|10 min||20 min||12|
|5 cup||Rolled oats, dry|
|2 1/2 cup mashed||Banana (s)|
|5 tbsp||Maple syrup|
|2 2/3 cup||Water|
|5 tbsp||Coconut oil (melted)|
|2 1/2 tsp||Vanilla extract, pure|
Step 1: Preheat oven to 375°F, and line cupcake pan with paper or silicone cups.
Step 2: In a large mixing bowl, combine the oats, and salt, and stir until smooth.
Step 3: In a medium-sized bowl, mash the banana, then add the maple syrup, water, melted coconut oil, and vanilla extract. Stir until combined.
Step 4: Mix the wet ingredients into the dry, then pour the batter into the cupcake liners and bake for 20-25 minutes.
Step 5: Remove from oven and test doneness with a wooden toothpick. Let cool on stovetop for 20-30 minutes before serving.
These muffins are incredibly versatile and can be personalized to satisfy everyone's tastes and cravings! Try additional mix-in ideas such as cinnamon, shredded coconut, carob chips, chopped walnuts, ground flax, goji berries, raisins, or other dried fruit.
These oatmeal cups can be eaten right away, or they can be frozen and reheated for an instant breakfast on the go.
Oats contain soluble fiber which may help to slow down the absorption of glucose in the bloodstream thereby helping to decrease sugar spikes!