Baked Oatmeal Cups
These Baked Oatmeal Cups are packed with nut butter, mashed banana, oats, and maple syrup and filled with your favorite mix-ins (chocolate, dried fruit, nuts, or berries).
- 2 medium-size overripe bananas mashed
- ⅓ cup almond butter or peanut butter
- ⅓ cup pure maple syrup honey can be substituted
- 2 large eggs
- ½ cup milk plant based or dairy milk
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats see note
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 generous cup mix-ins chocolate chips, chopped nuts, dried fruit, or fresh berries
Preheat oven to 350°F. Grease a 12-count muffin tin.
In a large bowl, whisk mashed banana, almond butter, syrup, eggs, milk, and vanilla. Add oats, baking powder, and salt and stir witha wooden spoon or rubber spatula until well combined. Stir in mix-ins.
Divide the mixture between 12 muffin cups (I use an ice cream scoop). Bake for 16-20 minutes, until cooked through. The edges should just be beginning to turn golden brown. The muffins might seem soft and delicate, they will firm up as they cool. Place the pan on a wire rack and cool for at least 20 minutes. If necessary, run a thin knife around the outside of each muffin and remove from the pan. Serve warm.
Oats: I like to pulse half of the oats in a food processor. I find that this helps make the texture of the muffins a bit softer. Pulse about 7-8 times, until the oats are coarsely ground. You can skip this step if you'd prefer.
You can add any of the following to the batter before baking. We recommend about 1 generous cup of mix-ins. Feel free to mix and match, too!
- Chocolate chips
- Dried cranberries
- Dried cherries
- Fresh berries (large berries chopped)
Calories: 151kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 77mg | Potassium: 237mg | Fiber: 3g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg