Lemon Coconut Baked Oatmeal Cups

5 from 2 reviews

Moist and delicious Lemon Coconut Baked Oatmeal Cups with no added sugar make the perfect healthy breakfast on the go! Vegan and gluten-free.

  1. Preheat oven to 375F. Spray muffin tin with cooking spray
  2. Place flax and water in a small bowl. Stir to combine. Set aside.
  3. 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.
  4. Add oats, baking powder, coconut, and salt, stirring to combine.
  5. Spoon batter evenly into muffin tin (you may have leftover batter. I made some mini muffins).
  6. 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.
  7. Store in an air-tight container in the refrigerator.

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