These oatmeal “muffins” can’t really be described as muffins. Their consistency is more of a combination between a muffin and baked oatmeal, so if you are expecting to bite into a light and fluffy muffin you could be disappointed. Their taste though, is just plain delicious! Since the preparation and baking does take a little longer than the usual cereal or toast breakfast, we like to make these cups for breakfast on the weekend when we have a little extra time. I let Arik help me in preparing the batter, so he is okay with having to wait a little before he gets his breakfast.
The original recipe calls for sweetened almond milk instead of milk and honey and for chocolate chips instead of blueberries. I think that sounds really good too, and definitely want to try it out sometime soon, but I just didn’t want to serve chocolate that early in the day… I know, my poor deprived child. I imagine they would be really good with some chopped fresh strawberries, as well, which I will definitely have to make in the summer.
I used paper liners to bake these and even after 15 minutes of cooling, they still end up sticking to the paper like crazy. Others have said that it works well to just grease the muffin tray and place the batter in there directly. I haven’t tried this out myself, so I can’t really comment, but next time I will do it this way and let you guys know. Despite the sticking they still tasted great. After eating 4 of these oatmeal cups, Arik came up for air and said, “Mama mmmmh, mehr!” Translation: Mom mmmmh (yes, that’s right, it’s universal), more!
- 3 bananas, ripened and mashed
- 1 cup/240ml milk
- 2 eggs
- 1 tablespoon baking powder
- 3 cups/240g rolled or quick oats
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 cup/125g blueberries, fresh or frozen
- Preheat the oven to 375℉/190℃.
- Mix together all of the ingredients except for the blueberries and set aside.
- Prepare muffin pan by greasing or lining with paper liners.
- Fold blueberries into the batter and drop into the prepared cups. They should be almost completely full.
- Bake 20-30 minutes, or until the edges turn golden brown and they become firm to the touch.
- Allow oatmeal cups to cool before removing from the paper liners.