Oatmeal Breakfast Muffins

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These hardy, moist muffins are like eating a bowl of oatmeal topped with bananas and raisins, only these you can eat out of your hands!

Total: 50 minutes
Prep: 15 minutes
Serving Size: 6 large 12 small

Ingredients

  • 2½ cups rolled oats
  • ½ cup oat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 Tbsp cinnamon
  • ½ tsp ground nutmeg
  • 4 ripe bananas, mashed
  • 1 apple, grated
  • ½ cup non-dairy milk
  • 2 tsp vanilla extract
  • ½ cup raisins
  • ½ cup chopped walnuts, optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. 2 In large bowl combine and whisk together dry ingredients.
  3. 3 In small bowl combine bananas, apple, non-dairy milk, vanilla and stir until well combined.
  4. 4 Add wet ingredients to dry and combine well. Fold in raisins and walnuts, if using.
  5. 5 If using a 6-muffin tin bake for 45 minutes. If using a 12-muffin tin, bake for 35.

 
 

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