Banana-coconut protein baked oatmeal cups
Try these delightful Banana-Coconut Protein Baked Oatmeal Cups for a nutritious and tasty breakfast or snack! Made with ripe bananas, creamy almond milk, protein-packed whey, and a hint of tropical coconut, these hearty oats are perfect for meal prep and on-the-go mornings. Easy to make and naturally sweetened, they'll satisfy your cravings while fueling your day.
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.
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.
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!
Nutrition per serving
1 ServingsCalories 970kcal
Protein 36g
Carbohydrates 130g
Fiber 14g
Sugar 50g
Fat 36g
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