Baked Oatmeal Muffin Cups

A simple, nourishing make-ahead breakfast for busy mornings — naturally sweetened and packed with real food ingredients.

Ingredients:

Wet:

• 2 large ripe bananas, mashed

• 2 large eggs

• ¼ cup pure maple syrup

• 1 cup whole milk (or milk of choice)

• 1 tsp vanilla extract

Dry:

• 2 cups sprouted rolled oats

• ½ cup ground oat flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• ¼ tsp salt

Optional Toppings:

• fresh blueberries

• chocolate chips

Instructions:

1. Preheat your oven to 350ºF. Line a muffin tin with silicone liners or generously grease with non-stick spray.

2. In a large bowl, mash the bananas. Whisk in the eggs, maple syrup, milk, and vanilla until smooth.

3. In a separate bowl, stir together the oats, oat flour, baking powder, cinnamon, and salt.

4. Gradually add the wet mixture to the dry, stirring until just combined.

5. Spoon the batter evenly into the muffin cups, filling each nearly to the top.

6. Add your desired toppings, gently pressing them into the batter so they bake right into the muffins.

7. Bake for 20–23 minutes, or until a toothpick comes out clean from the center.

8. Let cool for a few minutes before removing from the tin.

Store in the fridge for up to 5 days or freeze for a quick grab-and-go option!