Baked oatmeal cups for breakfast
eggless, low fat, zero added sugar, vegan baked recipe
Servings Prep Time
30mini muffins 10minutes
Cook Time Passive Time
16minutes 10minutes
Servings Prep Time
30mini muffins 10minutes
Cook Time Passive Time
16minutes 10minutes
Ingredients
wet ingredients
dry ingredients
  • 2cups oatsi have used rolled, unstablized oats
fruit bits
for greasing
Instructions
  1. Preheat the oven at 180 degrees.
  2. Mix together the flax seed powder and the 3 tbsp of milk and set aside to form the egg replacer
  3. Grease the muffin tray and set aside.
  4. Into a large mixing bowl, peel, chop and add the banana and mash it well.
  5. Add the milk, the cinnamon powder and the flax egg into the mixing bowl and mix till light and frothy.
  6. Add in the oats and mix well.
  7. Add the berries ( i have used frozen berries) and mix them well.
  8. Spoon this mixture into the prepared muffin trays
  9. Bake at 180 degrees, it approximately takes 15 minutes. This time is slightly variant based on the type of oats used, muffin tray size and oven settings. so watch it carefully the first time and set your timing accordingly.
  10. Remove the tray when the skewer comes out clean and rest till cool
  11. Unmould the muffins and serve.
Recipe Notes

This recipe stays well in the fridge for a week. Zap it in the microwave before serving for a warm one.

Freeze this recipe for upto 3 months in a double zip lock pouch. Defrost and use as needed.