Name: Baked Oatmeal Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 large eggs; 1 ½ cups milk (I used skim, use what you love); ¾ cup mashed banana; ¼ cup creamy almond butter; 3 tablespoons coconut sugar; 2 teaspoons pure vanilla extract; 3 cups old fashioned rolled oats; 1 tablespoon ground cinnamon; 1 teaspoon ground ginger; ¾ cup toasted walnuts; ½ cup roughly chopped prunes (or other dried fruit)

Ingredients

Scale

2 large eggs
1 ½ cups milk (I used skim, use what you love)
¾ cup mashed banana
¼ cup creamy almond butter
3 tablespoons coconut sugar
2 teaspoons pure vanilla extract
3 cups old fashioned rolled oats
1 tablespoon ground cinnamon
1 teaspoon ground ginger
¾ cup toasted walnuts
½ cup roughly chopped prunes (or other dried fruit)

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Instructions

Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
In a large bowl, stir together the eggs, milk, banana, almond butter, coconut sugar, and vanilla. Stir in the oats, cinnamon, and ginger. Once well combined stir in the walnuts and prunes. Divide the batter evenly among the muffin cups, filling all the way to the top.
Bake 20-30 minutes, until golden brown and set on top. Do not over bake or they will be dry. Store muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, or in the freezer, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from The Kitchn

Prep Time: 10 minutes
Cook Time: 30 minutes