And let’s talk about the oat flour for a quick sec. Oat flour is a…
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Do your kids struggle with eating regular oatmeal? Perhaps they think it’s too mushy in texture. Well, if they do then you’ll have to try this recipe. It’s basically all the goodness of oatmeal, baked in to mini muffins.
My daughter loves these mini muffins because they’re the perfect size for her. She’ll happily eat one alongside a sliced apple and sunbutter.
But these aren’t just for the kids – this mom has eaten many of these muffins with her morning coffee this week and I can definitely say that they’re great for the whole family. I like to reheat them for 15 seconds in the microwave before eating. If you want to add protein, you can add a dollop of good quality nut butter or seed butter or even a hard boiled egg to your breakfast.
I gotta be honest, if a recipe is budget-friendly, and easy to make then I’m a fan. And this recipe checks off both of those boxes. Oats and frozen berries are really inexpensive (and you can save the extra berries for your healthy smoothies!) and this is one of those recipes that you can dump all the ingredients together in a bowl without having to do much.
I made these berry oat muffins in a mini muffin pan. I love having one of these pans in my kitchen because they make the perfect size of snack for kids!
You can also make these muffins in a regular sized pan. You’ll just need to cook them longer.
So let’s get on to this easy, healthy recipe!
- 2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of sea salt
- 2 bananas, mashed
- 2 eggs, beaten
- 1/2 cup milk (dairy or non-dairy)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups frozen berries
- Preheat oven to 350°F and coat a mini muffin pan with non-stick cooking spray.
- In a medium bowl, combine rolled oats, cinnamon, nutmeg, sea salt, bananas, eggs, milk, maple syrup, and vanilla extract. Add in the frozen berries and mix together.
- Scoop the muffin mixture into the mini muffin pan and place in the oven. Bake for 18-20 minutes or until tops are slightly golden. Remove from oven and let cool for 10 minutes. Using a butter knife, go along the edges of the muffin to help loosen it - they should pop out easily at this point.
- If you’re using a regular-sized muffin pan you can bake for approx 23-25 minutes instead.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 30mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 4g
Please note: This nutrition information is only an estimate and was created using Nutritionix