Banana Oatmeal Cups
These gluten-free banana oatmeal cups are so quick and easy to make, they are perfect for make ahead breakfasts and a great on the go snack. Vegan with no refined sugar.
Servings: 12 cups
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 mashed ripe bananas
- ¼ cup maple syrup
- 2 tablespoons ground flaxseed
- 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.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
Freezing Instructions: You can also freeze the baked oatmeal cups for up to 3 months. To re-heat, thaw in the fridge overnight and then reheat in the microwave for 30-45 seconds or in the oven at 350°F for 5 minutes until warmed through.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- You can use any kind of milk you like, dairy or non-dairy
- You can replace the maple syrup with any other liquid sweetener like honey or agave syrup.
Nutrition
Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 176mg | Fiber: 3g | Sugar: 8g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
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