RECIPE: JUMBO BAKED OATMEAL MUFFINS
Last week's baked oatmeal has had a great response so I wanted to share another way you can enjoy this delicious fall treat while also making it more customizable and perfect for meal prep!
Instead of a casserole bake, you can use the same Baked Oatmeal recipe to make baked oatmeal muffins instead. The muffins are convenient because they’re already portioned for you and make for an easy grab and go meal or snack for the whole family.
Listed just below is the base recipe for our baked oatmeal batter, but be sure to read through the entire post as it’s packed with ideas for different flavors to try and fun ways to enjoy this warm and gooey treat.
JUMBO OATMEAL MUFFINS
PREP TIME: 10 minutes + 6 hours in fridge | COOK TIME: 35-40 minutes | MAKES: 8 servings
WHAT YOU NEED:
360g unsweetened cashew milk (or milk of choice)
135g extra-ripe banana, mashed
120g unsweetened applesauce
½ c water
360g old-fashioned rolled oats
60g oat flour
60g vanilla protein powder
1 t vanilla extract
1 t cinnamon
1 t baking powder
1 t salt
2 eggs
WHAT TO DO:
In a large mixing bowl, combine oats, protein powder, oat flour, cinnamon, salt and baking powder.
In a separate bowl (or stand up mixer), combine banana, applesauce, milk and vanilla extract (hold the eggs).
Once wet ingredients are well combined, add mixture of dry ingredients and continue to mix until all ingredients are well combined.
Transfer mixture to an airtight container and refrigerate for at least 6 hours or overnight.
Preheat the oven to 350 degrees. Spray muffin tins with cooking oil spray (or use muffin liners).
Remove mixture from the refrigerator and whisk in the eggs until well combined.
Equally portion batter into the muffin tins and bake for 35-40 minutes or until cooked through. The center will be soft and a little gooey, but shouldn’t be runny.
TIP: Use a ½ cup measuring cup to portion batter into the pan for jumbo muffins and a ¼ cup measuring cup to portion batter into the pan for standard size muffins.
Once the muffins have cooled for at least 10 minutes, remove from muffin tins and store in the fridge in an airtight container for up to a week or wrap with plastic wrap and freeze for up to 6 months.
TIP: Use a butter knife or small spatula to trace around the edges of the muffins when trying to get them out of the pan.
MACROS PER SERVING (jumbo muffins): 8P/3F/25C = 156 calories
MACROS PER SERVING (standard muffins): 4P/1.5F/12.5C = 78 calories
You can find the recipe in the MyFitnessPal database by searching:
“KLN Recipe: Baked Oatmeal Muffins”
*note: change the serving size to ½ for 1 standard muffin
GIVE IT A TRY:
PUMPKIN: substitute 1 ½ C of canned pumpkin for 1 ½ C of applesauce and replace the cinnamon with pumpkin pie spice. (macros stay the same!)
BLUEBERRY: add 2 cups of fresh or frozen blueberries to the batter
BANANA NUT: add sliced bananas to each muffin and top with walnuts and a drizzle of honey
CHOCOLATE PEANUT BUTTER: add 1 cup of mini chocolate chips to the batter and top each muffin with a spread of peanut butter before eating (these are best when they’re warm!)
For more oat-based recipes, check out some of these favorites!