Description
These blueberry oatmeal cups are vegan, oil-free, and gluten-free. They’re perfect for a ready-made breakfast or snack.
Ingredients
Scale
- ½ cup ripe banana (about 1 banana), mashed
- 1 cup (237 ml) dairy-free milk
- ⅓ cup (79 ml) maple syrup
- 2 tablespoons ground flax seed
- 1 teaspoon vanilla extract
- 3 cups (270 g) old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- ¼ teaspoon salt
- ½ cup (50 g) walnuts or pecans (chopped)
- 1 cup (120 g) frozen or fresh blueberries
Instructions
- Preheat the oven to 350 F (180 C) and line the muffin tin with silicone liners or lightly oil the cups.
- In a medium bowl, mash the banana until smooth, then add the dairy-free milk, maple syrup, ground flax seed, and vanilla extract. Let the flax gel while you prepare the dry ingredients.
- In a separate bowl, mix the oats, cinnamon, baking powder, ginger, allspice, and salt.
- Then add the mashed banana/milk mixture to the oats, and mix well before adding the blueberries.
- Fold in the chopped nuts and frozen blueberries.
- Fill a 12-cup muffin tin with the oatmeal mixture. Lightly press down on the oat mixture in each cup. I like to do this so any stray walnuts get cooked into the oatmeal mixture.
- Bake for 28-32 minutes or until the tops have slightly browned and they’ve firmed up.
- Let them cool in the tray for about 10 minutes, then transfer to a cooling rack.
Notes
Use silicone muffin cups or lightly oil a muffin tray. The muffins will stick to paper cups.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, snack
- Method: Oven
- Cuisine: American
