Oatmeal Banana Pancake Cups
A quick, kid-friendly breakfast with a wholesome breakfast vibe. This cause-for-celebration breakfast cups blend oats, banana, and eggs into fluffy muffin-sized bites—perfect for busy mornings and meal-prep. A touch of cinnamon and vanilla make them cozy, with a subtle caramelized edge from brown butter optional upgrade.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup rolled oats
- 1 medium ripe bananas, mashed
- 1 large eggs
- ½ 1/2 cup milk (dairy or non-dairy)
- ½ 1/2 cup plain yogurt (or 1/4 cup additional milk)
- 1 tbsp honey or maple syrup
- ½ tsp vanilla extract
- ½ 1/2 tsp ground cinnamon
- ½ 1/4 tsp baking powder
- ½ 1/4 tsp salt
- ½ tbsp melted butter or oil (for pan)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.
- Mash bananas in a bowl, then whisk in eggs, milk, yogurt, honey, and vanilla until smooth.
- Stir in oats, cinnamon, baking powder, and salt; let rest 3-5 minutes to soften oats.
- Spoon batter into cups, filling about 3/4 full. Bake 12-15 minutes until tops are set and edges golden.
- Cool briefly; for extra texture, lightly press a few oats on top before baking. Optional: drizzle with a little extra honey before serving.
Chef’s Pro Tips
- If batch-fridged, reheat 15-20 seconds in microwave.
- For brown-butter bloom, saute 1 tsp butter until nutty, then whisk into batter.
- Add chopped nuts or chocolate chips for texture variety.
Serving Suggestions
Serve warm with a dollop of yogurt and a handful of berries for a complete plate.
Storage Instructions
Store cooled cups in an airtight container in the fridge up to 4 days; reheat before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 210 |
|---|---|
| protein | 8 g |
| carbs | 34 g |
| fat | 6 g |
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