- 1 egg
- 1 small to medium ripe banana
- 1 teaspoon Nielsen-Massey® Pure Vanilla Extract
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- 1 tablespoon granulated sugar OR 1 tablespoon honey
- Non-stick spray or softened butter
- ½ cup rolled oats or quick oats
- Pinch of cinnamon
- ½ teaspoon baking powder
- Pinch of salt
- Fresh blueberries or other fruit for topping
Directions
Pre-heat oven to 350°F.
Grease a single 1-cup (8oz) oven-proof ramekin (or similar pan or bowl) with non-stick spray or softened butter.
Place remaining ingredients together in a blender or food processor.
Blend until the mixture is evenly mixed.
Pour or scoop mixture into the greased ramekin(s).
Bake for about 20-25 minutes until the edges pull away and a toothpick inserted in the middle comes out clean.
Let cool for 5-10 minutes and top with desired fruit.
Notes:
- You can easily increase the yield of the recipe, just double, triple the ingredient quantities and divide into multiple ramekins. A jumbo muffin tin also works well.
- You can also cook in the microwave for between 90-120 seconds in a larger, microwave safe dish.
- Make sure the batter only fills 2/3 of the ramekin/baking dish as this puffs quite a bit in the oven. We used an 8oz ramekin for this recipe.
- Recipe by Jessica Ellington
- 1 egg
- 85-100 grams ripe banana
- 4 grams Nielsen-Massey® Pure Vanilla Extract
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- 12 grams granulated sugar OR 20 grams honey
- Non-stick spray or softened butter
- 40 grams rolled oats or quick oats
- Pinch of cinnamon
- ½ teaspoon baking powder
- Pinch of salt
- Fresh blueberries or other fruit for topping
Directions
Pre-heat oven to 176°C.
Grease a 226 gram oven-proof ramekin (or similar pan or bowl) with non-stick spray or softened butter.
Place remaining ingredients together in a blender or food processor.
Blend until the mixture is evenly mixed.
Pour or scoop mixture into the greased ramekin(s).
Bake for about 20-25 minutes until the edges pull away and a toothpick inserted in the middle comes out clean.
Let cool for 5-10 minutes and top with desired fruit.
Notes:
- You can easily increase the yield of the recipe, just double, triple the ingredient quantities and divide into multiple ramekins. A jumbo muffin tin also works well.
- You can also cook in the microwave for between 90-120 seconds in a larger, microwave safe dish.
- Make sure the batter only fills 2/3 of the ramekin/baking dish as this puffs quite a bit in the oven. We used an 8oz ramekin for this recipe.
- Recipe by Jessica Ellington