There are two things I truly love when it comes to breakfast foods: muffins and oatmeal. I love the portability and cuteness of a muffin, and the warmth and heartiness of oatmeal cannot be denied! But, sadly, muffins are often loaded with sugar, and oatmeal usually needs to be sweetened to be delicious. And, when you’re trying to be fit and health-aware, it’s hard to swallow all that added sugar. (Well, it’s not actually hard to swallow it, but you get my point.)
The other morning a delicious-looking muffin-oatmeal adaptation popped up in my Facebook feed, and my baking wheels immediately started turning. I knew I could make some simple swaps to lose the sugar and extra calories from The Merchant Baker’s Baked Banana Oatmeal Cups to make it fit my dietary preferences and style. So that’s what I did!
I swapped the regular skim milk for unsweetened almond milk (I refuse to admit that I may have some lactose intolerance!) and eliminated the brown sugar and chocolate chips completely. I debated over adding some stevia, but I wanted to see how much sweetness the banana and berries would provide on their own. (I was pleased with the result but feel free to throw in a little sugar if you prefer a sweeter option.) I added 4 tablespoons of chia seeds to add some protein and compensate for the added moisture from the berries.
- 3 cups old fashioned oats
- 4 tablespoons chia seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup mashed ripe banana (about two whole bananas)
- 2 Tablespoons olive oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups unsweetened almond milk
- 2 cups fresh berries of your choice (I used blueberries and blackberries)
- Preheat oven to 350 degrees F. Prepare 2 standard muffin tins with spray or liners.
- Combine dry ingredients in a large bowl.
- In a separate bowl, mash bananas and combine with oil, eggs, vanilla, and almond milk.
- Add dry ingredient mixture to mashed banana mixture and stir to combine well. The final mixture will be loose.
- Use a 1/4 cup measuring cup to fill the prepared muffin cups. Ensure the each cup is evenly with oats and liquid, so you don't end up with a few dry muffins and a few soupy ones.
- Press fresh berries into the top of each muffin.
- Bake for about 20-25 minutes or until set.
- Allow the cups to cool completely for easiest removal then reheat to serve warm.
- Refrigerate or freeze for a quick and easy breakfast.
- Optional: 2 tablespoons of brown sugar if you prefer a sweeter option.
- As prepared, each muffin is approximately 94 calories with 3 grams of protein.
- If preparing from frozen, heat in microwave for 60-90 seconds.