It was another Sunday night around 9pm, and I was left thinking “Scott and I need something to have for breakfast this week that’s quick and easy.” Cue: me opening our cupboard and staring at all of the random ingredients in there. I saw the bag of oatmeal and thought, “I’m always satisfied until lunch time when I eat oatmeal for breakfast, but I’m not feeling overnight oats this week.” That’s when I thought of baked oatmeal muffins. I’ve definitely seen people do this before and have always thought that they look sooo delicious.. so, I decided to make my own.
One bowl and 25 minutes later – these oatmeal cups came out of the oven smelling like heaven. It’s now 10:30am on Monday and we’re down four muffins, and we saved a lot of time on breakfast this morning. Saving time on breakfast means more time for matcha lattes, which means I’m that much more ready to take on the week. Needless to say, this was a win!
Note: I don’t consider this recipe to be sweet. If you want your muffins on the sweeter side, try adding ~1 tbsp of maple syrup to the batter before portioning out.
Chocolate Banana Baked Oatmeal Muffins
- 2 ripe bananas
- 2 eggs
- 2 cups rolled oats
- 1 cup nut milk
- 1/4 cup nut butter
- 4 tbsp coconut sugar
- 2 tbsp flaxseed meal
- 2 tbsp cacao powder
- 1 tsp vanilla extract
- pinch sea salt
- Preheat the oven to 350F.
- In a large bowl, add the bananas and mash until they’re a very wet consistency.
- Add all remaining ingredients except the oats and mix well.
- Stir in the oats until they’re all hydrated.
- Spoon the mixture into a greased muffin tin and bake until set, about 20 minutes.
- Store in the fridge or freezer and reheat when ready to consume!