfect for make ahead meal prep for a grab-and-go breakfast or snack!

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Ingredients

Servings

1 large egg
2 medium-sized ripe bananas mashed
1 1/3 cups oat milk*
1 tsp pure vanilla extract
2 cups rolled oats
2 Tbsp pure maple syrup**
½ tsp sea salt
1 1/4 cups mixed berries***
½ large honeycrisp apple peeled, cored, and chopped

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Instructions

Preheat the oven to 350 degrees F and line a muffin tin with muffin papers (or spray the holes with cooking spray).
Mash the banana until creamy in a mixing bowl. Add in the eggs, oat milk and vanilla extract and whisk until well combined.
Stir in the oats, pure maple syrup, and sea salt until combined. Gently mix in the fresh berries and chopped apple and stir until everything is well combined.
Scoop the oat mixture into the muffin cups (I use a measuring cup to do this), filling the holes all the way up.
Bake in the oven for 35 to 45 minutes, or until the muffins have set up and are golden-brown around the edges.
Allow the berry baked oatmeal muffins to cool completely before peeling off the muffin papers and eating. Enjoy them with Greek yogurt, sliced banana or other fresh fruit for an amazing breakfast.

Notes

*use regular milk or any non-dairy milk you love. I also like using full-fat canned coconut milk to make the muffins extra decadent.
**Replace the pure maple syrup with maple sugar, cane sugar, coconut sugar, brown sugar, or sugar-free sweetener of choice.
***I use 3/4 cup of blueberries and 1/2 cup of raspberries, but you can mix and match any berry combination.
Store any leftovers in an airtight container in the refrigerator for up to 7 days. You can also transfer the oatmeal muffins to a zip lock bag and freeze them for up to 3 months.