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Chocolate Chip Baked Oatmeal Muffins – this EASY breakfast recipe is great for on the go! It’s a healthier muffin that’s dairy free and has no oil or flour but tastes like an amazing chocolate chip dessert!
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Healthy Oatmeal Muffins for Breakfast
If you’ve read this blog for any length of time you’ll know I don’t love cooked oatmeal, but I love baked oatmeal. Baked oatmeal has a completely different texture than the gloppy cooked kind does. It has more chew, and you can really taste the oats. I’ve been making it baked for a few years now and one of my favorite things to do is to make the baked oatmeal into muffins. This way they’re easy for on the go! Jordan can easily take one for snack, or I can grab one after my workout. They do well in the freezer too!
The beauty of these chocolate chip baked oatmeal muffins is that they have NO oil or butter or flour in them. All they use for binding are eggs and lots of old-fashioned oats, and in place of the oil I use mashed banana. (You can also use applesauce.) That makes these a much healthier alternative to a regular muffin, but you won’t even notice because, um, CHOCOLATE.
Ingredients in Baked Oatmeal Muffins
- Eggs: This helps the muffins stick together.
- Banana: You can substitute applesauce if you prefer.
- Sugar: You need a little brown sugar for sweetness.
- Vanilla, Salt and Cinnamon: For flavor
- Baking Powder: Helps with the texture of the muffin since they’re not traditional muffins.
- Oats: I use old fashioned oats for this – they’re heartier and give a better texture to the muffin than quick cook.
- Milk: I love using almond milk but you can use regular milk, nonfat, or any nondairy milk.
- Mini Chocolate Chips: Adds a little chocolate to your meal!
How to make Chocolate Chip Baked Oatmeal
- Preheat oven to 350°F. Spray a muffin pan with nonstick cooking spray or line with liners and spray those with nonstick spray. It’s important to grease the pans since there is no oil in this recipe.
- Whisk eggs, mashed banana, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and almond milk. Gently fold in chocolate chips.
- Scoop into muffin pan (about 1/4 cup per muffin; they don’t rise much so you can fill them to the top).
- Bake for 18-20 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before attempting to remove from pan.
Chocolate Chip Baked Oatmeal Muffins
Ingredients
- 2 large eggs
- ½ cup mashed banana about 1 medium
- ⅓ cup (67g) brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 teaspoons baking powder
- 3 cups old fashioned oats
- 1 cup Almond Breeze Almondmilk Unsweetened Vanilla or Original or any nondairy milk or milk
- 1 cup mini chocolate chips see note
Instructions
- Preheat oven to 350°F. Spray a muffin pan with nonstick cooking spray or line with liners and spray those with nonstick spray.
- Whisk eggs, mashed banana, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and almond milk. Gently fold in chocolate chips. Scoop into muffin pan (about 1/4 cup per muffin; they don’t rise much so you can fill them to the top).
- Bake for 18-20 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before attempting to remove from pan.
- Store in refrigerator up to 2 days. You can also freeze for quick morning breakfasts!
Recipe Video
Recipe Notes
Recipe Nutrition
Other Healthier Breakfast Recipes
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This post was sponsored by Almond Breeze in 2017 but has been updated. All opinions are 100% my own.
Last Updated on January 26, 2023
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