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Call Me PMc

Cooking. Creating. Sharing

Baked Blueberry Oatmeal Cups

Apr.posted by Paula 115 Comments

Baked Blueberry Oatmeal Cups make a tasty, easy and healthy on-the-go breakfast. They are moist and not too sweet and contain no flour!

Sweetened only with the natural sugars in the bananas, these Baked Blueberry Oatmeal Cups are a healthy way to start your day.

Baked Blueberry Oatmeal Cups

I love breakfast; in fact, I have more dessert recipes and breakfast recipes than any other category on callmepmc.com Breakfast is really the only meal I crave every day. When I start the day off with something sweet, it seems I want something sweet all day. Baked Blueberry Oatmeal Cups fill me up and satisfies my craving for carbs, but they don’t make me want to eat desserts for the entire remainder of the day!

Baked Blueberry Oatmeal Cups

Baked Blueberry Oatmeal Cups Tips

This recipe makes five muffin size cups. I use one very ripe banana. The ideal banana for this recipe and for Blueberry Banana Bread will be slightly soft with lots of brown on the banana peel. It’s typically a banana that you probably won’t eat by itself. It’s one you are tempted to throw away until you found this recipe! The riper a banana gets the sweeter they become, although the uglier they become too. Look over the ugly, it’s worth it in the breakfast recipe!

Also of note, I didn’t accidentally leave out flour in the recipe. There is no flour in these muffins!

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Baked Blueberry Oatmeal Cups

Baked Blueberry Oatmeal Cups

Baked Blueberry Oatmeal Cups are moist and not too sweet. They are a cross between baked oatmeal and muffins and perfect for quick, on-the-go breakfasts.
Author: Paula
4.81 from 42 votes
Print Pin Rate

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Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 5 servings

Ingredients

  • 1 cup mashed banana
  • 1 cup old-fashioned rolled oats uncooked
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries fresh or frozen

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Spray large muffin tin with non-stick spray.
  • Mash banana until smooth.
  • Add banana, oats, beaten egg, baking powder and vanilla to a bowl.
  • Stir until just combined.
  • Stir in blueberries.
  • Using a large spring-release scoop fill muffin tins with batter. I fill to the top, these muffins do not rise very much.
  • Bake at 425 degrees for 5 minutes, then decrease oven temperature to 375 and continue baking for 12 more minutes.
  • Allow muffins to cool slightly in muffin tin a few minutes. Removing them while hot will likely cause the muffins to break apart as they are very moist.

Notes

I did not leave the flour out of the ingredient list, there is no flour in this recipe.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Nutrition

Calories: 131kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Cholesterol: 42mg | Sodium: 18mg | Potassium: 335mg | Fiber: 3g | Sugar: 7g | Vitamin A: 90IU | Vitamin C: 5.5mg | Calcium: 52mg | Iron: 1.1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Comments

  1. Marsha Griffith says

    03.26.22 at 11:35 am

    5 stars
    I have been making these muffins for a couple years now! We love them and our children and grandchildren love them as well. Sometimes I throw in some chocolate chips!

    Reply
  2. Andrea says

    12.18.21 at 9:20 am

    I made these with flaxseed & brewer’s yeast when nursing & now I make multiple batches (minus flaxseed & brewer’s yeast), freeze them & put them in my toddler’s lunch regularly.

    Reply
    • Paula says

      12.20.21 at 9:09 am

      Love that!!

      Reply
  3. Renee Williams says

    05.30.21 at 7:30 am

    Have you tried with steel cut oats & if so do I need to make an adaptations? TIA

    Reply
    • Paula says

      05.31.21 at 9:04 am

      Old fashioned rolled oats are best for this recipe. Steel-cut oats are more coarse and require a longer cooking time. If you plan to use steel-cut oats, soak them in milk or water for 30 minutes, drain them, then stir them in the rest of the ingredients. You’ll also need to add a few extra minutes to the bake time.

      Reply
  4. Teresa says

    06.20.20 at 6:47 pm

    I made these muffins great recipe.

    Reply
  5. April says

    05.25.20 at 8:50 am

    4 stars
    Ive made these twice with a couple additions. I add walnuts, salt and cinnamon to the recipe. And I’ve had to add a splash of almond milk both times as the batter is too dry. We really enjoy these muffins.

    Reply
  6. Wen says

    02.11.20 at 9:08 am

    Would applesauce be a good replacement for the banana? We don’t care for banana. If not what would you recommend?

    Reply
    • Paula says

      02.14.20 at 6:23 am

      yes it would

      Reply
  7. Eday says

    11.06.19 at 9:50 pm

    How would you adjust the baking time for mini muffins?

    Reply
    • Paula says

      11.07.19 at 2:22 pm

      I’d bake at 350 for 12 to 15 minutes

      Reply
  8. Candice Smith says

    10.15.19 at 7:12 am

    If you put this batter in regular size muffin tins how would you adjust the baking time?

    Reply
    • Paula says

      10.16.19 at 7:02 pm

      This is a regular size muffin tin.

      Reply
  9. Sian says

    08.20.19 at 8:35 am

    Do you think these muffins would work with fresh mango instead of blueberries?

    Reply
    • Paula says

      08.21.19 at 7:17 am

      Yes, I think they would be wonderful!!

      Reply
      • Sian says

        08.21.19 at 12:25 pm

        Thank you, I’ll let you know how they taste.

        Reply
  10. Dorothy says

    07.28.19 at 11:36 am

    My diabetic husband enjoys these Baked Blueberry Oatmeal cups. I may try with applesauce instead of the bananas so I can eat them too.

    Reply
  11. Sheila Streicher says

    03.30.19 at 7:38 pm

    4 stars
    These are pretty good. I think they need a smidge of salt. And I would definitely double the recipe when you make it.

    Reply
    • Paula says

      03.31.19 at 8:07 am

      Thanks for the tips, Sheila.

      Reply
  12. Sarah says

    02.19.19 at 6:58 pm

    5 stars
    Amazing and so simple to make! I made one batch and my husband ate 4 right away so I had to make more for breakfast for the week 😊

    Reply
  13. Meghan says

    01.19.19 at 9:01 pm

    5 stars
    I made these and they are great!
    Can you please just add the nutrition facts!
    Thank you!

    Reply
  14. Dana says

    10.20.18 at 8:03 am

    5 stars
    Can they be refrigerated ? Or do they have to be eaten day of? Sooo yummy would love to have them for a quick week day breakfast!

    Reply
    • Paula says

      10.21.18 at 3:00 pm

      Yes, refrigerate them if you don’t eat them the day of. You can also freeze.

      Reply
  15. Waleed Zahid says

    10.08.18 at 10:59 pm

    Could you please add nutrition facts to the recipe, if available. Much appreciated! They look delicious.

    Reply
  16. Belinda Rhoden says

    07.10.18 at 12:39 pm

    Hello,

    What can you substitute banana for? Greek yogurt or apple sauce?

    Thanks!

    Reply
    • Paula says

      07.11.18 at 3:07 pm

      Applesauce would be closer to the recipe as written with banana

      Reply
  17. Michelle E says

    07.08.18 at 3:49 pm

    5 stars
    These were amazing! I substituted the blueberries for strawberries. Thank you so much for sharing this recipe!!

    Reply
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