Happy Sunday! If you’re looking for a good breakfast to meal prep this week, you’ve come to the right spot. You guys know that I love a good oatmeal muffin if you’ve seen any of my meal prep posts lately. I decided that I need to make the most of what’s left of summer berry season, so here we are…Mixed Berry Oatmeal Muffins!
what are
Oatmeal Muffins?
They’re my favorite easy, healthy breakfast to meal prep! That’s why I have so many different recipes for them and they show up all the time in my meal plans. I love to eat them with a spoon in a bowl of almond milk, but I’ll also eat them on the go like a regular muffin.
Based on the comments and reviews I’ve gotten oven the years, I think there’s a misconception of what an oatmeal muffin really is. Let me start by saying that oatmeal muffins ARE NOT airy, bakery style muffins. You won’t find any flour or butter in these recipes.
Oatmeal muffins ARE:
- Basically just amped up oatmeal baked into the shape of a muffin and held together with just a bit of egg and minimal amounts of sugar and fat.
- Heavier and more dense than regular muffins.
- A wholesome, fiber and protein-filled breakfast option that’s super easy to make ahead for the week!
If you want a breakfast prep option that’s a little more decadent, try my baked oatmeal recipes (hi, butter!) or one of my oat muffin recipes (hi, flour AND butter!) like this or this. Otherwise, bust out your silicone or parchment baking cups and hop on the oatmeal muffin bandwagon!
Ingredients and Substitutions
Here’s what you’ll need to make these Mixed Berry Oatmeal Muffins:
- Rolled oats – I love to see the whole oats in my oatmeal muffins, but don’t worry – they’re baked to perfect tenderness! Other types of oats like quick oats or steel cut oats will behave differently, so I don’t recommend swapping this ingredient.
- Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
- Applesauce – Adds volume, sweetness, and moisture without watering the muffin batter down. Runny muffin batter will lead to totally flat muffins, which no one wants.
- Egg whites – These are the glue that bring the dough together and add a bit of protein too.
- Protein powder – I used a plant based protein powder for this recipe, but you could also use a whey/casein blend. Just be sure to decrease the amount of almond milk by about 1/4 cup.
- Baking powder – This gives the muffins a good rise as they cook, plus helps add air in the final muffins, meaning they’re less dense.
- Baking soda – This helps the muffins rise much like the baking powder, but it also helps them get that beautiful golden brown color.
- Berries – I usually use a combo of strawberries and blueberries for this recipe, but you could totally opt for whatever berries you like! Fresh or frozen will work just fine.
- Maple syrup – For a touch of sweetness and added liquid.
- Peanut butter – Adds some much needed fat to the muffins, keeping them from being dry and crumbly. You could also just use the egg yolks or opt for another nut butter, but I like the bit of extra sweetness that comes from the peanut butter.
- Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.
BTW, these muffins are gluten free and dairy free. If you’d prefer to use whey protein instead of plant based protein, just decrease the amount of almond milk from 3/4 cup to 1/2 cup. Enjoy!
Shop for this Recipe
Here are some items I used to make this recipe a success:
Mixed Berry Oatmeal Muffins
Ingredients
- 2 cups rolled oats, (192 grams)
- 2 scoops PEScience Select Vegan Plant Based Protein Powder, Vanilla Indulgence, (60 grams)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cup unsweetened applesauce, (6 oz)
- 3/4 cup unsweetened vanilla almond milk, (6 oz)
- 1/2 cup blueberries, (75 grams)
- 1/2 cup strawberries, chopped, (75 grams)
- 1/2 cup blackberries, (75 grams)
- 1/4 cup maple syrup, (2 oz)
- 2 egg whites
- 1 1/2 tbsp Skippy Natural Creamy Peanut Butter, (24 grams)
- 1/2 tsp vanilla extract
Instructions
- Pre-heat oven to 350 degrees. Arrange 7 jumbo silicone baking cups on a baking sheet.
- Mix all dry ingredients, then add wet ingredients and mix until combined. Divide evenly into 7 baking cups.
- Bake for 35 minutes or until tops of muffins begin to brown slightly. Allow to cool slightly before removing from silicone cups and serving.
Tips & Tricks
- Click here or scan the barcode below to log this food in My Fitness Pal.
- I recommend these jumbo silicone baking cups!
- You can replace the plant based protein with whey if you’d prefer – just sub it out with the same amount of powder but decrease the amount of almond milk to 1/2 cup.
Nutrition Information
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