Banana Oatmeal Cups
User Reviews
5
Banana Oatmeal Cups
Description
Banana Oatmeal Cups use rolled oats mixed with baking powder, cinnamon, salt, vanilla extract, almond milk, mashed banana, maple syrup, and ground flaxseed. The batter rests briefly to allow the oats to absorb moisture before folding in optional chocolate chips. Scooped into a muffin pan and baked at 350°F, they cook until the edges brown lightly and tops set, resulting in firm, moist oatmeal-based cups with a tender crumb.
The flavor is mildly sweet from maple syrup and banana, complemented by the warm hint of cinnamon. The texture is denser than traditional muffins, reflective of the whole oats and flaxseed, giving a wholesome mouthfeel. Chocolate chips, if used, add contrasting bursts of sweetness.
These oatmeal cups store well refrigerated for several days and can be frozen for longer preservation. They can be reheated briefly to enjoy warm or eaten cold. The recipe allows flexibility in milk choices and sweetener substitutions, accommodating dietary preferences.
This recipe provides a convenient, nutritious option for grab-and-go meals or snacks. The use of mashed bananas adds natural sweetness and moisture without relying heavily on sugar.
Ingredients
- 3 cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ cups almond milk or other milk
- 1 cup banana mashed ripe
- ¼ cup maple syrup
- 2 tablespoons Flaxseed ground
- ¼ cup chocolate chips optional
Instructions
- Preheat oven to 350°F. Spray a muffin pan with nonstick spray or line it with parchment paper muffin cups.
- Place all the ingredients, except for the chocolate, together in a large bowl and mix to combine until well blended. Allow to rest for 5 minutes.
- Fold in the chocolate chips. Then transfer batter into prepared muffin cups, filling all the way to the top.
- Bake in the preheated oven for 25-30 minutes or until the edges are lightly browned and top is set. If you notice the tops brown too quickly, tent a piece of aluminum foil.
- Cool oatmeal cups on wire rack for 5 minutes, then enjoy.
Notes
- Store leftover oatmeal cups in an airtight container in the refrigerator for up to 5 days.
- Freeze baked cups for up to 3 months; thaw overnight in the fridge and reheat for 30-45 seconds in the microwave or 5 minutes at 350°F in the oven.
- Any type of milk, dairy or non-dairy, can be used in place of almond milk.
- Maple syrup can be substituted with other liquid sweeteners such as honey or agave syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 46mg | 2% |
| Potassium | 176mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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