Lemon Coconut Baked Oatmeal Cups


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



  • 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


  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.