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Oatmeal Cookie Muffins
4.8 from 8 votes

Oatmeal Cookie Muffins

Bring the delicious flavors of oatmeal cookies to your breakfast table with these amazing Oatmeal Cookie Muffins. Eating gluten free? Use gluten free oats!

Course: Breakfast, Bread, Baked Goods
Cuisine: American

Ingredients

  • 1 cup plain Greek yogurt or vanilla Greek yogurt
  • 1/2 cup butter softened
  • 1 banana large, ripe
  • 1 tbsp vanilla
  • 2 egg large
  • 2 cups oat flour you can grind your oats in your food processor to a flour like consistency
  • 1 cup oats whole
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup milk
  • 1/2-1 cup chocolate chips
  • walnuts or pecans, optional

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Combine oat flour, oats, baking powder, baking soda, salt and brown sugar and mix well. Set aside.
  3. In a food processor or a bowl with an electric mixer, puree or mix your ripe banana until relatively smooth. Add in yogurt and mix until well combined. Add in softened butter and vanilla, mix until well combined. Add in eggs, mixing until combined.
  4. Combine wet and dry ingredients in a large bowl. Add in milk and stir until all ingredients are well combined but do not over mix. Stir in chocolate chips.
  5. Scoop into a greased muffin tin.
  6. Bake for approximately 15-20 minutes or until toothpick inserted into center comes out clean and/or top of muffins springs back when lightly touched. Cool. Store covered. Once cool, you can store them in the freezer, I simply place mine into a zipper style freezer bag.

Notes

  • *To make gluten free: make sure to use oats that are specifically gluten free, as well as gluten free baking soda and any and all mix ins.
  • *When avoiding anything is your baking for health purposes, always make sure that YOU verify that YOUR ingredients are safe and meet your particular dietary requirements. Also, if you are baking for someone else with food allergies, sensitivities or special diets, make sure to consult with them (or their parent) regarding ingredients to verify if everything is "safe". Food allergies are not to be messed with, and it is always better to check and double check versus assume. To state the obvious, I am not a doctor, and this is not medical advice. :)