Oatmeal Banana Base Recipe (makes 12 muffins)

Oatmeal Banana Base Recipe (makes 12 muffins)

3 cups old fashioned rolled oats – large flake oats

1 tsp baking powder

1 tsp cinnamon

½ tsp ground nutmeg

½ tsp salt

4 eggs – beaten

2 ripe bananas – mashed

1 cup milk

¼ cup honey – or maple syrup

1 tsp vanilla extract

 

Double Chocolate (makes 2 muffins)

1 Tbsp cocoa powder

1 Tbsp chocolate chips

Apple Cinnamon (makes 2 muffins)

¼ cup apple – chopped small

1 tsp cinnamon

Coconut Blueberry (makes 2 muffins)

¼ cup blueberries – fresh or frozen

1 Tbsp shredded coconut

Cranberry Orange (makes 2 muffins)

½ cup dried cranberries

1 Tbsp orange zest

Nut Butter & Jam (makes 2 muffins)

2 Tbsp peanut butter – or any nut butter

2 tsp strawberry jam

How To Make 6 Baked Oatmeal Cups Flavors

STEP 1: Preheat oven to 350°F. Spray a muffin pan with non-stick cooking spray or add cupcake liners.

STEP 2: In a large bowl, combine all dry ingredients thoroughly: 3 cups old-fashioned rolled oats, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.

STEP 3: On a plate mash the two ripe bananas with a fork until very mushy.

STEP 4: In a medium bowl, beat the 4 eggs with a fork. Add in the mashed banana, 1 cup milk, ¼ cup honey and 1 tsp vanilla extract. Mix everything together.

STEP 5: Pour the wet ingredients into the dry ingredients bowl, and combine thoroughly. Let this mixture sit for 15-20 minutes to allow the oats to absorb as much liquid as possible.

STEP 6: Add ½ cup of the oat base to a small bowl. Stir in the flavor additions using the ingredients list below:

Double Chocolate: 1 Tbsp cocoa powder, 1 Tbsp chocolate chips

Apple Cinnamon: ¼ cup apple, 1 tsp cinnamon

Coconut Blueberry: ¼ cup blueberries, 1 Tbsp shredded coconut

Cranberry Orange: ¼ cup dried cranberries, 1 Tbsp orange zest

Peanut Butter & Jam: 2 Tbsp peanut butter, 2 tsp strawberry jam

STEP 7: Now scoop ¼ cup of batter into one muffin cup and pour the rest in another. Repeat step 6 with the other flavors until all muffin cups are full.

STEP 8: Bake for 25-30 minutes at 350℉ or until the edges are golden brown and a toothpick comes out clean when poked in the center. Let cool for 10 minutes, then transfer muffins to a wire rack to cool completely.

Make the banana bread oatmeal cup base first. I’ve designed these oatmeal cups to be created using the same base. That way you’re not starting from scratch every time. It’s easy to make the base, and once you do be sure to let the base sit for 10-15 minutes to help oats soak up the excess liquid.

Each muffin requires ¼ cup of oat base. To make two of each flavor, I recommend scooping ½ cup of the base into a small bowl and then adding the additional flavor ingredients.

Create new flavors. It’s easy to add ½ cup of the base to a bunch of bowls and let kids have fun! You could lay a bunch of ingredients on the counter for them to experiment with: dried fruits, shredded coconut, nuts and seeds, cinnamon, dark chocolate chips, cacao powder, nut butter, and soo much more! I recommend ¼ cup of dried fruits or berries, and 1 Tbsp max for things like cacao powder, shredded coconut, seeds, etc. This would work best for two muffins.