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.
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 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
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.
- 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
Nutrition
Strawberry Almond Milk Coconut Oil Muffins Healthy Breakfast
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Renee Williams says
Have you tried with steel cut oats & if so do I need to make an adaptations? TIA
Paula says
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.
Teresa says
I made these muffins great recipe.
April says
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.
Wen says
Would applesauce be a good replacement for the banana? We don’t care for banana. If not what would you recommend?
Paula says
yes it would
Eday says
How would you adjust the baking time for mini muffins?
Paula says
I’d bake at 350 for 12 to 15 minutes
Candice Smith says
If you put this batter in regular size muffin tins how would you adjust the baking time?
Paula says
This is a regular size muffin tin.
Sian says
Do you think these muffins would work with fresh mango instead of blueberries?
Paula says
Yes, I think they would be wonderful!!
Sian says
Thank you, I’ll let you know how they taste.
Dorothy says
My diabetic husband enjoys these Baked Blueberry Oatmeal cups. I may try with applesauce instead of the bananas so I can eat them too.
Sheila Streicher says
These are pretty good. I think they need a smidge of salt. And I would definitely double the recipe when you make it.
Paula says
Thanks for the tips, Sheila.
Sarah says
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 😊
Meghan says
I made these and they are great!
Can you please just add the nutrition facts!
Thank you!
Dana says
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!
Paula says
Yes, refrigerate them if you don’t eat them the day of. You can also freeze.
Waleed Zahid says
Could you please add nutrition facts to the recipe, if available. Much appreciated! They look delicious.
Belinda Rhoden says
Hello,
What can you substitute banana for? Greek yogurt or apple sauce?
Thanks!
Paula says
Applesauce would be closer to the recipe as written with banana
Michelle E says
These were amazing! I substituted the blueberries for strawberries. Thank you so much for sharing this recipe!!
Brittany says
Would these freeze well? I was thinking these would be great for meal prepping while counting my macros!!!
Paula says
Yes, they can. Wrap tightly. I like to warm them by microwaving but you could warm in oven as well.
Tarah says
These were great! I replaced the blueberries with chocolate chips and they were gone in 20 Minutes! Super easy and super healthy. Thanks for the recipe!
catherine says
great. but does need a little salt
lori Gast says
Do you have the nutritional info for this recipe. specifically serving size and calories??
Paula says
I don’t. I was told there’s a calculator online but have not looked it up and punched the ingredients in it
Walt Spadt says
I hate to cook but I like to treat my wife on occasion. Made these yesterday. super easy, great taste…love that. Will have left overs this AM.
Pam says
Hi, what would be the time and temp for mini muffins.
Paula says
At 350 F most mini muffins need from 10-13 minutes to bake. I have not made these in mini muffin form however
Renee Maguire says
Is it vanilla essence that you used?
Paula says
Vanilla extract http://amzn.to/2GjWxqB
Terry says
Can you make these in the cupcake paper liners? I can’t wait to try this recipe. Thanks for sharing
Paula says
Yes, in fact I almost always use liners for easier clean up
Mich says
Hi , thanks for sharing but is it possible to bake it without eggs ? Or any other substitutes with eggs?
Paula says
Eggs are the binder so they probably won’t stay together without them. I’m not familiar with egg substitutes. Tastes wise they’ll be okay without eggs, they will just prob not stick together.
Bridget Tyler says
Have you tried adding peanut butter to these?
Paula says
I have not, but it would probably be great