Baked Oatmeal Muffin Cups

15 30 139
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 24
Baked Oatmeal Muffin Cups
Health Highlights


2 1/2 cup Rolled oats- Gluten Free
1/2 cup Coconut, shredded, unsweetened
1/2 cup Cashew nuts, raw
1 tsp Baking powder, gluten-free
1/2 tsp minced Ginger root
1/2 tsp Salt
2 medium Banana (s) (mashed)
1 cup Coconut milk, reduced fat
1 medium Egg
2 medium egg Egg white
2 tsp Vanilla extract, pure
3 tbsp Coconut oil (melted, cooled)
2 large kiwi(s) Kiwi fruit (finely diced)
1 cup diced Pineapple (finely diced)
1 large kiwi(s) Kiwi fruit (thinly sliced)


Preheat the oven to 375 F.

In a bowl, mix together the oats, coconut, cashews, baking powder, ginger, and salt.

In another bowl, mix together the banana, coconut milk, egg, egg whites, vanilla, coconut oil, diced Kiwifruit and pineapple. Combine the wet with the dry and let the batter sit for 10 minutes.

Spray 24 regular-sized muffin tins with non-stick cooking spray or use silicon muffin tins.

Divide the batter between each of the muffin tins. Smooth out the surface, then top each with a slice of Kiwifruit.

Bake for 25 minutes or until you see a very light golden brown color along the edges. Allow them to cool on a rack for at least 30 minutes before removing them carefully from the tin.

Enjoy immediately, or pop into a freezer bag and freeze. When ready to eat, either simply thaw in the fridge over night (and enjoy at room temperature) or pop it into the microwave for 20 seconds to enjoy warm.

Nutrition Facts

Per Portion

Calories 139
Calories from fat 59
Calories from saturated fat 31
Total Fat 6.5 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.3 g
Cholesterol 7.9 mg
Sodium 61 mg
Potassium 189 mg
Total Carbohydrate 17.7 g
Dietary Fiber 2.7 g
Sugars 3.4 g
Protein 3.6 g

Dietary servings

Per Portion

Fruit 0.3
Grain 0.8
Meat Alternative 0.2

Energy sources


Meal Type(s)