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.
If you are looking for healthy breakfast ideas, look no further. These baked oatmeal cups made with mashed banana, plant based protein powder and rolled oats offer a complete breakfast on the go. Also vegan and gluten free. Ever since I started using MyFitnessPal app to make sure I eat balanced, I was completely blown away how easy I over consumed carbs and didn’t get enough protein. Especially at breakfast time.
That’s how these healthy muffins were created. With 3 g of healthy fats, 9 g of complex carbs and 4 g of protein, these individual baked oatmeal cups truly offer a complete breakfast. And note only 2 g of sugar, naturally occurring, versus commercial oatmeal packets and protein bars with processed sugars and chemicals like aspartame and sucralose (so popular Quest bars fall into this category).
I try to get majority of my daily carbohydrates intake before late afternoon, to fuel me for the day and not for the bedtime.:) These baked oatmeal cups are perfect for your morning commute to work, kids’ school lunches or for a crazy mom like me, who is often eating breakfast while doing 10 things at a time. They taste divine with a cup of coffee. I usually have 2.
The cups taste like banana bread with a chewy texture of an oatmeal. They are absolutely moist, simply delicious and couldn’t be easier to make. Double or triple the batch and freeze for later. I used Sunwarrior protein powder. Lately, I also have been enjoying Vega Sport. You can use whey protein. I wouldn’t recommend using any “weird” chalky tasting protein powders like hemp or pea.
- 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)
- 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.
Servings Per Recipe: 12
Amount Per Serving = 1 cup:
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 122.8 mg
Total Carbs: 9.6 g
Sugars: 2.4 g
Dietary Fiber: 1.3 g
Protein: 4.5 g
WW Points+: 2