Is it baked oatmeal or is it a muffin? Let’s just call it the best of both worlds. Except these baked oatmeal muffin cups are made without any flour, refined sugar, or oil. So it’s the most saintly muffin you will ever eat.
It may also be the easiest muffin you will ever make. This is an easy, one-bowl recipe that takes just minutes to prep.
I have been making different varieties of these Apple Cinnamon Baked Oatmeal Muffin Cups since Luke was a baby. The last two times I made this blueberry version, he’s devoured them. The first time he ate six in one sitting and the second time he ate four. I figured I’d better share the recipe with you. I’ll only make double batches from now on!
You can eat these with a fork or you can pick it up and eat it like a muffin. It can even go in the car with you if you’re having a busy morning! (We have plenty of those mornings.) There’s nothing better than a healthy, portable breakfast option. Go ahead, have your bowl of oatmeal to-go!
Makes 12 Muffin Cups
2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk (I usually use unsweetened almond milk–any kind of milk will work)
1 large egg
1 tablespoon pure vanilla extract
2 tablespoons maple syrup (honey or agave may be substituted)
1/2 cup mashed banana (from about 1 1/2 medium bananas)
1/2 cup blueberries (fresh or frozen)
1. Preheat your oven to 375 degrees. Grease a muffin tin and set aside.
2. In a large bowl, mix together the oats, baking powder, and salt.
3. Add the milk, egg, vanilla, maple syrup, and mashed banana and mix well.
4. Stir in the blueberries.
5. Fill each muffin cup to almost the top of the cup. Bake in the preheated oven 20-25 minutes, until the top is set.
Note: Less baking time yields a more creamy center (like baked oatmeal) and more baking time yields a more set center. I prefer them slightly undercooked because they are always totally firm by the second day anyway.
Recipe adapted from my Apple Cinnamon Baked Oatmeal Muffin Cups