- 2 medium (240 g) ripe bananas, mashed
- 1/4 cup (60 g) almond or peanut butter
- 1/4 cup plant-based milk such as almond or cashew
- 2 tbsp maple syrup (optional, see notes)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 cups (200 g) rolled oats (use gluten-free if needed)
- 1/2 cup (70 g) walnut pieces or chopped walnuts
- 1/4 cup dairy-free chocolate chips (optional)
- Preheat oven to 350 degrees F.
- Add the banana to a large mixing bowl and mash until smooth with a fork, potato masher or immersion blender.
- Mix in the almond butter, milk and vanilla and mix until smooth. You can use a mixing spoon or just pulse it a few times with the immersion blender.
- Add the rest of the ingredients and stir to combine.
- Prepare a standard-sized muffin with with a light coating of non-stick cooking spray. Scoop about 1/4 cup of the mixture into 10 of the muffin tins. The mixture should come to just below the top of each cup. Use your fingers or the back of the measuring cup to press the mixture firmly down into each cup.
- Bake for 20 minutes then let cool in the tin for 3-4 minutes. Carefully run a knife around the edge of each cup then pop them out and place on a cooling rack to cool.
- Enjoy warm topped with vegan butter, almond butter or your favourite nut or seed butter. Let any leftovers cool completely before storing.
- Store in the fridge in a sealed container for up to 6 days or freezer for up to 3 months.
I’ve made this recipe with and without the maple syrup and the extra hint of sweetness is nice but it’s not necessary, especially if you’re adding chocolate chips. If you use ripe banana, they’ll be lightly sweet and I find that’s enough. The maple syrup is a yummy addition if you want to try it for just a touch more sweetness.
- Serving Size: 1
- Calories: 188
- Sugar: 6.6 g
- Fat: 9 g
- Carbohydrates: 22 g
- Fiber: 3.7 g
- Protein: 5 g
Keywords: baked oatmeal cups, vegan baked oatmeal cups