Do you enjoy Banana bread? How about Oatmeal? Have you ever thought about putting them together? That’s what I did and I have to say, “I am a huge fan!”
My husband and I love really enjoy the traditional sit down breakfast but sometimes having that full on experience isn’t so easy to achieve during the week – so I came up with this recipe!
Now don’t get me wrong, I know there any many different baked oatmeal recipes out there but most of them that I have tried leave the inside of the cups quite “gummy” when cooked – I wanted something more “muffin” like but without being a muffin (if that makes sense). The key here, is to use a four along with the oats – duuh right?! Seriously though, this makes the world of difference when going after the texture I was looking for in these cups and once I did that I was so happy with them!
Anyone who knows me, knows that I enjoy creating recipes using wholesome, plant based ingredients with very little sugar. So when I do use sugar, I always opt for Coconut sugar and or a good quality Maple syrup – we’ll be using Maple syrup in today’s recipe 🙂 . These Cups are vegan, they have no eggs or dairy as an ingredient but that doesn’t stop the R – I – S – E!
Do you have a family member or loved one who’s sensitive to dairy? Give this recipe a try!
Even though these cups scream “quick breakfast” they really are a yummy snack that is super filling. You’ll be happy to know that your eating and feeding your family something that is packed with protein, fiber, antioxidants, and even some fatty acids – yay flaxseed haha!
You may also notice as I add more recipes to this blog that I really enjoy using Quinoa flour – it has become my flour of choice to add in my baking. When I am baking something, like these oatmeal cups or pancakes or even muffins, I like to add / sub quinoa flour in a portion of that recipe. For instance, the pancakes I like to make call for 1 + 1/2 cups of all purpose flour, but I like use half all purpose flour (3/4 cups) and half quinoa flour (3/4 cups) – simply for all the extra benefits that quinoa brings. I will share more on this in a future blog post!
Anyhow, lets get to this delicious Baked Banana Oatmeal Cups recipe shall we?! Oh, and be sure to leave me a comment if you try this recipe – I want to hear all about it!
- Always measure your ingredients and level it off with the flat part of a knife.
- Gluten Free? Just to be sure, sub certified gluten free oats for the oats in this recipe!
- When making a flax “egg” you put 1 tablespoon flaxseed mill and 2 +1/2 tablespoons luke warm water in a bowl to rest for 5 minutes or so. You will see that the mixture has thickened up once you return to it.
- Do NOT overmix this recipe! You want to keep as much air bubbles in the mixture as possible – so mix until just combined.
- Use a Danish Dough Whisk if possible – I really love how easily it mixes all my doughs and cake batters! I also believe it helps with the erg to over mix! This is the one I use: Danish Dough Whisk
- Is this recipe is too wet? I know it may look that way once you mix everything together but I promise you it is not – these Baked Banana Oatmeal Cups bake nicely!
- These cups reach there best texture when they have cooled down – if you can wait that long hehe!
- Freshness? Keep them in the fridge and heat them up as needed (or eat them cold yum!) – they taste delicious with a nut butter spread like this homemade cashew butter!
These baked Oatmeal Cups are filling, nutritious and super tasty with barely any sweetener added – I know you will enjoy them!
—> Don’t forget if you make these Baked Banana Oatmeal Cups, I’d love to hear about it! Leave a comment below and let me know how much you enjoyed them 🙂
Baked Banana Oatmeal Cups (V)
|Prep time||10 minutes|
|Cook time||35 minutes|
|Yield||12 muffin cups|
- 3/4 cups quick rolled oats
- 1/4 old fashioned oats
- 1 cup quinoa flour (sub oat flour, almond flour or an all purpose gluten free flour – my favorite is Bob Red Mill gf 1 to 1 baking flour)
- 3/4 teaspoons cinnamon
- 1/8 teaspoons nutmeg (optional)
- 1 + 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 cup ripe banana mashed (about 3 medium bananas)
- 1 flax egg (1 tablespoon flaxseed mill and 2 + 1/2 tablespoons cool water)
- 1/4 cup maple syrup
- 1 tablespoon melted coconut oil (refined)
- 1 + 1/2 cups unsweetened plant milk (I like unsweetened organic soy milk)
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (my favorite are these Enjoy Life Semi-Sweet mini Chocolate chips – they are vegan)
- * large bowl for mixing, 12 cup muffin pan, cooking spray (or oil)
- Chopped Walnuts
- Mini Chocolate Chips
Mix & Bake
- Preheat oven to 375F.
- While your oven is preheating, mash your bananas, prepare your flaxseed “egg” and oil your muffin pan – set aside
- Combine all the dry ingredients (oats, flour, cinnamon, nutmeg, baking powder, and salt) into a large mixing bowl and whisk to incorporate
- Add in the wet ingredients (mashed banana, soy milk, maple syrup, coconut oil, vanilla extract, and flaxseed egg) to the dry – mix until combined – Do NOT overmix!
- Batter may look wet but don’t be alarmed they bake beautifully!
- Next, fold in the 1/4 cup mini chocolate chips.
- Take a 1/4 cup measuring cup and fill each muffin tin with the batter – it comes out evenly!
- Toppings? – add them now 🙂
- Place in oven and bake for 35 – 40 minutes (until the top cracks a little and the color is nice and golden)
- Let your Banana Oatmeal Cups cool in the muffin tin for 10 minutes before moving them onto a cooling wrack.
- Once cool, store them in an air tight container or large Zip Lock bag in the fridge to enjoy as a snack or breakfast later on!
Did you make this Baked Banana Oatmeal Cups recipe? I’d love to hear all about them and if you love them as much as we do 🙂
Dear friend, I hope all is well with you and that you are as healthy in body as you are strong in spirit. - 3 John 1:2 NLT
Love & Blessings,