These Banana Berry Muffins are a perfect treat to make for mom on Mother’s Day next weekend, or make for yourself right now! They are so simple to make – plus they are naturally sweetened, oil-free and can be made gluten-free so mom won’t feel guilty about indulging in a few. If you are on the go a lot these muffins are perfect for you as they make an easy grab and go breakfast or snack.
My Superfood Baked Oatmeal Casserole is one of my favorite dishes to make, but with a new baby I wanted something easier and a little faster to cook. I took that recipe and changed it up just a little to make these muffins. I was able to cut the cook time in half compared to the casserole. This recipe only makes half a dozen muffins so it’s perfect for a smaller family, but it can easily be doubled if you need to make more.
Some people aren’t fond of eating oatmeal, but these muffins are not like eating regular oatmeal. I love using goji berries in these because of all their benefits. You can easily sub for other dried fruit like raisins or dates. I think fresh fruit like blueberries would also work but I have not tried them yet. Chopped nuts or coconut shreds would also make tasty add-ins. Store them in the fridge for about a week or the freezer for even longer.
- 2 Bananas
- 1 cup Oats (Gluten-Free if you prefer)
- ¼ cup Almond Milk (or other nut milk, water will also work)
- 1 tbsp Ground Flaxseed Meal
- 3 tbsp Water (this is for the flax egg)
- ½ tsp Baking Soda
- ½ tsp Cinnamon
- ⅓ - ⅓ cup Goji Berries or other toppings like raisins, nuts, chocolate chips
- Preheat oven to 350
- First, make your flax egg with the tablespoon of ground flaxseed meal and 3 tablespoons of water. Set aside.
- Mash the bananas in a medium sized bowl.
- Add all the ingredients to the bowl and mix well.
- Line a muffin pan with 6 baking cups and divide mixture between them.
- Bake for 25 minutes or until the muffins are a little crisp on top.
- Store them in the fridge for about a week or the freezer for even longer.