Sweetened only with bananas, these muffins contain no processed sugar and are deliciously portable. They freeze nicely too, so make a double batch and freeze half for your next ski weekend or camping trip. Enjoy this healthy, kid friendly recipe for your next breakfast!
Heart Healthy Breakfast
These muffins are loaded with heart healthy ingredients including whole grain oats and chia seeds. Whole grain oats are great for providing energy to start your day and help keep you feeling fuller longer. Chia seeds are rich in fiber, calcium, and omega-3 fatty acids, essential nutrients for a balanced diet. Read more about the benefits of these amazing super foods here:
9 Health Benefits of Eating Oats and Oatmeal (healthline.com)
Chia Seeds | The Nutrition Source | Harvard T.H. Chan School of Public Health
Blueberry Baked Oatmeal Muffins
Ingredients
- 3 ripe bananas
- 2 eggs
- 1 cup 2% milk
- 1/4 plain Greek yogurt
- 1 tsp vanilla
- 2 cups extra thick rolled oats
- 2 tbsp chia seeds
- 1/2 tsp baking powder
- 1/2 salt
- 2 tsp cinnamon
- 2 cups frozen blueberries
- 1/2 cup pecans for topping
Directions
Preheat oven to 375 degrees F and fill a muffin tin with baking cups or spray with cooking oil.
Peel and mash bananas in a large bowl. Over ripe and browning bananas are best for this recipe for adding natural sweetness.
Add in eggs, yogurt, milk, and vanilla and stir until smooth. In another bowl combine the dry ingredients (saving the pecans for topping). Pour the dry ingredients into the wet ones and combine. Then mix in the frozen blueberries. The blueberry juice will add some nice color to the mixture.
Spoon mixture into the muffin cups until just full. Top with either whole or chopped pecans or a mixture of both. Bake for about 30 minutes and allow to cool on a baking rack. Serve either warm or cold. Makes approximately 16 muffins.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Bon Appetit!
Try out this yummy breakfast and leave your questions or comments below.
Blueberry Baked Oatmeal Muffins
- 3 ripe bananas
- 2 eggs
- 1 cup 2% milk
- 1/4 cup plain Greek yogurt
- 1 tsp vanilla
- 2 cups extra thick rolled oats
- 2 tbsp chia seeds
- 2 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups frozen blueberries
- 1/2 cup pecans for topping
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Preheat oven to 375 degrees F and fill a muffin tin with baking cups or spray with cooking oil.
-
Peel and mash bananas in a large bowl. Add in eggs, yogurt, milk, and vanilla and stir until smooth.
-
In another bowl combine the dry ingredients (saving the pecans for topping). Pour the dry ingredients into the wet ones and combine.
-
Mix in the frozen blueberries.
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Spoon mixture into the muffin cups until just full. Top with pecans.
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Bake for about 30 minutes and allow to cool on a baking rack.
