How to Make the Yummy Banana Oatmeal Muffin Cups
Hello my friends it’s Danny and today I am showing you how to make the yummy banana oatmeal muffin cups. These muffin cups are super moist and flavorful and they make a great grab and go breakfast or a great afternoon snack.
Why You’ll Love This
These muffin cups are super moist and flavorful and they make a great grab and go breakfast or a great afternoon snack.
I like kosher salt because it has a nice coarse texture to it and that’s why you guys see me use it about 98% of the time.
They’re moist and warm and that little bit of chocolate on top is insanely delicious but they’re also great for meal prep.
Ingredients
- For the pan:
- coconut oil spray
- coconut oil
- butter
- Dry ingredients:
- three cups of rolled oats you want to use old-fashioned rolled oats here
- two teaspoons of baking powder
- one teaspoon of cinnamon
- a pinch of fresh ground nutmeg
- a half teaspoon of kosher salt
- Wet ingredients:
- one cup of mashed banana which will be between two to three bananas depending on the size of your banana
- two eggs
- one and a half cups of unsweetened almond milk
- Add-ins/Topping options:
- mini chocolate chips
- blueberries
- raspberries
- raisins
- walnuts
Instructions
- I preheat my oven to 350 degrees Fahrenheit.
- I spray down a 12 cup muffin pan with some coconut oil spray.
- Into a nice large bowl I am combining three cups of rolled oats you want to use old-fashioned rolled oats here, two teaspoons of baking powder, one teaspoon of cinnamon, a pinch of fresh ground nutmeg and a half teaspoon of kosher salt.
- Go ahead and gently mix all of that together.
- Set that aside so I can combine my wet ingredients.
- Mash up banana up against the side of the wall until it’s mashed up and a little bit chunky.
- Add in two eggs and one and a half cups of unsweetened almond milk.
- Mix that all together and get it well combined.
- Take the wet ingredients and pour them into the dry ingredients and gently mix that again until everything is incorporated and comes together and we have a nice moist batter just like this.
- I do my best to evenly divide the batter amongst all 12 muffin cups.
- Top each muffin with a sprinkle of mini chocolate chips.
- Pop this tray into the oven for 20 to 25 minutes or until they have set through and are golden brown over the top.
- Let them sit out until they are cool enough to handle.
Cooking Tips
The browner your banana the better because the browner the banana the sweeter the banana and I am depending on the banana to sweeten these muffin cups because we’re not using any other sugars or sweeteners.
You’re better off under pouring at the beginning and then going back to add a little bit more if you need to than having some that are really full and some that are really empty. The key here is that they all have generally the same amount so that they cook evenly.
If you don’t dig chocolate chips that’s totally fine. You could do blueberries you could do raspberries, raisins, walnuts really anything you like in your oats would work in these muffin cups.
I do think they taste better when they’re warm or heated up so I usually just pop them in the microwave anywhere between 45 seconds and a minute but if you have a toaster oven that would work as well.
Serving Suggestions
These muffin cups are super moist and flavorful and they make a great grab and go breakfast or a great afternoon snack.
They’re also great for meal prep. So usually what I will do is is I’ll make them on the weekend and then I’ll store them in a nice big airtight container and I’ll leave them in the fridge so we have them ready to grab and go during the week.
My kids really love when I pick them up from school and I have a couple of these for them to snack on and I personally love having them in the morning either before or right after a workout with a little bit of peanut butter or almond butter right over the top.
Thanks so much for watching. I’m Danny Spees and I will see you back here next time with some more deliciousness. Cheers!