Description
Delicious and wholesome banana oatmeal cups made with ripe bananas and a variety of healthy ingredients.
Ingredients
- 2 medium ripe bananas
- 2 eggs (large)
- 1/3 to 1/2 cup light brown sugar (not packed, depending on the size and sweetness of the banana)
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup melted coconut oil (not hot)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 3 cups rolled oats
- Semi-sweet chocolate chips
- Sliced almonds
- Pumpkin seeds
Instructions
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Prep. Preheat the oven to 350°F and generously spray a standard 12-cup muffin pan with cooking spray, making sure every cup is well coated. I recommend skipping paper liners, as these tend to stick; greasing the pan really well works best.
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Mix wet ingredients. Place peeled bananas in a large bowl and mash until smooth. Add eggs, almond or peanut butter, brown sugar, melted coconut oil, baking powder, cinnamon, and salt. Whisk until very smooth.
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Finish batter. Mix in the milk and then stir in oats.
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Transfer to muffin tin. Evenly divide the batter among the prepared muffin cups, making sure each one has a good balance of oats and liquid. Sprinkle with any desired toppings.
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Bake. Bake for 24 to 28 minutes, or until the top is deep golden in color. Transfer pan to a wire rack and cool completely.
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To remove, gently run a thin knife along the edges to loosen, then carefully lift them out of the pan. They release easily, but the oatmeal cups are tender, so handle with care.
Notes
- These oatmeal cups are versatile; feel free to add your favorite mix-ins like nuts or dried fruits.
- For best results, use very ripe bananas.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 5g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg