Simple & Sweet Oatmeal Muffin Recipe
Baking is fun, and I love a good oatmeal muffin recipe, but I don’t like to make anything too sweet. Unless I plan on bringing at least a portion of what I made to an event or dinner, I stick to the basics. I don’t trust myself not to eat an entire tray of cupcakes, for example, especially if there’s a good frosting….
But I digress.
So, I’ve been prowling Pinterest for some new snack ideas. I’ve had some luck, but it’s easy to lose track of a pin you want to try even if you save it. I came across this recipe two or three times before I decided to give it a shot. These Banana and Chocolate Chip Baked Oatmeal Cups seemed interesting because I had pretty much all of the ingredients at home already and the directions were straight forward.
What You Need
Most of the ingredients can probably be found in your pantry. The only things I needed to pick up were chocolate chips and baking powder. Here are the ingredients that I incorporated into my finished product:
- 3 cups of old fashioned oats
- 1 teaspoon baking powder
- A little bit of salt
- 2 eggs
- Approximately 1/4 of a cup of maple syrup
- 2 diced bananas
- Approximately 2 teaspoons of vanilla extract
- 1 cup of milk
- Approximately 1/4 of a cup of coconut oil, heated in the microwave for 15 seconds
- Chocolate chips (I didn’t measure these because life is too short so put however many you want)
The directions are pretty much bifurcated between dry and wet ingredients. All the dry ingredients go together in one bowl; the wet ingredients go into a second. For the wet ingredients, I used my nifty new Pyrex glass measuring cup, which I found on Amazon after my smaller plastic one started to crack. It’s a little on the big side, but it worked nicely for this recipe.
First, pre-heat the oven to 350 degrees F.
Second, mix all the dry ingredients together in a bowl. After the oats and baking powder, I eyeballed the cinnamon and salt. I swapped ginger for nutmeg, since I forgot to buy nutmeg.
Third, I cracked two brown eggs into the measuring cup, added a dash of vanilla extract, and approximately 1/4 cup of maple syrup. I diced up two bananas to mash into the egg mixture. Unfortunately, the bananas I had were pretty unripe, so they really wouldn’t mash. I wound up putting the egg mixture into a blender in order to incorporate the bananas. Next time, I’d get riper bananas.
Fourth, I added milk and melted coconut oil to the egg mixture and whisked it all together.
After this, I mixed the egg mixture with the dry ingredients. I used a fork to incorporate the two sets of ingredients. After I was happy with the mixture, I added chocolate chips to taste. And I snacked on some, too, in the process. Highly recommend.
After a spritz of coconut oil cooking spray in the muffin tin, I simply used a spoon to distribute the batter. The mixture fit in the twelve muffin tins pretty well, although it did bake over a bit in the oven.
The muffins baked for 30 minutes and tried out perfectly!
The Finished Product
The muffins cooked evenly and popped out of the tin super easily. They are hearty and sweet, without being too sweet. The milk chocolate accents the mild banana flavor well, but dark chocolate would probably work great, too.
Overall, these muffins are easy and tasty. I would definitely make them again!
Pin This to Save the Recipe!
For the original recipe, click here!
Looking for other oatmeal based baked goods? Check out this similar, but higher protein option —oatmeal protein cookies!