These individually-sized baked oatmeal cups make an irresistible breakfast-to-go thanks to their ultra moist texture and subtly sweet tropical flavor. You can also switch out the mango for any other fruit you have on hand to keep things fresh and interesting!
- Yield: 12 Muffins Cups
- 2 cups (161 g) old-fashioned rolled oats
- ½ cup (38 g) unsweetened coconut, shredded or flaked
- 1½ tsp (6 g) baking powder
- 1 large egg
- ½ cup (118 ml) unsweetened almond milk
- ¼ cup (59 ml) light canned coconut milk
- ¼ cup (85 g) honey
- 2 medium-sized ripe bananas, mashed (about 1 cup [200 g])
- ½ tsp almond extract
- 1 cup (100 g) diced mango, fresh or frozen
- Preheat your oven to 350°F (177°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- In a large mixing bowl, combine the oats, shredded coconut and baking powder. Set aside.
- In a medium-sized mixing bowl, whisk together the all the remaining ingredients except for the diced mango. Add the wet ingredients to the dry ingredients and mix until well combined before folding in the diced mango. The batter will be very loose and wet.
- Spoon the batter into the prepared muffin cups, filling each one to the very top.
- Bake for 25–30 minutes, until the tops of your muffin cups begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffin cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.