Strawberry Shortcake Oat Cups
These easy, healthy, strawberry shortcake oat cups are perfect for strawberry season! These tasty treats make a delicious, filling breakfast and are naturally vegan, sugar and flour free, freeze well, and they are also weight-loss friendly!
Servings 4 muffins
Calories 192kcal
Equipment
Ingredients
Shortcake Cups
- 1 banana mashed, 3-4 oz
- 1 tbsp almond butter 0.5 oz
- 1/4 cup plant based milk 2 oz
- 1/2 tsp vanilla
- 1 tbsp ground flax seeds
- 1/2 cup quick oats dry 1 oz
- 1 tsp baking powder
- 1/8 tsp salt
Topping
- 1/2 cup coconut yogurt or greek yogurt, to garnish
- 1.5 cups strawberries to garnish, 9 oz
Instructions
- Preheat the oven to 350°F.
- Mash the banana, milk, almond butter, ground flax, and vanilla in a bowl until smooth, using a fork or potato masher.
- Stir in the oats, baking powder, and salt.
- Lightly grease muffin tins or use silicone baking liners. Fill 4 muffin tins.
- Bake 20-25 minutes, or until golden brown.
- Be sure to let these cool and set for at least 20 minutes. If you break into them too early, they will be gooey (but still yummy).
- Cut the muffins in half and lay them open-faced on a plate. Top with yogurt and strawberries.
Nutrition
Calories: 192kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Sodium: 193mg | Potassium: 369mg | Fiber: 4g | Sugar: 8g | Vitamin A: 83IU | Vitamin C: 36mg | Calcium: 117mg | Iron: 2mg