I make a lot of variations of baked oatmeal muffins since I first started making them almost four years ago. I don’t always think about putting the new recipes here on the blog. I mean, how many baked oatmeal muffins recipes does one need on a blog? Am I right?
The third time I made this particular variety, however, my 7-year-0ld daughter, Meghan, said, “Did you put this one on your blog yet? This is my favorite kind.” I was pretty much forced to post this recipe, wouldn’t you agree?
If you love the banana and chocolate combination, you will love these. Besides the chocolate chips, the muffins are only sweetened with the banana. 2 full bananas give them a nice banana flavor that banana lovers will adore.
The reason I keep making baked oatmeal muffins so often is they are so easy and the kids love them. You mix everything together in one bowl. You can even mix it together the night before and bake it in the morning. Make a double batch so they last all week long and you have a portable baked oatmeal you can eat on the go.
Baked Oatmeal Muffins FAQs
Because I always get the same questions about these recipes. 🙂
- Yes, these do work with a flax or chia egg if you would like to make them vegan.
- I usually make them in these silicone baking cups. The muffin cups pop right out easily and it makes for the easiest clean up. You can also grease your muffin cups. I have not tried paper liners, but I imagine it would work also.
- Yes, you can mix it together the night before and bake it in the morning.
- The texture of these is meant to be creamy in the middle like baked oatmeal. Cook them longer for a less creamy texture. They will be more firm the second day.
- These are best eaten within 5 days and stored in the refrigerator.
If you haven’t tried baked oatmeal muffins yet, it’s time to jump on the bandwagon!Print
Here are the rest of my baked oatmeal muffins if you’d like to try more recipes!