Berry Baked Oatmeal Muffins
User Reviews
4.3
Berry Baked Oatmeal Muffins
Description
This muffin recipe blends ripe banana with oat milk and egg to bind oats, maple syrup, and salt for moisture and sweetness. Fresh mixed berries and diced apple provide bursts of fruity flavor and varied texture. The batter is portioned into muffin cups and baked until set and lightly browned around the edges, ensuring a soft but structured interior.
The muffins have a naturally sweet, mildly tart profile from the combination of berries and apple balanced by banana and maple syrup. The rolled oats contribute chewiness and heartiness, while oat milk makes the recipe dairy-free without compromising moisture.
They can be served with yogurt or fresh fruit, suitable for breakfast or snacks. The recipe allows for substitutions in milk and sweetener types, and muffins can be stored refrigerated or frozen for longer freshness.
Ingredients
- 1 egg large
- 2 banana mashed, medium-sized, ripe
- 1 1/3 cups oat milk
- 1 tsp vanilla extract pure
- 2 cups rolled oats
- 2 Tbsp maple syrup pure
- ½ tsp salt sea salt
- 1 1/4 cups mixed berries
- ½ apple peeled, cored, and chopped, honeycrisp, large
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
- You can substitute oat milk with regular or any non-dairy milk preference; using full-fat canned coconut milk makes the muffins richer.
- Maple syrup can be replaced with maple sugar, cane sugar, coconut sugar, brown sugar, or sugar-free sweetener to adjust sweetness.
- A mix of berries is flexible; the recipe used blueberries and raspberries but any combination works well.
- Leftover muffins should be stored in an airtight container refrigerated up to 7 days or frozen in a zip-lock bag for up to 3 months for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1muffin (of 12) | |
| Calories | 149kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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