banana oatmeal cups

Scrumptious baked oatmeal cups infused with banana. Made with 9 ingredients, naturally sweetened, and perfect for making ahead of time!

Baked Banana Oatmeal Cups {gluten-free &amp; dairy-free}

oats

baking powder

cinnamon

salt

banana (about 2 medium very ripe bananas)

egg egg

vanilla extract

vanilla almond milk (any milk will work)

Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.

In a large bowl, stir together oats, baking powder, cinnamon and salt.

Add mashed banana, egg whites, vanilla extract, milk and any other optional add-in, if using, to oat mixture and stir well to combine.

Fill muffin cups almost completely full with oatmeal mixture. The oatmeal cups will not rise. Add a few mini baking chips to each oatmeal cup, if desired.

Bake for about 30 minutes and until the center of each oatmeal cup is set. Allow to cool for 10 minutes before removing from muffin pan. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.

A delicious, kid-friendly, make-ahead, gluten free breakfast or healthy snack on the go. These muffins are packed with flavor, nutrition and staying power!

Customizable Oatmeal Muffins

½ cups Old fashioned oats blended into flour consistency ((gluten free, if needed))

Banana, mashed, (about 2 medium to large bananas*)

Maple syrup

Milk (any kind)

Eggs, (lightly beaten)

Vanilla extract

Old fashioned oats (whole, not blended) ((gluten free, if needed))

Baking powder

Salt

Add-in choices: chocolate chips, fresh fruit, dried fruit, nuts, shreddeed coconut, nut/seed butter

Preheat oven to 350ºF. Spray a muffin tin with cooking spray or grease with coconut oil or line with silicone muffin liners.

Place 1 1/2 cups of oats in a blender or food processor and blend/pulse until they reach a flour-like consistency; set aside.

In a large mixing bowl mash bananas well, until there are no lumps. You can mash by hand or use a mixer, food processor or blender for this step.

Add maple syrup, milk, eggs and vanilla to mashed bananas and stir well to combine.

Add dry ingredients to the banana mixture, including the ground oats and 1 cup whole oats. Stir to combine. Allow oat/banana mixture to sit for about 10 minutes to soak the oats.

Divide batter evenly among muffin cups and add or stir in toppings of choice into each one.** Lightly press topping into muffin batter.

Bake at 350º for about 20-23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Cool in the tin for 5 minutes, then transfer to a baking rack to continue to cool.

Store in an airtight container or zip-top baggie in the refrigerator for up to 7 days. Enjoy cold or warm in the microwave for about 20-30 seconds.

These freeze well, too. Store in an airtight container or zip-top baggie for up to 3 months.

https://content.jwplatform.com/videos/UwoDyvNu.mp4

HEALTHY OATMEAL MUFFINS

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