Leftover Oatmeal Muffin Cups

This morning, I made Amelia (3 years old) oatmeal and she decided once it was done that she didn’t want it anymore. So, I decided to use the leftover oatmeal to make Matilda (7 months old now) some oatmeal cups. She ate three in one sitting. Then Amelia ate three. Needless to say, they both loved them!

They have no added sugar – just bananas. And they have the added protein of egg and milk. I used to make these for Amelia when she was learning to eat because they’re super soft and crumble easily, which is perfect for new eaters.

To be honest, I sneak one or two of these every once in a while (when I’m not doing Whole30) because they taste so good and are so easy to eat and make.

Leftover Oatmeal Muffin Cups

  • Servings: 24 mini muffins
  • Difficulty: easy
  • Print


  • 2 ripe bananas
  • 2 cups leftover oatmeal, cooled
  • 1 egg
  • 3/4 cup milk (any kind)
  • 1 teaspoon good quality store-bought (or homemade!) vanilla extract
  • 1/2 teaspoon pumpkin pie spice


  1. Preheat oven to 350 degrees. Grease a mini muffin tin and set aside.
  2. Mash both bananas and stir them into the leftover oats.
  3. Add the egg, milk, vanilla and pumpkin pie spice and stir until fully combined.
  4. Pour mixture to the top of each muffin tin and bake until cooked through, about 18 minutes. Enjoy! 

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