TIP GARDEN: Baked Banana Oatmeal Cups

These Baked Banana Oatmeal Cups, are a cross between a baked oatmeal and a muffin. With no flour and lightly sweetened they are a healthy breakfast or snack that are perfect for starting off your day on the right track or giving you just the burst of energy you need between meals without too much extra carbs!

Perfect for those back to school mornings, when you and the family are in a rush and tend toward a rushed breakfast, these bake up quick but keep the family on track with a healthier option for a quick meal or snack you can feel good about!

With your choice of milk and eggs in it it does have a touch of protein, as well as oats that tend to keep you full steady throughout the morning. Sweetened with bananas, and just a smidge of brown sugar, these keep the sweeteners mostly natural, Not like those ovely sweet muffins that are nearly cupcakes!

My husband is a diabetic and I can bake these for him and feel good about letting him enjoy them without worrying so much about his blood sugar. In fact with a touch of cinnamon in them, it's a good option for keeping his blood sugars stead also.

Jan's Tip: Since there is no flour to this recipe when you mix it up, it'll be a little "soupy'. It's supposed to be. Just use a ladle and stir scoop an even amount of the oatmeal to liquid. Stir the batter in between scoops when filling the muffin tray, to redistribute the oatmeal. This will help ensure you don't end up with a muffin with more liquid than oats at the end.

Hardest part? Letting them cool completely before removing them from the pan. If you don't use paper liners!... I know you want to gobble them up warm, but these need to cool completely in the pan before removing them if you used non stick spray to the pan and no paper liners.

Let's get baking!

Yield: 12 servings

Baked Banana Oatmeal Cups

ingredients:

3 cups old fashioned oats
3 Tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoon baking powder
1 cup mashed banana (approx 2 ripe bananas)
2 Tablespoons olive oil
2 large eggs (or 4 egg whites
1 teaspoon vanilla
2 cups skim milk
2-4 Tablespoons mini chocolate chips

instructions

Preheat oven to 350 degrees, F. Spray a 12 cup muffin tin with cooking spray or line with paper liners.
In a large bowl combine oats brown sugar, cinnamon, cinnamon, salt and baking powder.
In a separate bowl whisk together mashed bananas, oil, eggs, and vanilla until well combined. Whisk in the milk.
Pour milk mixture over oat mixture and stir well to combine. The batter is going to be very liquidy and appear like it's not holding together. It's not supposed to; just stir until everything is well combined. It's going to look very soupy.
Use a ladle to fill the prepared muffin cups all the way to the top. Try to ensure each cup is filled pretty evenly with oats and liquid. You don't want ot end up with a cup that is mostly liquid without a good amount of oats.
Sprinkle the tops with chocolate chips and bake for about 20-25 minutes or until set and just lightly brown on the edges. (Baking time may be for slightly longer if you use paper liners.)
If you didn't use paper liners, allow the cups to coll completely for easiest removal. If you did use paper liners allow to set for 5-10 minutes, then remove from the pan.
You can reheat in microwave for 30 seconds to a minute to serve if you want to, but is not necessary.

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