Mediterranean Blueberry Banana Baked Oatmeal Cupcakes

Table of Contents

Description

These soft, naturally sweet oatmeal cupcakes are made with bananas, blueberries, and wholesome oats. They’re perfect for breakfast or a healthy snack—Mediterranean-style, meaning simple, nutritious, and balanced.

Ingredients (Makes 9–12 cupcakes)

Dry Ingredients

1½ cups rolled oats
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon

Wet Ingredients

2 ripe bananas (mashed)
2 eggs
1 cup milk (dairy or plant-based)
2 tbsp olive oil (or melted coconut oil)
1 tsp vanilla extract
2–3 tbsp honey or maple syrup

Add-ins

¾ cup fresh or frozen blueberries
Optional: ¼ cup chopped walnuts or almonds

Instructions

1. Prep

Preheat oven to 180°C / 350°F
Line or grease a muffin tin

2. Mix Dry Ingredients

In a bowl, combine oats, baking powder, baking soda, salt, and cinnamon

3. Blend Wet Ingredients

In another bowl, whisk mashed bananas, eggs, milk, oil, vanilla, and honey

4. Combine

Pour wet mixture into dry ingredients
Stir gently until combined
Fold in blueberries and nuts

5. Bake

Pour batter evenly into muffin cups
Bake for 20–25 minutes
Check with a toothpick (should come out clean)

6. Cool

Let cool for 5–10 minutes before removing

Servings

Makes 9–12 oatmeal cupcakes

Nutritional Info (per cupcake approx)

Calories: ~120–160
Protein: ~4–6g
Carbs: ~18–22g
Fiber: ~3–4g
Healthy fats: ~4–6g

Tips

Use very ripe bananas for natural sweetness
Don’t overmix—keeps them soft
Use silicone molds for easy removal
Add a spoon of yogurt on top before baking for extra moisture

Benefits

✔ High in fiber (oats)
✔ Naturally sweetened
✔ Rich in antioxidants (blueberries)
✔ Great for meal prep

Q&A

Q: Can I make it vegan?
Yes—replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg).

Q: Can I blend oats into flour?
Yes, for a smoother texture.

Q: Can I freeze them?
Yes—store up to 2 months and reheat when needed.

Q: Are they good for weight loss?
Yes—portion-controlled, filling, and nutrient-dense.