Baked Oatmeal Muffins
A simple make-ahead breakfast made with organic sprouted oats - one of my favorite complex carbs. I love baking a batch at the start of the week and pairing them with protein and healthy fats to make a more balanced meal.
Makes: 12 muffins
Ingredients
2 cups organic rolled oats (I like One Degree Organics as they’re sprouted and glyphosate-free)
2 ripe bananas, mashed
2 eggs
1 ½ cups milk (dairy or unsweetened almond milk)
3 scoops collagen peptides
1 tsp cinnamon
1 tsp baking powder
½ tsp sea salt
1 tsp vanilla extract
1-2 tbsp maple syrup or honey (optional, depending on banana sweetness)
Optional: chocolate chips, blueberries, chopped walnuts, or pumpkin seeds
Instructions
Preheat oven to 350°F.
Line or grease a 12-cup muffin tin.
In a large bowl, mash bananas.
Whisk in eggs, milk, vanilla, and maple syrup (if using).
Stir in oats, collagen, cinnamon, baking powder, and sea salt.
Divide batter evenly into muffin cups. I usually leave half plain and stir chocolate chips into the other half for a sweet treat.
Bake for 22–28 minutes, until set and lightly golden.
Let cool slightly before removing from the pan.
To Serve
My favorite way to enjoy these muffins is warmed up with a serving of plain Greek yogurt, some blueberries and a drizzle of honey.
