Description
Soft, wholesome Banana Almond Breakfast Cups made with ripe bananas, oats, and almond butter. Naturally sweet, meal-prep friendly, and freezer friendly for quick breakfasts and snacks.
Ingredients
2 medium ripe bananas (240 g), mashed
1 1/2 cups rolled oats (135 g)
1/3 cup creamy almond butter (80 g)
1/2 cup unsweetened almond milk (120 ml)
2 large eggs (about 100 g without shells)
2 to 3 Tbsp maple syrup (30 to 45 ml), optional to taste
1 tsp vanilla extract (5 ml)
1 tsp baking powder (4 g)
1 tsp ground cinnamon (2.5 g)
1/4 tsp fine salt (1.5 g)
Optional: 1/4 cup sliced almonds or chocolate chips or blueberries (30 to 40 g)
Instructions
1. Heat oven to 350°F (175°C). Grease a 12-cup muffin pan or line with parchment muffin liners.
2. In a large bowl, mash the bananas until mostly smooth.
3. Whisk in almond butter, almond milk, eggs, maple syrup, and vanilla until creamy and fully combined.
4. Stir in oats, baking powder, cinnamon, and salt until evenly mixed. Rest batter 5 minutes so oats hydrate.
5. Fold in any optional mix-ins if using.
6. Divide batter evenly among muffin cups, filling each about 3/4 full. Add optional sliced almonds on top if you like.
7. Bake 18 to 22 minutes, until tops are set and edges are lightly golden. A toothpick should come out mostly clean.
8. Cool in the pan 10 minutes, then transfer to a rack to cool. Enjoy warm or chilled.
Notes
Bananas: Use very ripe bananas with brown spots for best sweetness and moisture.
Almond butter: If very thick, warm 10 to 15 seconds so it mixes smoothly.
Egg-free: Replace 2 eggs with 2 flax eggs (2 Tbsp ground flaxseed plus 5 Tbsp water, rest 5 minutes).
Nut-free: Use sunflower seed butter and swap almond milk for oat milk.
Storage: Refrigerate up to 5 days in an airtight container. Freeze up to 3 months, wrapped individually.
Reheat: Microwave 20 to 30 seconds or warm in a 300°F (150°C) oven until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 breakfast cup
- Calories: 165
- Sugar: 7 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 31 mg