Base of Oatmeal Cups
- 3 cups old fashioned oats, separated (see instructions)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large ripe bananas, smashed (roughly 1 cup)
- 2 eggs
- 1 cup almond milk, or milk of choice
- 1/4 cup maple syrup
- 1/4 cup coconut oil melted
- 2 tsp vanilla extract
Carrot Cake Add-Ins
- 1/2 cup carrots, shredded
- 1/4 cup raisins (I used the golden variety)
- 1/4 tsp nutmeg
- 2 cups frozen raspberries, roughly chopped
- 1/4 cup mini dark chocolate chips (optional)
- 1 tbsp chia seeds
- 1/2 cup peanut butter, or any nutbutter
- 1/4 cup jam
- 1/2 cup fresh or frozen blueberries
- 1/4 cup slivered almonds
- 1 tsp almond extract
Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don’t over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until incorporated.
Gently stir in add-ins.
Spoon oat batter into the muffins tins all the way to the top.
Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.
Note on Oats: if making gluten free, make sure your oats are labeled gluten free. Here is our favorite brand of gluten free old-fashioned oats.
Age: 6 months and up if doing baby-led weaning. Great for toddlers and kids as well.
Note on Baby-Led Weaning: If serving to baby under 1 year of age, you can skip the maple syrup. I would recommend startig baby with the base recipe and then adding in finely chopped toppings as you see fit.
Yield: 12 Oat Cups
Storage: in an air-tight container in the fridge for 5 days. These muffins freeze wonderfully. Simply place the oat cups in a freezer bag, press out any excess air, seal and freeze for up to 3 months. To reheat, simply place the frozen oat cups in the microwave for 30-60 seconds or until unfrozen and slightly warm.
Note on Chocolate: if making these dairy-free, make sure you sue dairy-free chocolate. This is our favorite brand.
Serving: 1base oat cup, Calories: 256kcal, Carbohydrates: 38g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 118mg, Potassium: 347mg, Fiber: 5g, Sugar: 8g, Calcium: 94mg, Iron: 2mg