Name: Banana Blueberry Baked Oatmeal Cups
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 1 tablespoon ground flaxseed plus 3 tablespoons water; 2 cups old fashioned oats (gluten free if necessary); 1 teaspoon baking powder; ½ teaspoon sea alt; 1 teaspoon ground cinnamon; 1 large ripe banana mashed (1/2 cup mashed); 2 tablespoons coconut oil melted; 1 cup Almond Breeze Unsweetened Vanilla Almondmilk; 2 tablespoons pure maple syrup (or 2 tablespoons brown sugar or coconut sugar); 1/2 teaspoon pure vanilla extract; 1 cup blueberries fresh or frozen

Directions

Step 1 complete
Preheat the oven to 350°F. Grease a muffin pan with nonstick cooking spray and set aside.
Step 2 complete
In a small bowl, combine the ground flaxseed and water. Let sit while you prepare the other ingredients.
Step 3 complete
In a large bowl, combine the oats, baking powder, salt, and cinnamon. Set aside.
Step 4 complete
In a medium bowl, combine the mashed banana, flaxseed mixture, melted coconut oil, almond milk, maple syrup, and vanilla extract.
Step 5 complete
Add the wet ingredients to the dry ingredients and mix to combine. Gently stir in the blueberries. Pour the mixture into the prepared muffin pan, filling each cup evenly.
Step 6 complete
Bake for 23-25 minutes or until the cups are a golden brown.
Step 7 complete
Remove from the oven and let the muffins cool in the pan for 5 minutes.
Step 8 complete
Remove from the pan and serve warm.

Notes:

If you don’t need the recipe to be vegan you can use one egg instead of the flaxseed and water mixture. The oatmeal cups will keep in the refrigerator for 2-3 days in an airtight container or in the freezer for up to 1 month. Reheat in the microwave.

Courtesy of: https://www.twopeasandtheirpod.com/banana-blueberry-baked-oatmeal-cups/