Baked Oatmeal Muffins
Try this Baked Oatmeal Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- cooking spray (i use misto)
- 2 medium-large ripe bananas mashed*
- 1 1/4 cups any milk (i used unsweetened almond milk)
- 2 tbsp coconut oil melted**
- 3 cups rolled (old fashioned) or quick oats (use gf if ne
- pecans or apple/pear slices for garnish (optional)
- Carbohydrate 1.38682083333333 g
- Cholesterol 244.025 mg
- Fat 119.277501666667 g
- Fiber 0.692508313496908 g
- Protein 1.0187925 g
- Saturated Fat 81.8354566666667 g
- Serving Size 1 1 recipe (144g)
- Sodium 654.082666666667 mg
- Sugar 0.694312519836426 g
- Trans Fat 8.05765066666666 g
- Calories 1058 calories
Preheat oven to 375 degrees F and line muffin tin with liners or use silicone muffin tin. Spray with cooking spray.In a large mixing bowl, add bananas (applesauce + maple syrup), milk, coconut oil, vanilla, cinnamon, baking soda and salt; whisk well to combine. Add oats and stir to mix. Do not over mix.Using large ice cream scoop, fill 12 openings with batter and garnish with pecans or apple slices, if desired. Bake banana version for 20 minutes and applesauce one for 23 minutes. Remove from the oven and let muffins cool for 10 minutes. Enjoy hot or cold.
