These baked oatmeal muffins have the flavor of a banana nut muffin and the texture of a thick bowl of oatmeal. They are perfect for breakfast with soy milk and fruit or for a snack with a nice cup of tea! They freeze very well, so are great for mornings when you are short on time, and are also sturdy enough to pack in a lunchbox. Here are the ingredients you need to make them
Start by spraying a muffin tin liberally with non-stick spray:
Mix the vegan brown sugar, ground flaxseed meal, baking powder, ginger and salt together:
Add the mixture to the oats and chopped walnuts, then mix it all together. Use certified gluten free oats to make the recipe gluten free.
Mash the bananas with a fork until it is mostly smooth:
Add the vanilla and the soy milk, them mix together. I use Silk Original Soymilk, but you can use any original flavor non-dairy milk that you like:
Add the banana mixture to the oat mixture, being sure to scrape the bowl to get everything out:
Stir together, then let the mixture stand for 30 minutes. Turn your oven on to preheat to 350 degrees Fahrenheit.
Give the mixture a good stir. You can see that the oats have absorbed a lot of the liquid:
Scoop the mixture evenly into your prepared muffin tin:
Bake for 27 to 29 minutes at 350 degrees Fahrenheit. The tops should be golden brown and they muffins should be pulling away from the edges of the pan:
Set the pan on a rack to cool for 10 minutes:
After 10 minutes, remove the muffins from the pan and cool another 5 to 10 minutes before serving:
I like to eat them still warm with a big glass of soy milk and some fresh fruit:
Look at that beautiful texture! Enjoy your baked oatmeal muffins!
Banana Walnut Baked Oatmeal Muffins
With the flavor of a banana nut muffin and the texture of a thick bowl of oatmeal, these delightful muffins make a great breakfast or snack!
Ingredients
- 270 g (3 c) Rolled Oats
- 60 g (1/2 c) Chopped Walnuts
- 55 g (1/4 c packed) Vegan Light Brown Sugar
- 15 g (2 TBS) Ground Flaxseed Meal
- 10 g (2 tsp) Baking Powder
- 4.8 g (3/4 tsp) Salt
- 0.4 g (1/4 tsp) Ground Ginger
- 240 g (about 2 medium) Banana (very ripe)
- 210 g (7/8 c) Original Silk Soymilk
- 10 g (2 tsp) Vanilla Extract
Instructions
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Spray a standard size 12 cup muffin tin liberally with non-stick spray.
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Mix the vegan brown sugar, ground flaxseed meal, baking powder, ginger and salt together. Add the mixture to the oats and chopped walnuts, then mix it all together. Use certified gluten free oats to make the recipe gluten free.
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Mash the bananas with a fork until it is mostly smooth. Add the vanilla and the soy milk, them mix together. I use Silk Original Soymilk, but you can use any original flavor non-dairy milk that you like.
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Add the banana mixture to the oat mixture, being sure to scrape the bowl to get everything out. Stir together, then let the mixture stand for 30 minutes. Turn your oven on to preheat to 350 degrees Fahrenheit.
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Give the mixture a good stir. You should see that the oats have absorbed a lot of the liquid. Scoop the mixture evenly into your prepared muffin tin.
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Bake for 27 to 29 minutes at 350 degrees Fahrenheit. The tops should be golden brown and they muffins should be pulling away from the edges of the pan. Set the pan on a rack to cool for 10 minutes.
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After 10 minutes, remove the muffins from the pan and cool another 5 to 10 minutes before serving.
What a wonderful muffin! I used cinnamon as I don’t like ginger.
Thank you, Bernadette! My Grandma always put ginger in her banana bread so I use it too, but cinnamon sounds great as well!