Oatmeal Breakfast Muffins

Oatmeal Breakfast Muffins

These hardy, moist muffins are like eating a bowl of oatmeal topped with bananas and raisins, only these you can eat out of your hands!

Health Benefits –  soy free, low sugar

Prep: 15 Minutes | Cooking time: 35 Minutes | Servings: 6 large or 12 small muffins


2½ cups rolled oats
½ cup oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 Tbsp cinnamon
½ tsp ground nutmeg
4 ripe bananas, mashed
1 apple, grated
½ cup non-dairy milk
2 tsp vanilla extract
½ cup raisins
½ cup chopped walnuts, optional


  1. Preheat oven to 350 degrees F.
  2. In large bowl combine and whisk together dry ingredients.
  3. In small bowl combine bananas, apple, non-dairy milk, vanilla and stir until well combined.
  4. Add wet ingredients to dry and combine well. Fold in raisins and walnuts, if using.
  5. If using a 6-muffin tin bake for 45 minutes. If using a 12-muffin tin, bake for 35.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies


Created on 28 Feb, 2024.