These are more like bars in the shape of muffins.
These make a wonderful breakfast on the go or an easy and satisfying pick-me up snack in the afternoon. You can make these nut-free by omitting the walnuts and adding sunflower seeds instead.
Yields 12 “Muffins”
5 cups rolled oats
2 1/2 cups over-ripe mashed banana measured after mashing
1 tsp Himalayan salt
5 Medjool dates, chopped into small pieces
1/4 cup cacao nibs
1/4 cup gogi berries
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup chopped walnuts
2 1/3 cups water
3/4 cup apple sauce
2 1/2 tsp pure vanilla extract
1 tsp cinnamon
Optional add-ins:shredded coconut, pumpkin seeds, sunflower seeds, ground flax or wheat germ, chopped apples, blueberries, raisins or other dried fruit, etc.
- Preheat oven to 375 F, and line 12 cupcake tins.
- Mix all ingredients together well.
- Using your hands make tennis ball sized balls and place into muffin compartments. Each will bulging out from the top.
- I also like to then broil for 1-2 minutes, but it’s optional. If you let them cool overnight, they’ll no longer stick to the tins, or line them with muffin liners.
- These oatmeal “muffins” can be eaten right away, or they can be frozen and reheated for an instant breakfast or snack on a busy day. I like them best popped in the toaster oven as the outside becomes crispy.