Blueberry Banana Oatmeal Cups (Version for Printing)
Hearty cups bursting with banana and blueberry, perfect for breakfast or as a wholesome snack.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
3 cups old-fashioned rolled oats
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 teaspoon ground cinnamon
→ Wet Ingredients
05 -
1 cup mashed ripe bananas (2-3 bananas)
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
1/2 cup honey or maple syrup
09 -
2/3 cup almond milk or preferred milk
→ Mix-ins
10 -
1 1/2 cups fresh or frozen blueberries
# How to Make It:
01 -
Preheat the oven to 175°C and grease standard muffin tin with baking spray or line with paper cases.
02 -
In a large mixing bowl, blend mashed bananas, egg, honey, vanilla extract, and milk. Whisk thoroughly until well incorporated.
03 -
Add rolled oats, salt, baking powder, and cinnamon to the wet mixture. Mix until evenly combined.
04 -
Carefully fold in the blueberries, taking care to avoid breaking them, especially if using frozen fruit.
05 -
Spoon the oat batter into the muffin cups, filling each about three-quarters full. Optionally, add a few extra blueberries on top.
06 -
Bake for 25–30 minutes or until a toothpick inserted in the center emerges clean. When using frozen berries, extend baking time by several minutes as needed.
07 -
Let oatmeal cups cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely before storing.
# Extra Tips:
01 -
For the best texture, let the oatmeal cups cool fully before storing to prevent moisture and sogginess.
02 -
Frozen blueberries should be folded in gently without thawing to minimize batter discoloration.
03 -
Store in an airtight container and refrigerate for up to 5 days.