The Healthy Oat Muffins We've Been Stocking Our Fridge With

Health, along with simplicity, has been our thing this year. Or at least our attempted thing. And as of lately, we're actually making strides in both of those areas.

Our pantry and fridge has been packed with less processed things and more nutrient dense foods. So many fruits and vegetables. Like, so many. We did make an ice cream run on Easter and the remains (for which I am actually very proud, because I so could have eaten the whole thing) sits in our freezer, but we are really making progress.  

On to the muffins! Typically muffins are tasty, but not something you can really eat every day. Well, let me introduce you to these yummy AND healthy muffins -- a rare find -- that you can totally eat every day.

They're packed with whole grains and sweetened with bananas and a little bit of maple syrup. You could throw in some dried fruit, chia seeds, flax seeds, or any kind of nut to add some variety. So much versatility. We are totally in love. I like to grab one right before our morning workout or as a snack mid-afternoon. I keep them in the fridge to prolong the freshness. Because we don't have a microwave and heating them would take too long I tend to just eat them straight out the the fridge, but they're super tasty warmed up as well. 

I hope that these become staples in your house and that you love them as much as we do. If you come up with any awesome variations, let me know! I am always looking for ways to make things fresh and new. 

Healthy Oat Muffins 

Serves: 12

  • 2 1/2 cups oats, reserve 2 tablespoons for topping  
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 4 bananas, very ripe
  • 2 tablepoons maple syrup
  • 2 teaspoons vanilla
  • 3/4 cup milk of choice
  • 2 eggs, lightly beaten 

Preheat oven to 325 degrees. In a large bowl or food processor, combine the oats, salt, cinnamon, baking soda, and baking powder. Add in the bananas, maple syrup, vanilla, and milk. Combine the eggs in gently. Portion the batter out into 12 muffin tins. Top with the reserved oats and bake for 15 minutes or until a toothpick comes out clean when inserted in the middle of the muffins. When the toothpick comes out clean, remove from the oven and allow to cool. Enjoy! 

Adapated slightly from Brendid