Blueberry Banana Oatmeal Cups (Print Version)
Soft oatmeal cups bursting with bananas and blueberries. Great for breakfast when you need something quick or want a snack.
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon cinnamon
02 -
½ teaspoon salt
03 -
2 teaspoons baking powder
04 -
3 cups rolled oats (old-fashioned)
→ Wet Ingredients
05 -
⅔ cup almond milk or whatever milk you like
06 -
½ cup honey or maple syrup
07 -
1 teaspoon vanilla
08 -
1 large egg
09 -
1 cup mashed ripe bananas (about 2-3)
→ Mix-in
10 -
1½ cups blueberries, fresh or straight from the freezer
# Steps:
01 -
Leave them to cool in the pan for 5 to 10 minutes. Move to a rack until they’re all the way cool. Pop ‘em in a sealed container and park them in the fridge.
02 -
Spoon the batter into muffin pan, fill them about three-quarters. Sprinkle some berries on top if you want. Bake 25 to 30 minutes, or until a toothpick comes out dry.
03 -
Drop in the blueberries and mix gently—don’t smash ‘em.
04 -
Toss in oats, salt, baking powder, and cinnamon. Mix till you can’t see any dry spots.
05 -
Combine bananas, egg, honey, vanilla, and milk in your big bowl. Stir until it’s smooth.
06 -
Set your oven to 350°F. Get your muffin pan ready by greasing it or dropping in liners.
# Helpful Notes:
01 -
Store in the fridge for five days max
02 -
If you use frozen blueberries, they’ll need a few more minutes in the oven