These muffins are a like a clean bowl of oatmeal you can take on the go, did I mention they are a healthy pre-workout carbohydrate and freeze well? Saturday morning I was out of greek yogurt and was in a mood to bake, so I decided to wing a recipe. I like to make up recipes based on what I have. I would say it is a flop about 40% of the time. When my gluten free treats come out tasting like cardboard I just smear on some almond butter and call it a day. Luckily on Saturday I did not have to break out the almond butter because these muffins came out delectable!
- 2 & 1/4 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 3/4 cup almond milk
- 2 tbsp organic local honey
- 1 very ripe banana
- 3/4 cup coconut ribbons
- 1/2 cup semi sweet chocolate chips (optional)
- Set the oven to 450 degrees
- Line a muffin tin with baking cups
- In a large mixing bowl add rolled oats, baking powder, salt and coconut ribbons
- Crack in the eggs, add the almond milk and honey. Mix well
- Break up your banana and mash it into the mixture until you have the majority of the chunks broken down
- Spoon a heaping tbsp into 6 baking cups in your 12 muffin tin
- Go back and add semi sweet chocolate chips to the remaining mixture and continue filling your muffin tin(s)
- Bake for about 15 minutes, keeping an eye on the muffins when they reach 10 minutes of cook time
I like to make about half of the muffins with chocolate chips and half without. Sometimes I will use them as a sweet treat, while other times they are breakfast on the go or a pre run snack. I love rolled oat muffins because they are quick, easy and you can really experiment with any add ins and they will turn out well! Some add ins to try: dried fruit, chopped nuts, chia seeds, etc. It’s fun to come up with new combinations. Another great thing about these muffins is that they freeze well. If it’s just you and you cannot kill 12-15 Muffins in 5 days, then freeze them and reheat when you want a warm gooey muffin! I reheat my muffins and brownies in the microwave for under 30 seconds and they still taste great. The batch I made on Saturday was pretty stellar and with two female roommates…there is no need to freeze. We love us some baked goods.
I usually make more than a dozen muffins (closer to 15) because I like to make them on the smaller side.
Try out your own add ins and let me know how they turn out!