Almond Butter Banana Oatmeal Cups
Wholesome baked oatmeal cups loaded with creamy almond butter and naturally sweet banana. Perfect for meal prep and busy mornings!
Ingredients
- 2.5 cups old fashioned rolled oats Don't substitute with quick oats
- 1 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 2 large eggs room temperature works best
- 1.25 cups milk any variety you prefer
- 0.5 cup mashed banana about 1 large ripe banana
- 0.25 cup maple syrup pure maple recommended
- 0.33 cup creamy almond butter melted for easy mixing
- 2 teaspoons vanilla extract pure vanilla preferred
Instructions
- Preheat oven to 350°F. Spray a standard 12-cup muffin tin generously with nonstick spray.
- In a small bowl, whisk together the oats, baking powder, cinnamon, and salt until well combined.
- In a large bowl, whisk together the eggs, milk, mashed banana, and maple syrup until smooth.
- Add the melted almond butter to the wet mixture and whisk until no streaks remain. Add vanilla extract and whisk once more.
- Pour the dry oat mixture into the wet ingredients. Fold together gently with a rubber spatula until just combined. The batter will look quite wet.
- Divide the batter evenly between the 12 muffin cups, filling each about three-quarters full.
- Bake for 25 minutes, until the tops are golden and spring back when lightly pressed. A toothpick inserted in the center should come out clean.
- Let the cups cool in the pan for 10 minutes. Run a butter knife around each cup's edge and gently lift them out. Transfer to a cooling rack to cool completely.
Notes
Storage: Store cooled cups in an airtight container in the refrigerator for up to 5 days. For freezing, wrap each cup individually in plastic wrap and freeze for up to 3 months.
Reheating: Microwave for 20-30 seconds for one cup, or reheat in a 300°F oven for about 8 minutes.
Banana Tips: Use ripe bananas with brown spots for best flavor and sweetness.
Substitutions: For egg-free version, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes). Any nut butter or seed butter can replace almond butter.
Optional Mix-ins: Fold in about 1/2 cup of chocolate chips, chopped walnuts, dried cranberries, or fresh blueberries after combining wet and dry ingredients.