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Two muffins on marble coasters on top of a green leaf on a white surface. Ingredients include banana, egg, coconut oil, rolled oats, almond milk.

Baked Oatmeal Muffin Cups

  • Author: Lindsay Pleskot
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 12 muffins 1x


A prep ahead breakfast with endless combinations. Kid Friendly.



  • 1 ripe banana, mashed (approx ⅓ cup)
  • 1 egg
  • 2 tbsp coconut oil, melted
  • ¾ cup unsweetened almond milk (I used Silk unsweetened vanilla)
  • ¼ cup maple syrup
  • 2 cups rolled oats
  • 1 tsp cinnamon
  • ¾ tsp salt
  • 1 tsp baking powder
  • 1 cup fruit of choice
  • Additional optional toppings: mini chocolate chips, peanut butter, coconut, walnuts or other nuts or seeds


  1. Preheat oven to 350F
  2. Line 12 muffin tin cups with foil lined or parchment paper cupcake liners
  3. In a medium bowl, mash banana with the back of a fork until a smooth paste is formed. Add in egg, coconut oil, milk, and maple syrup and whisk until combined.
  4. Add in dry ingredients and mix to combine all ingredients well (except for fruit and additional toppings, unless you’re doing the same mix-ins for the whole batch, then you can add them now)
  5. Divide mixture between the 12 muffin cups. If you’re doing multiple different mix ins (fruit nuts etc.) add them in as desired now and give a quick stir of a fork in each cup to combine mix-ins into the oat mixture.
  6. Place in the oven and bake for 20-25 minutes until cooked all the way through and golden on the top.
  7. Enjoy immediately or store in an airtight container in the fridge or freezer for quick breakfasts and snacks for the week!

  • Category: Baking, Breakfast
  • Method: Baked
  • Cuisine: North American

Keywords: Prep Ahead Breakfast, Meal Prep

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