Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
Made these instead of my regular banana nut muffin recipe, my partner LOVED them so much, he wants these instead. More convenient to eat than oatmeal. I did sub the Splenda Brown sugar blend for the brown sugar and he is none the wiser.
I used three different types of milk for this recipe and cut down on the baking time. It tasted good. I had 3 muffins in order to feel full. I only used 1 tbsp of sugar since I am trying to cut back on my sugar content. I would recommend this recipe.
Since this recipe has no flower, you can easily fill the muffin tins almost all the way up. You also need to refrigerate/freeze these no more than 2 days after baking, as mine developed mold just 3-4 days after they were made.
Still one of my favorite recipes. Tastes great with dark chocolate cacao chips.
Use swerve brown sugar and it’ll drop your sugar per serving to 2.3g. You’re welcome ☺️
How can you deem these muffins "diabetic appropriate"? The brown sugar AND bananas, which are sugar-laden, should cause any diabetic to avoid them. Plus, with over 25g of carbohydrates per muffin, I suspect a diabetic's sugar level would spike after eating just a single muffin. I think you should rethink calling these muffins healthy for people with diabetes.
No changes, just love them so much! I could eat these all day.
The Baked Banana-Nut Oatmeal Cups recipe is easy to try and prepare and I have tried it several times in my kitchen. However, I use cow ghee here as the cooking spray. It adds more flavor and safety to your baking recipe. Try the recipe with ghee and you will love the result, I bet.
Question, would love to try these but have an egg allergy. Is there something that could substitute the egg?
These muffins are so delicious! I didn't make any changes to them. They'll be great to take to work for a light breakfast.
Absolutely wonderful! I used bananas that were not super ripe but somewhat soft, hazelnuts, quick oats and precisely followed the rest of the recipe. They turned delicious! I don’t like oatmeal but these muffins are sure to stay in my weekly rotation. Thank you!
I love these. Simple to prep in advance and have ready for a quick breakfast. I've now swapped out one banana for grated raw beet and strawberry mix. They also taste great!
These turned out perfectly. A solid option for those of us trying to get our oatmeal in. A couple substitutions: I subbed in 1 cup of oat flour for the oats and I used date sugar to add a little extra fiber (and because we're avoiding refined sugar). I let the batter sit for a bit while the oven heated. Maybe that helped the oats absorb the moisture because they were done right at 25 minutes and were not wet as some other people mentioned. Very happy to have found this recipe!
Thanks so much for posting this recipe as I had been searching for a recipe with oats and bananas and no flour. It comes out perfectly. I use black walnuts for their aromatic flavor and add a little cocoa to the mix. My new favorite recipe!
I made this today as part of an Eating Well meal plan. This is supposed to be a healthier muffing so I wasn't expecting standard muffin texture, but I would try to make a few tweaks to improve. 1. I'd try to reduce the milk and swap the sugar with honey. The muffins needed to cook almost twice as long as the recipe states which makes me think the 1.5 cups of milk is a mistake or something. And, I just prefer the flavor of honey to sugar. 2. I saw one person say they added they did 3 parts oat flour one part rolled oats (or smthg like that), and I think this might be a good tweak. It's a flexible recipe and I liked it. No butter, oil, or flour, and still really tasty and pleasant.
These are what I would call "earnest". I eat them because I know they are good for me - not because I wake up and say "yippee, I get to eat one of those cups I made". They are dry and pretty flavourless.
This recipe turned out perfect as written. The only suggestion I would make is to mix the mashed banana and other wet ingredients together first and then add that to the oatmeal and other dry ingredients. Maybe the reason other people’s didn’t turn out correctly is how well mixed their ingredients were. I used nonstick muffin tins sprayed with avocado oil and cooked them exactly 25 minutes, let them sit the 10 minutes and they came out of the muffin tins perfectly. We thought the sweetness was just fine, I might add dried cranberries or cherries next time for additional textures and flavor.
I jokingly told my wife that I was making suet cups. They are very rich and heavy. One is enough to last you until your mid-morning snack. Moist and full of flavor. We both loved them. Made according to the recipe. *REFRIGERATE! They will spoil if you leave them out for more than a few days.
I really liked this recipe! Especially yummy with a little bit of peanut butter on the side. Easy to make and baked up like a regular muffin. I may add a few chocolate chips next time, worth the extra calories
I substituted the 3 cups of rolled oats for 2.5 cups of Oat flour and 1/2 cup rolled oats . Also increased baking powder from 1tsp to 1tablespoon. It turned out great!!! I would add either some raisins or cranberries in next batch though.
I LOVE this recipe!!! It's easy, delicious and is my "go to" breakfast! I add more nuts than listed and include some steel cut oats for added texture. I often skip the vanilla because it just gets lost with all the other flavors. I feel off when I don't have these around. Thanks for this earth-shattering recipe!
disappointed . came out very moist and little flavor. even tho added 20 min bake time. ended up breaking apart and toasted to get more of a granola effect. toasted in intervals for not to burn. this worked out fine , able to add to yogurt and fruit for a nice breakfast or snack.
I made these today, because I had old bananas. I was leery due to the fact it does not call for flour. I did add more vanilla and cinnamon. I also added some nutmeg and clove and some raisins. They baked up very well and the house smelled delicious. My daughter came down wanting to know what I was baking, because it smelled so good. When called we split one. Delicious! They have a different density because there isn't any floor, but they were very good. Yes, I will be making these again. I do recommend this recipe. I think next time I might try some dried cranberries instead of the raisins. You could even add some peanut butter. It's ok to experiment.
Oops, I ran out of milk so I only added 1/2 cup, turned out fantastic, a little crispy on the outside and perfectly moist on the inside, next time I will try the raisin idea that was mentioned just because I love oatmeal cookies, so why not?
Thought they were fantastic! But then I love banana bread. Unlike another commenter, I tasted lots of banana. Maybe the trick is using really ripe bananas.
I replaced the brown sugar with a small banana. That gave the muffins a subtle sweetness and probably added to their moistness.
Absolutely disgusting! Better to find healthy MUFFIN recipe not a Cup recipe!
I freeze these and just heat for busy mornings. When I make for my toddler I leave out the nuts and sometimes stir in peanut butter instead. Adult and kid approved in my house.
Delicious, quick healthy breakfast. This is perfect for mornings that require quick grab and go option.
I added a bit more cinnamon, vanilla, and some nutmeg as well as dried orange peel. Plus I put pepitas in and some sliced almonds on top before baking. I wanted a whole meal! Mix was very wet but came out moist even though I added 5 min baking time. Plus I made in square pan since my muffin tin was mia. All in all a delicious bread.
I’m sure these are healthy however they lacked flavor. Oatmeal was overpowering so didn’t taste banana. Needed some other flavoring too ie Cinnamon or maybe some raisins? Also needed a bit more sweetness. Loved the pecans in them. Crunchy oatmeal on top was nice. I spread on some homemade jam for extra flavor and sweetness.