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Berry Baked Oatmeal Muffins
4.3 from 69 votes

Berry Baked Oatmeal Muffins

Berry Baked Oatmeal Muffins combine mashed banana, rolled oats, mixed berries, chopped apple, and oat milk to create moist and hearty muffins with natural sweetness and soft fruit bits. The use of pure maple syrup and vanilla extract adds gentle flavor, while baking produces golden edges with a tender crumb inside. They make a wholesome breakfast or snack option.

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

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a muffin tin with muffin papers (or spray the holes with cooking spray).
  2. Mash the banana until creamy in a mixing bowl. Add in the eggs, oat milk and vanilla extract and whisk until well combined.
  3. 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.
  4. Scoop the oat mixture into the muffin cups (I use a measuring cup to do this), filling the holes all the way up.
  5. Bake in the oven for 35 to 45 minutes, or until the muffins have set up and are golden-brown around the edges.
  6. 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

Serving 1muffin (of 12) Calories 149kcal (7%) Carbohydrates 24g (8%) Protein 6g (12%) Fat 3g (5%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 12 Muffins

Amount Per Serving

Calories 149

% 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.