So is it totally bizarre that I never really make baked oatmeal in a pan but am currently head over heels obsessed with these little cuppies?!
They’re essentially baked oatmeal in perfect, portioned, portable form. It’s not like it’s that hard to use a spatula and cut a square from a pan, but there’s something truly magical about the good old muffin tin.
When my blogging boos and I decided to make citrus the theme for January’s round-up, I immediately turned to lemon and then immediately turned to coconut. Ahem, match made in foodie heaven. I messed around with the proportions in the cooler older cousin version of this recipe (Banana Zucchini Baked Oatmeal Cups) since winter isn’t zucchini’s best friend, thus opening up a whole new world of portable oaty greatness.
By the way, I’m all googly eyes for these silicone baking cups. They make clean-up a total breeze! Oh an since I know half of you are going to ask, I went ahead and calculated the nutrition information. One muffin (without the optional maple syrup) has 116 calories, 5 grams of fat, 16 grams of carbs, 3 grams of fiber, 5 grams of sugar, and 4 grams of protein. I really liked the subtle natural sweetness of using just ripe banana, but feel free to add maple syrup if you like things sweeter. But remember, they’re meant to be a breakfast or snack option, not dessert!
They’re moist, totally vegan, low-calorie, gluten-free, and have ZERO added sugar or oil. Hellooooo most perfect breakfast how are youuuuUUuuUUUU.Print
- 2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs if not vegan)
- 3 overripe medium bananas
- 1/4 cup creamy almond butter
- 3/4 cup unsweetened vanilla almond milk
- 1/4 cup pure maple syrup (optional, to sweeten)
- Zest and juice 1 large lemon (1/4 cup lemon juice)
- 1 1/2 tsp vanilla extract
- 3 cups old-fashioned oats (use gluten-free if necessary)
- 1/3 cup unsweetened flaked or shredded coconut
- 1 tbsp baking powder
- 1/4 tsp salt
- Preheat oven to 375F. Spray muffin tin with cooking spray
- Place flax and water in a small bowl. Stir to combine. Set aside.
- Place bananas in a large mixing bowl. Mash with a fork. Add almond butter, almond milk, optional maple syrup, lemon juice, lemon zest, vanilla, and flax eggs. Stir until well-combined.
- Add oats, baking powder, coconut, and salt, stirring to combine.
- Spoon batter evenly into muffin tin (you may have leftover batter. I made some mini muffins).
- Bake for 20-25 minutes, or until set and lightly browned. Cool for 20 minutes on a cooling rack before carefully removing from muffin tin.
- Store in an air-tight container in the refrigerator.
[Tweet “Breakfast just got SO much easier! Lemon Coconut Baked Oatmeal Cups via @TheHummusapien”]
Now let’s see what the rest of the blogging gang brought to the citrus gathering!!
Sarah of Making Thyme for Health whipped up a a delightful Orange Avocado Smoothie.
Kind of dying over Kylie of ImmaEatThat’s Grapefruit Baked Oatmeal with Walnut Streusel.
Lindsay of The Lean Green Bean made the most perf Small Batch Raspberry Lemon Bars.
How about this stunning Kale Mandarin Salad with Lemon Poppyseed Dressing from Julia of the Roasted Root?!
And last but certainly not least, commence the drool fest with Arman of The Big Man’s World’s Healthy 1 Minute Lemon Poppyseed Muffin.