I was up to my armpits (oh, sorry that was not a good analogy) in oatmeal cups this weekend. I made these delicious Banana Oatmeal Cups, some Peach Almond Oatmeal Cups and Blueberry & Raspberry Oatmeal Cups for a bunch of on-the-go breakfasts next week. (recipes coming soon) Usually I don’t make this many at once but I am also planning on bringing some on our vacation next week to help feed my “soon-to-be a mommy” daughter. She is gluten intolerant and, with this pregnancy, can’t stand the sight of eggs, let alone eat them, so this will give her something nutritious & tasty for breakfast.
Of course these are so good, kind of like banana bread made with oats instead of wheat, that my grandson (OK, who am I kidding, everyone) will love to grab a few too. And the chocolate chips in the mix certainly add to the yummy-ness. 🙂
These muffins come out very moist, full of banana-y goodness, and besides the little sugar added, are very good for you. Just take a look at this chart for oats and tell me you don’t feel healthier already.
The nice thing about these muffins is they can be wrapped individually and frozen and will keep for a few months in the freezer. Then when you are ready to eat them, just pop them into the microwave for a minute or 1-1/2 minutes, and you’ve got a nutritious breakfast in no time. If you like these kind of quick breakfasts you’ve got to try our Blueberry Oatmeal Muffins, Banana Maple Oatmeal Cups and Tiramisu Oatmeal Bake.
Banana Oatmeal Cups
- 3 cups old fashioned oats, gluten-free if necessary
- 3 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup mashed banana, about 2-3 medium bananas
- 2 Tablespoons olive oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups almond milk (or milk of choice)
- 1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with a non-stick spray.
Combine dry ingredients in a large bowl.
In a medium bowl, mash banana and whisk with remaining ingredients except for chocolate chips. Add to dry ingredients.
Stir in chocolate chips.
Divide evenly into prepared pan making sure each has about the same amount of liquid and oats.
Bake for 20-25 minutes or until set. They should be slightly brown around edges.
Remove to wire rack and let cool completely. Remove from pan carefully by inserting a fork or small spatula down the side and lifting slowly. Set on wire rack to finish cooling.
Adapted from recipe found on The Merchant Baker.
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