Chocolate Chip Almond Baked Oatmeal Muffins
This quick and easy breakfast recipe is healthy, delicious and can be taken to go.
Servings: 6
Calories: 305kcal
Ingredients
- ½ cup mashed, ripe banana (about one large)
- ½ cup canned or fresh pumpkin puree (not pumpkin pie filling)
- ⅓ cup almond butter
- 2 tablespoons milk
- 3 tablespoons maple syrup
- ¼ teaspoon kosher salt
- 2 cups old-fashioned oats (certified gluten free if necessary)
- 6 tablespoons semisweet chocolate chips (can substitute dried cranberries)
Instructions
- Preheat the oven to 350 degrees F and grease or line six muffin tins.
- Mash the banana, pumpkin, and almond butter together in a large mixing bowl. Add the milk, maple syrup, and salt. Stir to thoroughly combine. Stir in the oats and chocolate chips and mix to incorporate.
- Distribute the mixture among the prepared muffin tins (as Ann suggests, a large ice cream scoop works well for this). Bake for 20 minutes or until the muffins are firm on the top and just cooked through the center. Cool in the pan for 5 minutes and then remove. Enjoy right away or allow to cool completely. Cover and store any leftovers muffins in the refrigerator.
Notes
Adapted from The Fountain Avenue Kitchen
Nutrition
Serving: 0g | Calories: 305kcal | Carbohydrates: 43.7g | Protein: 7.2g | Fat: 12.5g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 103mg | Potassium: 0mg | Fiber: 5g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg