Mornings in college can be chaotic. Alarms snoozed too many times, rushing out the door, and trying to make it to class on time. We’ve all been there, but skipping breakfast doesn’t have to be part of the routine. Our whole lives we have been told that breakfast is the most important meal of the day, yet when life gets busy (or your bed gets comfy), it’s often the first thing we skip. Meal prepping is a great way to get a nutritious breakfast while saving time and money. That’s where these banana oat muffins come in. They are perfect to grab and go to start your day off right and stay fueled for your studies! Filled with healthy fiber and carbs, they are sure to keep you full of energy! 

Cost Breakdown

Recipe-Making Process

This banana oatmeal muffin will make your mornings happy and healthy. Chucked full of nutrients, these will keep you full until lunch while boosting your energy! 

Most of these ingredients are just found at your local grocery store. If you do not want the extra cost of buying oat flour, then you can simply blend up some of your oats to create a fine powder—or oat flour! You can substitute the chocolate chips or blueberries for any mix-in your heart desires! A couple other ideas include nuts, raspberries, or adding a cinnamon streusel to the top! 

To prepare for making these muffins, measure out all the ingredients. Doing this step will help to make the process go faster. 

Mix the rolled oats, oat flour, cinnamon, baking powder, and salt into a medium bowl and set aside. Crack two eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract until smooth. Slowly whisk in the milk and olive oil. Pour the wet ingredients into the dry ingredients. Stir until the oats are covered and moistened. (If they seem dry, add a couple more tbsp of milk). Stir in the chocolate chips and/or blueberries. Spray a muffin tin with cooking spray and divide the mixture into the 12 cups. Press down with a spoon so oats are covered in liquid. Bake for 20-30 minutes and let cool for 5 before eating/storing. 

This recipe is super simple and is an example of baking as a form of food preparation. Baking is a dry heat cooking method that uses surrounding hot air to cook the food. This is generally in an oven. Baking is great because while your food is cooking, it doesn’t need constant attention.  

This recipe is cheap, comes together super fast, and has many great benefits. It is sugar-free (if not using chocolate chips), gluten-free, dairy-free, vegetarian, and packed with nutrients. 

The final product is a yummy muffin! They are not quite as fluffy as your typical muffin, but they still taste amazing! You can eat these fresh out of the oven or store them in the fridge for a week! They are a great, easy breakfast or power snack. In my opinion, they are best warmed up for a few seconds in the microwave, but they still taste great cold. 

Banana Baked Oatmeal Muffins

Author: Food Literacy Students (Vega, Taelore, Lillie, Lucy) Cooking Method:Baking Cuisine:American Courses:Breakfast Snack

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsCalories:300 kcal Best Season:Fall

Description

This recipe is super easy and provides a quick, cheap, and healthy breakfast. On top of that, it also tastes super great! This recipe takes less than an hour from start to finish and is full of healthy fiber and carbs!

Ingredients

• 1.5 cups rolled or old fashioned oats
• 1.5 cups oat flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs, large
• 1/4 cup honey
• 1 cup bananas, mashed (approximately 2 bananas)
• 1 tsp pure vanilla extract
• 1 cup unsweetened coconut milk (substitute for milk of choice)
• 2 Tbsp olive oil
• 1 cup frozen or fresh blueberries

Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, combine the rolled oats, oat flour, cinnamon, baking powder, and salt. Set aside.
3. Crack two eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract until smooth.
4. Slowly whisk in the milk and olive oil.
5. Pour the wet ingredients into the dry ingredients, stir until the oats are covered and moistened.

If they seem dry, add a couple more tbsp of milk.

6. Stir in the chocolate chips and/or blueberries.
7. Spray a muffin tin with cooking spray and divide the mixture into the 12 cups. Press down with a spoon so the oats are covered in liquid.
8. Bake for 20-30 minutes and let cool for 5 minutes before eating/storing.

Video

Notes

• You can store the muffins in the fridge for up to a week. Serve warmed up in the microwave or cold from the fridge.
• The older the banana the sweeter it is! Don’t be afraid to use a brown banana when baking! 
  If using coconut milk, shake the can before you open it to ensure a smooth consistency. 
  Use two spoons to scoop the batter into the tin to create a mess free transfer!