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Banana Blueberry Coconut Baked Oatmeal Cups are a a great on-the-go breakfast or snack option! Made with coconut milk, maple syrup, bananas, blueberries, coconut and oats, these tasty little cups are a healthier option for both kids and adults.

Banana Blueberry Coconut Baked Oatmeal Cups

Yield: 12 cups
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Banana Blueberry Coconut Baked Oatmeal Cups are a a great on-the-go breakfast or snack option! Made with coconut milk, maple syrup, bananas, blueberries, coconut and oats, these tasty little cups are a healthier option for both kids and adults.
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Ingredients 

  • 2 ripe medium bananas, mashed
  • 1 egg
  • 3/4 cup coconut milk
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups rolled oats
  • 1/2 cup fresh blueberries
  • 1/4 cup diced bananas
  • 1/4 cup unsweetened shredded coconut

Instructions

  • Preheat the oven to 350 degrees F. Spray a muffin pan with baking spray or line with paper liners.
  • In a large bowl, combine the bananas, egg, coconut milk and maple syrup. Whisk to blend. Add the baking powder, vanilla extract and cinnamon. Whisk until smooth. Stir in the oats, blueberries, bananas and coconut.
  • Using a spoon or cookie scoop, fill the muffin cups 3/4 full. Bake for 25 to 30 minutes, or until golden brown. Remove from the oven and let cool 5 to 10 minutes. Enjoy!

Notes

  • Serve warm or store in a sealed container in the refrigerator for up to one week. 

Nutrition

Calories: 140kcal, Carbohydrates: 21g, Protein: 2g, Fat: 5g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 9mg, Potassium: 247mg, Fiber: 2g, Sugar: 7g, Vitamin A: 30IU, Vitamin C: 2.7mg, Calcium: 43mg, Iron: 1.3mg
Course: Breakfast, Snack
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.