Banana Walnut Oatmeal Muffins

Do you ever wake up too late to whip up a healthy and filling breakfast? I definitely have, and I usually end up munching on a granola bar on my commute to work. Granola bars, however, are usually sugar laden and aren’t as good for you as something homemade. Lately I’ve been in love with these vegan banana walnut oatmeal muffins with chocolate chips (it’s a mouthful, I know)! These flourless, baked oatmeal, sugar free, nutrient filled muffins are UH-MAZING and are now my go to ‘on the go’ breakfast!

I first saw the original recipe on Happy Healthy Mama and immediately knew that we would have a wonderful and long lasting relationship. Three batches of playing around with the recipe, and I’ve finally baked these ‘muffins’ to my liking. I’m telling you, they’re my favorite go to breakfast or dessert. They’re simple, healthy, and so incredibly tasty! You HAVE to try and make these, especially if you’re into feeding your children a heart healthy breakfast that they’ll enjoy. Baked oatmeal in the shape of muffins, people. There are also chocolate chips and walnuts. Um, yeah, need I say more?

Ingredients:

• 2 large ripe bananas
• 1 Tbsp chia seeds and 3 Tbsp water (or an egg if you don’t want it vegan)
• 1 cup walnuts (crushed)
• 2 cups rolled oats (or quick oats)
• 1 cup unsweetened vanilla almond milk (or any milk will do)
• 1/3 cup chocolate chips
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt

Instructions:

Preheat oven to 350 degrees Fahrenheit

1. In a small bowl, mix the chia seeds with water and set aside.
2. In a medium bowl, smash the bananas well. Mix in the milk and vanilla extract. Once the chia seeds have gelled to an egg like consistency, mix them in as well.
3. Crush the walnuts into little pieces, add to the mixture.
4. Mix in the oats, baking powder, and salt. Stir in chocolate chips.
5. Lightly grease the muffin tins and then scoop the batter into their cups.
6. Bake for 25-30 minutes, remove from muffin tin, place on a cooling rack, and then eat or refrigerate for later. (you’ll want to place them on a cooling rack as soon as possible, or else they get kind of mushy on the outside)

In my opinion they taste better after they’ve been chilled and refrigerated over night.

Prep these over night, hand them out in the morning, and eat up! These are filled with healthy fats and fiber, so two of them will fill you up.

To those who celebrate Easter, Happy Easter! Hope you find a lot of eggs 🙂 I’m currently baking eggs since there’s no one out in the yard hiding eggs for me to find.

Related posts:

Baked Cranberry Pumpkin Pie Oatmeal (vegan) Vegan Pumpkin Chocolate Chip Muffins Peanut Butter Chocolate Overnight Oats Easy Whole Wheat Banana Bread