Chocolate Chip Baked Oatmeal Muffins

Healthy Oatmeal Muffins for Breakfast

If you’ve read this blog for any length of time you’ll know I don’t love cooked oatmeal, but I love baked oatmeal. Baked oatmeal has a completely different texture than the gloppy cooked kind does. It has more chew, and you can really taste the oats. I’ve been making it baked for a few years now and one of my favorite things to do is to make the baked oatmeal into muffins. This way they’re easy for on the go! Jordan can easily take one for snack, or I can grab one after my workout. They do well in the freezer too!

The beauty of these chocolate chip baked oatmeal muffins is that they have NO oil or butter or flour in them. All they use for binding are eggs and lots of old-fashioned oats, and in place of the oil I use mashed banana. (You can also use applesauce.) That makes these a much healthier alternative to a regular muffin, but you won’t even notice because, um, CHOCOLATE.

Ingredients in Baked Oatmeal Muffins

• Eggs: This helps the muffins stick together.
• Banana: You can substitute applesauce if you prefer.
• Sugar: You need a little brown sugar for sweetness.
• Vanilla, Salt and Cinnamon: For flavor
• Baking Powder: Helps with the texture of the muffin since they’re not traditional muffins.
• Oats: I use old fashioned oats for this – they’re heartier and give a better texture to the muffin than quick cook.
• Milk: I love using almond milk but you can use regular milk, nonfat, or any nondairy milk.
• Mini Chocolate Chips: Adds a little chocolate to your meal!

How to make Chocolate Chip Baked Oatmeal

1. Preheat oven to 350°F. Spray a muffin pan with nonstick cooking spray or line with liners and spray those with nonstick spray. It’s important to grease the pans since there is no oil in this recipe.
2. Whisk eggs, mashed banana, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and almond milk. Gently fold in chocolate chips.
3. Scoop into muffin pan (about 1/4 cup per muffin; they don’t rise much so you can fill them to the top).
4. Bake for 18-20 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before attempting to remove from pan.