Banana-coconut protein baked oatmeal cups
Banana-coconut protein baked oatmeal cups combine tropical banana and coconut flavors in a nutritious, easy-to-make treat. Perfect for meal prep, these cups are packed with oats and protein, making them ideal for breakfast or snacks.
Cook time 18 min
Prep time 15 min
Ingredients:
1 short spray cooking spray oil3/4 banana
1/2 cup almond milk
1/4 cup applesauce
2 tbsp coconut oil
1 tsp vanilla extract
1 cup oats
1 scoop whey protein powder
1 tsp baking powder
1 tsp baking soda
2/3 banana
Banana-coconut protein baked oatmeal cups are a delicious and nutritious way to start your day or boost your energy as a mid-day snack. This recipe combines the tropical flavors of banana and coconut with the wholesome goodness of oats and protein powder to create a well-rounded and satisfying treat. Perfect for meal prepping, these baked oatmeal cups are easy to make and packed with essential nutrients.
Instructions:
- Preheat your oven to 350°F (175°C).
- Lightly spray a muffin tin with cooking oil spray to prevent sticking.
- In a large bowl, mash 3/4 banana (170g) until smooth.
- Add the almond milk, applesauce, melted coconut oil, and vanilla extract to the mashed banana. Stir until fully combined.
- In the same bowl, add the oats, whey protein powder, baking powder, and baking soda. Mix well until all the dry ingredients are incorporated with the wet mixture.
- Slice or dice the remaining 2/3 banana (100g) and gently fold into the oatmeal mixture.
- Evenly divide the mixture into the prepared muffin tin, making sure each cup is filled to the top and any banana pieces are evenly distributed.
- Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the oatmeal cups are firm and a toothpick inserted into the center comes out clean.
- Allow the baked oatmeal cups to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. These oatmeal cups make a great on-the-go breakfast or snack. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
These Banana-coconut protein baked oatmeal cups are not only easy to make but also packed with flavor and nutrition. They are perfect for a quick breakfast, a post-workout snack, or even a healthy dessert option. Enjoy the delicious taste of banana and coconut while fueling your body with protein and wholesome oats. Give this recipe a try and add a tropical twist to your daily meals!
Banana-coconut protein baked oatmeal cups FAQ:
Bake the oatmeal cups in a preheated oven at 350°F (175°C) for about 20-25 minutes. They are done when they are firm and a toothpick inserted into the center comes out clean.
The oatmeal cups are done when they are firm to the touch and a toothpick inserted in the center comes out clean. If there’s batter on the toothpick, additional baking time may be needed.
Yes, you can substitute whey protein powder with plant-based protein powder or other protein sources. Keep in mind that the texture and flavor may slightly change.
Store any leftover oatmeal cups in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.
This recipe is designed for a standard muffin tin, which typically holds 12 cups. Ensure to fill each cup to the top for the best results.
Tips:
- Make sure to mash the banana thoroughly to ensure even distribution throughout the batter.
- For added texture, consider adding some shredded coconut or chopped nuts to the batter.
- If you prefer a sweeter taste, you can add a tablespoon of honey or maple syrup to the mixture.
- Use a scoop of protein powder with a flavor that complements the banana and coconut, such as vanilla or coconut.
- For a dairy-free option, use a plant-based protein powder instead of whey protein powder.
- To prevent sticking, ensure that your muffin tin is well-greased with cooking spray or alternatively use silicone baking cups.
- Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze them for longer storage.
Nutrition per serving
1 ServingsCalories 970kcal
Protein 36g
Carbohydrates 130g
Fiber 14g
Sugar 50g
Fat 36g
More recipes
Orange and poppy seed muffins with cream cheese icing
Delicious orange muffins topped with creamy icing.
19 Nov 2025Strawberry banana greek yogurt parfait with honey
A delicious strawberry banana Greek yogurt parfait with honey.
12 Dec 2025Whole-wheat ham & cheddar sandwich
Quick and nutritious whole-wheat ham & cheddar sandwich.
17 Nov 2025Microwave strawberry & lime jam
Quick and easy microwave strawberry and lime jam recipe.
21 Nov 2025