Mini muffins à l'avoine

Heat oven, grease tin

Preheat the oven to 180°C (350°F). Grease a 12-cup muffin tin well, or line it with paper liners, so the soft cups release easily once baked.

• as needed butter or cooking spray

✅ C'est prêt quand : tin is fully greased or lined and oven is hot

Mix dry ingredients

In a large bowl, stir together the oats, baking powder, cinnamon and the pinch of salt if using, until evenly mixed.

• 240 g rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 small pinch salt

✅ C'est prêt quand : no streaks of cinnamon or baking powder remain

Mix wet ingredients

In another bowl, whisk the mashed bananas, eggs, milk, applesauce and vanilla until smooth and well blended.

• 2 (about 240 g) mashed bananas
• 2 eggs
• 240 ml milk
• 60 g applesauce
• 1 tsp vanilla extract

✅ C'est prêt quand : mixture is smooth with no lumps of banana

Combine, add blueberries

Pour the wet mixture into the dry ingredients and stir just until combined, then gently fold in most of the blueberries.

• all dry mixture from step 2
• all wet mixture from step 3
• 90 g blueberries

✅ C'est prêt quand : no dry pockets remain and blueberries are evenly spread

Fill cups, make faces

Divide the batter evenly among the 12 muffin cups, filling each almost to the top. Press a few reserved blueberries on top of each cup to make a little smiley face before baking.

• all batter from step 4
• 10 g extra blueberries

Bake until set

Bake for 18–20 minutes at 180°C (350°F), until the tops are lightly golden, the eggs are fully cooked and a toothpick inserted in the center comes out clean.

• all filled muffin tin from step 5

✅ C'est prêt quand : tops golden, toothpick comes out clean

Cool and store

Let the cups cool in the tin for 5 minutes, then move them to a wire rack to cool completely. Keep in the fridge up to 4 days or freeze up to 2 months, and pack cooled cups straight into a lunchbox.

• all baked oatmeal cups from step 6

✅ C'est prêt quand : cups are cool enough to handle and release easily