Lemon-coconut Baked Oatmeal Cups - fitness diet

Are you tired of the typical bran muffin that isn’t too flavorful and limited in the nutrients it packs? Avoid the same old routine, and spruce up your breakfast with this lemon-coconut baked oatmeal cups recipe.

With a little bit of prep you can have a unique, flavorful, and healthy muffin to get your morning started on the right foot.

If you like this recipe, then try more healthy and hearty muffin recipes here.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 tbsp  ground flaxseed plus 6 tbsp water (or 2 eggs)</li>
                                            <li>3  overripe medium bananas</li>
                                            <li>1⁄4 cup creamy almond butter</li>
                                            <li>3⁄4 cup  unsweetened vanilla almond milk</li>
                                            <li>1⁄4 cup pure maple syrup (optional)</li>
                                            <li>1⁄4 cup  lemon juice</li>
                                            <li>1 1⁄2 tsp  vanilla extract</li>
                                            <li>3 cups  old-fashioned oats</li>
                                            <li>1⁄3 cup  unsweetened flaked or shredded coconut</li>
                                            <li>1 tbsp  baking powder</li>
                                            <li>1⁄4  tsp salt</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Preheat oven to 350°. Spray a 12-cup muffin tin with cooking spray.</li>
                                    <li>Combine flax and water (or eggs) in a small bowl.</li>
                                    <li>Place bananas in a large mixing bowl. Mash with a fork. Add almond butter, almond milk, maple syrup, lemon zest and juice, vanilla, and flax mixture. Stir until combined.

Add oats, coconut, baking powder, and salt, stirring to combine.

                                    <li>Spoon batter into tin.</li>
                                    <li>Bake 25 to 28 minutes, or until set and lightly browned. Cool for 20 minutes on a cooling rack before removing from tin.</li>
                                    <li>Store in an airtight container in the refrigerator.</li>

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