Banana Blueberry Baked Oatmeal Cups

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 salt
• 1 teaspoon ground cinnamon
• 1 large ripe banana, mashed (1/2 cup mashed)
• 2 tablespoons coconut oil, melted
• 1 cup Almondmilk Unsweetened Vanilla
• 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:

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

Note-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.

yield: 12 OATMEAL CUPS

prep time: 10 MINUTES

 

cook time: 25 MINUTES

total time: 35 MINUTES

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Two Peas & Their Pod 

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

Pumpkin Bread

Ingredients
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup chopped walnuts

Steps
Preheat oven to 350°F (180°C).
Sift together the flour, salt, sugar, and baking soda.
Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly.
Stir in the nuts.
Pour into a well-buttered 9x5x3 inch loaf pan.
Bake 50-60 minutes until a straw poked in the very center of the loaf comes out clean.
Turn out of the pan and let cool on a rack.
Makes one loaf.

Adapted from Fannie Farmer Cookbook
www.simplyrecipes.com

Kona Inn Banana Bread

Ingredients
2 c granulated sugar
1 c softened butter
6 ripe bananas (mashed – approximately 3 cups)
4 eggs, well beaten
2 ½ c cake flour (can use regular all-purpose flour but sift 2 or 3 times)
2 t baking soda
1 t salt

Steps
Preheat oven to 350

With electric beater cream together sugar and butter until light and fluffy.
Add bananas and eggs, beating until well mixed.

Sift together dry ingredients three times. Blend with banana mixture but do not overmix.

Pour into 2 lightly greased loaf pans. Bake for 45 minutes to one hour, until firm I the centers and the edges begin to separate from pan.

Cool on a rack for 10 minutes before removing from pans. (Do not let them sit for much longer before removing them from pan)

These freeze beautifully.

For cupcake size muffins bake for 30 min at 350. For mini muffins bake for 20 min. at 350.