Ruffled Apron Blog

Banana Yogurt Oat Cups

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I know, I know. This recipe might have the least exciting name ever – Banana Yogurt Oat Cups.

But, I really have been at a loss for a proper title. I’ve been TRYING, I promise.

I made these for the first time about 2 months ago and I have been trying to figure out what to call them ever since. Spoiler Alert: nothing has come to me.

I figured since I have made about 5 or 6 more batches of these in the last 2 months, I couldn’t keep this recipe from you any longer! It’s the perfect use for those bananas that are about to shrivel up and die and the rest of this recipe uses all basic pantry staples. No funky seeds or powders (though you could totally add those too!) I make a batch almost every week now and I am pretty sure you will too!

Originally I was going to call them muffins but really there isn’t anything muffin about them. Muffins are basically cupcakes that we convince ourselves are breakfast since they contain fruit and generally don’t have frosting. Don’t get me wrong, I love a muffin but these are not muffins. Muffins are fluffy and super sweet and sometimes have crumbly stuff on top and they are delicious calorie bombs.

So, this is an oat cup. Is that a thing? I’m going to make it a thing. It looks kind of like a muffin and is perfectly sweetened but it doesn’t sit in your stomach like a brick and then make you hungry an hour later. This is satiating! Plus- there is no flour, just oats!

So hello, fruit and oats? These are basically a health food – right?

Real talk – if I had to describe these oat cups, they are kind of like a hybrid between a muffin and baked oatmeal. They are naturally sweetened, packed with protein from the greek yogurt and super filling. They are substantial enough that one is totally satisfying but 2 still leaves me with breakfast calories remaining for my day. I store these in my fridge for easy grab and go snacks and if for some bizarre reason you don’t eat them fast enough, they freeze really well!

Also, word to the wise, you will want to eat these right out of the oven. But, you must resist! If you tear into these right away half of your oat cup will be stuck to your baking cup and you will think you have failed. You have not failed! Refrigerate these for about an hour and then you will have oat cup goodness that comes right out of the baking cup!


Print

Banana Yogurt Oat Cups


Course Breakfast, Snack
Servings 12 oat cups

Ingredients

  • 3 very ripe bananas
  • 1 cup plain greek yogurt
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 tablespooon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1 pinch salt
  • 2 cups old fashioned oats
  • 12 baking cups

Instructions

  1. Preheat oven to 375*

  2. Add all ingredients except for oats into a food processor or blender.  Blend until smooth and well mixed.  

  3. Once the banana and yogurt mixture is combined, add the oats and pulse food processor or blender about 15-20 times until oats start to break down but are not completely blended.  

  4. Pour into lined muffin tray.  Depending on the size of your bananas, you will get approximately 12 muffins.  If you use very large bananas this may yield more.  

  5. Bake for 20-25 minutes or until the edges start to turn golden and the tops are firm.  Remove from oven and let sit in muffin tray for 10 minutes.  Move to an airtight container and chill in the refrigerator.  They will be ready to eat once completely chilled, about an hour. 

Recipe Notes

I like served these best at room temperature but you can serve hot or cold as preferred!