So… everyone knows I love healthy baking. This recipe is a very easy, super healthy and delicious muffins.
They have no flour nor oils, and you can play around with the add-ins. The first time I made these, I mixed 1/2 cup of mini chocolate chips and 1/2 cup of pecans. Almonds and raisins or dried cranberries would also be delicious.
I also changed the mashed banana from the original recipe to make a fall version with pumpkin purée and also some cloves. Let me know how you like it!
The original version comes from Crazy for Crust
- 2 eggs
- 1/2 cup pumpkin purée (or 1 medium mashed banana)
- 1/3 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 cups old fashioned oats
- 1 cup cashew milk (or almond, coconut, cow milk)
- 1 cup mini chocolate chips
- Preheat oven at 350F and prepare your muffin pan (either with paper or spray oil. If using paper, you do not need to use the oil).
- Whisk the eggs, and add the sugar, pumpkin purée, and vanilla. Stir in the cinnamon, cloves, baking powder, and salt.
- Blend in the oats and the cashew milk. Fold in the chocolate chips.
- Scoop the muffin mix into the pan. They do not rise much, so you can fill them up almost up to the top.
- Bake for 18-20 minutes (or until the oatmeal is browned).
- Remove from the oven and let them cool for a few minutes before removing the muffins from the pan.
- You can store these in the fridge for 2-3days or freeze them!