Banana Protein Baked Oatmeal Cups

By Bailey1_

Complete breakfast on the go or a snack packed with protein and only 2 g of sugar. Tastes like banana bread with a chewy oatmeal texture, easy to make and freezer friendly.
Storage Instructions: Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Ingredients

• 3/4 cup mashed overripe banana (1+1/2 large banana measured after mashing)
• 1/2 cup almond/soy/rice milk, unsweetened (I used almond)
• 1/4 cup applesauce, unsweetened
• 2 tbsp coconut oil, melted
• 1 tsp pure vanilla extract
• 1 +1/4 cup rolled oats (use gluten free for GF version)
• 1/2 cup vanilla plant-based protein powder (I used Sunwarrior)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• Extra banana slices, for decorating
• Cooking spray (I use Misto)

Details

Servings 1
Adapted from ifoodreal.com

Preparation

Step 1

Preheat oven to 375 degrees F and spray non-stick muffin tin with cooking spray.
In a medium bowl, whisk together mashed banana, milk, applesauce, coconut oil and vanilla extract. Add oats, protein powder, baking powder, baking soda and gently stir until combined. Fill each tin 2/3 full and top with banana slice (if desired). Bake for 15 minutes and then broil for another 2-3 minutes or until golden brown. Remove from the oven and muffins are ready to eat immediately. Serve warm or cold.