Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin with non-stick spray or line with silicone liners.
- Mash the ripe bananas in a large mixing bowl until smooth.
- Mix in almond milk, honey (or maple syrup), and a beaten egg (or flax egg) until combined.
- In a separate bowl, whisk together rolled oats, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries to the batter until evenly distributed.
- Fill each muffin tin cup about 3/4 full with the oatmeal mixture.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Let cool for 5-10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
These oatmeal cups are perfect for meal prep and can be customized with different fruits or milk alternatives.
