A mini muffin tin turns this banana-and-oat mixture into 12 small pancake bites. Cinnamon and a sugar substitute add flavor, while egg and almond milk bring the batter together.
The recipe takes about 10 minutes to prepare and 15 minutes to bake. Mash the banana thoroughly before mixing so its moisture and sweetness are distributed across all 12 bites.
Ingredients
- 1 cup rolled oats
- 1 mashed banana
- 1 tsp cinnamon
- 2 tbsp sugar substitute
- 1 egg
- ¼ cup almond milk
Instructions
- Preheat the oven to 350°F and prepare a mini muffin tin.
- Add the rolled oats, mashed banana, cinnamon, sugar substitute, egg, and almond milk to a mixing bowl.
- Stir until the egg is fully incorporated and the oats are evenly coated.
- Divide the mixture among 12 spaces in the mini muffin tin.
- Bake for 15 minutes, until the bites are golden and set.
- Allow them to cool briefly before removing them from the tin.
Portion the Batter Evenly
Mash the banana with a fork until no large pieces remain, then mix it with the egg and almond milk before working everything through the oats. Scrape the sides and bottom of the bowl to distribute the cinnamon and sugar substitute evenly.
Stir the mixture just before portioning so the oats do not settle at the bottom. Fill the 12 mini muffin spaces as evenly as possible, giving each one a similar balance of oats and liquid. Even portions are more likely to reach the golden, set stage together during the stated 15-minute bake.
Let the bites stand in the tin briefly after baking, then loosen their edges gently before lifting them out. Serve warm or allow them to cool completely. Refrigerate leftovers in a covered container because the bites contain egg, banana, and almond milk. Separate stacked layers so the moist bites do not stick together.
