Kate's Oat Muffins
Y’all know I love a good muffin. I was in search of a new recipe to try, specifically something with just oats, and stumbled upon these Healthy Oatmeal Muffins. The author, Bren, claims they are sugar free. To her point they do not contain white sugar, but they do have honey which is an added sweetener… so I wouldn’t call them “sugar free”. I would if I let the banana sweeten them alone - which is a perfect if you have a baby under one year. After one year, you can add very modest amounts of sugar to your baked goods (especially if bigger kids in the house are eating them too!). If you are making these for a baby under one I would also suggest eliminating the salt and the walnuts as they can be a choking hazard.
Anyways, I’ve been making these for MONTHS now and they’re truly a family favorite. This muffin is moist and flavorful and it makes the perfect afternoon snack or even breakfast if I pair it with something like eggs or yogurt. Kate looks forward to one just about everyday after her nap. I keep them in the freezer and pop one into the microwave for about 15 seconds when I hear her start to stir. Sometimes I pair it with string cheese if she didn’t eat a good lunch and it keeps the “afternoon snackies” away until dinnertime.
These muffins can even be gluten free if you use gluten free oats and dairy free if you make them with a non-dairy milk.
I hope you enjoy them as much as we do!
Kate's Oat Muffins
Ingredients
- 2 1/2 cups old fashioned oats, divided
- 2 Tbsp. old fashioned oats for muffin tops
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 Tablespoons ground flax seed
- 2 large over ripe bananas (about a cup), mashed
- 2 large eggs
- 1/4 cup honey
- 3/4 cup milk
- 2 teaspoons vanilla
- 1/2 cup chopped walnuts
Instructions
- Preheat over to 350.
- Place 1 1/2 cups of rolled oats in a food processor. Pulse for 3-5 times and then a longer stent - about 15-20 second to turn the oats into a coarse flour consistency.
- Combined the oat flour, 1 cup rolled oats, baking soda, baking powder, salt, cinnamon, and ground flax in a large bowl. Set aside.
- In a medium-sized bowl mashed the bananas and then add the two eggs, vanilla, milk and honey. Mix until thoroughly combined.
- Pour the banana mixture into the oat mixture and stir until it's combined. Let it sit for about 10 minutes for the oats to absorb some of the liquid.
- While the oat mixture sits, chop the walnuts and spray a nonstick muffin pan with cooking spray.
- Once 10 minutes have passed, add in the walnuts to the oat mixture, give it a few stirs, then fill the muffin pan with the batter.
- Bake for 20 minutes, remove from the pan immediately and allow them to cool on a cooling rack.
- Store in a sealed container at room temp for 3-4 days or in the freezer for 6 months.
Notes
Use gluten free oat for a true gluten free muffin and non dairy milk (almond milk, cashew milk, oat milk) for a dairy free option.
Adapted from: https://brendid.com/healthy-oatmeal-muffins-no-flour-no-sugar-no-oil/