Banana Bread Baked Oatmeal Muffins

Course: Breakfast, Snack

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: muffins

Calories: 226kcal

Author: Jazzmine Woodard

Satisfying protein packed oatmeal bites that taste like banana bread

Print Recipe

Equipment

2 mixing bowls
1 silicone spatula or kitchen spoon
1 12-count cupcake pan

Ingredients

4 cups rolled oats also called old fashioned oats
⅓ cup walnut pieces
⅓ cup banana chips broken into pieces
½ teaspoon sea salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 very ripe bananas mashed
2 cups milk
⅓ cup maple syrup optional
1 teaspoon vanilla extract
5 scoops protein powder or collagen peptide powder

Instructions

Preheat oven to 350 degrees. Combine oats, walnuts, banana chips, sea salt, cinnamon, and nutmeg in a large bowl and stir until well mixed. Set aside.
In a smaller bowl, mix together almond milk, protein powder, mashed banana, maple syrup, and vanilla extract until smooth and uniform.
Add wet mixture to dry mixture and stir until there are no dry "pockets" left.
Scoop about ½ cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing.

Notes

Preparation

Use rolled (also called old fashioned) oats for the best results. You can make baked oatmeal with steel cut oats or quick oats but the texture will be less chewy and they won't hold together as well.

You can make baked banana nut bread oatmeal up to five days before serving.

Storage

Store refrigerated in an airtight container. Keeps for up to five days.

Baked oatmeal muffins are freezer friendly. Store in a freezer safe container for up to three months. No need to thaw when ready to eat. Just wrap one muffin in a paper towel and heat in the microwave for up to 45 seconds or until hot.

Nutrition