Name: I Quit Sugar with These Oatmeal Cakes – You’ll Make Them Every Day!
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 cakes
Cuisine: American
Ingredients: 2 cups rolled oats; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large ripe bananas, mashed (about 1 cup); 2 large eggs; 1 cup milk (dairy or unsweetened plant-based); 1/4 cup pure maple syrup; 1 teaspoon vanilla extract; 1/4 cup melted coconut oil or unsalted butter; 1/2 cup raisins or chopped nuts (optional)

Method

7 steps

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix mashed bananas, eggs, milk, maple syrup, vanilla, and melted coconut oil until well combined.
Pour wet ingredients into dry ingredients and stir until just combined. Fold in raisins or nuts if using.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe notes

Helpful tips

For a smoother texture, pulse the oats in a blender or food processor before mixing.
Add a handful of chocolate chips or dried cranberries for variation.
Serve warm with a drizzle of nut butter or yogurt.