Breakfast Oatmeal Muffins

Happy New Year! I hope you had a Merry Christmas! Today I am sharing an easy to make breakfast that is perfect for a busy morning, breakfast oatmeal muffins. They are little cups of baked oatmeal goodness.

Breakfast is my very favorite meal of the day and since doing the Elimination Diet last year many of my loved favorites are no longer an option for me to eat. Eggs and my body do not agree with each other and sadly I have had to forgo my Blueberry Quinoa Pancakes and also Overnight Blueberry French Toast.

I have become a huge fan of hot cereals and love oatmeal, quinoa, and rice in the morning. The only thing with hot cereal is you have to plan ahead or wake up early to make sure they are done in time for the kids to eat. This isn’t usually a problem but on a rare morning that I happen to sleep in until Caden’s sweet little voice is telling me he is awake from the other room or Maisie little coos and giggles wake me up I need something that is a little quicker to prepare for breakfast.

Breakfast Oatmeal Muffins

These grab and go breakfast oatmeal muffins are great to make on the weekend so you have them for the week ahead. Plus any leftover breakfast oatmeal muffins can be easily frozen and reheated until needed. This is also the easiest recipe to follow. You dump all the ingredients into a bowl, mix well, and are ready to scoop the batter into the trays and place in the oven. It really doesn’t get easier than that for a homemade recipe. Oh, and did I mention they are egg free, dairy free, and gluten free!

Ingredients 

  • 5 cups gluten free rolled oats (I used Bob’s Red Mill)
  • 3 cups over ripe mashed bananas (5-6 medium bananas)
  • 1/4 cup pure maple syrup
  • 3/4 cup dark chocolate chips (I used Enjoy Life) or 1 cup blueberries
  • 1/4 cup melted coconut oil
  • 2 cups water
  • 1 teaspoon vanilla or almond extract (I did 50/50)

Directions

  1. Preheat oven to 350 degrees.
  2. In large mixing bowl combine all the ingredients. Mix well.
  3. Grease cupcake/muffin tray with coconut oil. Scoop mixture into tray. Bake for 25 minutes.
  4. Remove from heat. While still warm remove muffins from tray. Enjoy. These can be eaten right away or frozen and reheated for a delicious breakfast on a busy morning.

Yields: 24 muffins

Let me know what you think!

In case we are not Facebook friends or follow each other on Instagram I recently released my first 30-day fitness program. I will be sharing the details on it later in the week but if you want a sneak peek head over to my Online Coaching page.

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Comments

  1. Happy New Year Tamara and family! These look wonderful, and something I would devour! I already eat oatmeal for breakfast every other day. How many are in a serving?

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