Banana Berry Baked Oatmeal Muffins
Cozy Banana Berry Baked Oatmeal Muffins are loaded with summer berries and topped with crispy granola for a satisfying crunch!
Ingredients
Wet Ingredients
- 1.5 cups almond milk unsweetened
- ½ tsp white rice vinegar
- ½ cup mashed banana about one very large banana, ripe and spotty is best for this
- 2 tsp vanilla
- 1 tbsp maple syrup
- 2 tbsp naturally sweetened raspberry fruit spread or jam
Dry Ingredients
- 2 1/3 cups old fashioned oats gluten free if desired
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt I use Morton's
- ¼ tsp allspice
Stir Ins
- ½ cup diced strawberries about 4 large berries
- ⅓ cup freeze dried raspberries
Toppings
- vegan blueberry granola for sprinkling
Instructions
Preheat the oven to 350 degrees.
- Start by combining the almond milk and vinegar in a bowl, stir, and set aside to curdle.
- Then mash the banana and set aside. Finely dice the strawberries and set those aside too. Note: make the pieces small for best results.
- Then add 1/3 of a cup of old fashioned oats to a large mixing bowl and add the remaining 2 cups to a blender. Pulse for 10-15 seconds until a flour consitency is formed. Note: I do this in two batches since my blender is pretty small.
- Add the oat flour into the bowl with the oats and add the remaining dry ingredients. Mix well and set aside.
- Add the banana and remaining wet ingredients to the bowl with the almond milk and mix well. Make sure the jam is evenly mixed into the almond milk, it should turn to a pale shade of pink.
- Add the wet ingredients into the dry ingredients and mix to combine. Then gently fold in the strawberries and freeze dried raspberries (if the raspberries are whole, crush them into the bowl with your fingers so there are no large peices.) Leave the batter to rest for 10 minutes.
- Once the batter has rested, you should see small air bubbles on the surface, that's a good sign! It means the muffins ready to bake :) Lightly grease a 12 hole muffin tin (I use refined coconut oil or cooking spray) and distrubute the batter evenly. Note: it's better to spoon in the batter rather than to pour it to prevent the berries from sinking to the bottom of the bowl.
- Top each muffin with a generous sprinkle of blueberry granola - this makes the muffins SO delicious - and bake for 25 minutes or until golden brown around the edges.
Serve warm with some peanutbutter or top the way you would a bowl of oatmeal (I love a dollop of vegan yogurt, some fresh berries and a drizzle of nut nut butter) ☀️
Notes
The freeze dried raspberries are an important part of the flavor in these muffins so don't skip those if possible. I do like to break the larger pieces up before mixing into the batter though, just to make sure they're evenly distributed.
I tested this recipe with kosher salt. You may want to adjust the salt measurement if you're using a different kind.
Make sure to chop the strawberries into small pieces if possible. It makes for a better texture in the final product.
These muffins are moist in the center. If you want them to be drier, bake for longer.
Resting this batter is important. It allows the acid from the vinegar to combine with the baking powder and baking soda which creates air bubbles (aka fluffiness) It also allows the oat flour to hydrate, so sip your coffee and snack on asme fruit (like I did in the above video) and let the batter chill for a minute :)
Store these muffins in an airtight container and warm in the microwave or oven to reheat before serving.
Additional toppings like toasted coconut, chocolate or cinnamon granola, and banana slices are all nice options. But I love the combination of blueberries, bananas, and strawberries so that's my recommendation.