Blueberry Banana Baked Oatmeal Cups
Blueberry Banana Baked Oatmeal Cups are healthy, portable muffins packed with fruit, oats, and natural sweetness—perfect for breakfast or snacks. Moist, easy to make, and freezer-friendly, they offer wholesome nutrition in every bite without sacrificing flavor.
Ingredients
- 3 cups old-fashioned rolled oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup mashed ripe bananas about 2 to 3 bananas
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup honey or pure maple syrup
- ⅔ cup almond milk or any milk of your choice
- 1½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F and either grease a standard muffin pan with baking spray or line it with paper liners; set aside. In a large mixing bowl, whisk together the mashed bananas, egg, honey, vanilla extract, and milk until well combined. Add the rolled oats, salt, baking powder, and cinnamon to the wet mixture and stir until everything is evenly incorporated. Gently fold in the blueberries. Fill each muffin cup about ¾ full, nearly to the top. If desired, place a few extra blueberries on top of each for a decorative touch. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. If using frozen blueberries, you may need to extend the baking time slightly. Allow the muffins to cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days.
Notes
You can use either fresh or frozen blueberries. If using frozen, do not thaw them beforehand, and fold them in gently to prevent the batter from turning purple. Keep in mind that the oatmeal cups may require a few extra minutes of baking time when using frozen berries.
Allow the baked oatmeal cups to cool completely before storing to avoid moisture buildup, which can cause them to become soggy.