Table of Contents
This single ramekin oatmeal cake muffin comes together in minutes and bakes in under 30. It uses pantry staples and a half banana for natural sweetness, so no fancy prep is needed. The method is blender friendly which keeps cleanup minimal for a hectic morning. Follow the simple steps and you will have a warm, satisfying snack or breakfast in less than an hour.
Quick Oatmeal Cake Muffin for Busy Mornings
A quick and easy oatmeal cake muffin made in a single ramekin, perfect for busy mornings.
- Total Time: 35 minutes
- Yield: 1 serving 1x
Ingredients
Scale
- 1/2 banana
- 1/2 cup oats
- 1/2 cup plant milk
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
Instructions
- Add all ingredients to a blender.
- Blend until smooth.
- Pour batter into an oven safe baking ramekin.
- Preheat oven or toaster oven to 400°F.
- Bake for 20 to 25 minutes at 400°F.
- Garnish with more cinnamon and sugar.
- Let cool.
Notes
Store a cooled cake muffin in an airtight container in the fridge for up to three days. Can be reheated in the microwave or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg