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An overhead photo of multiple baked oatmeal muffin with one in focus.

Tropical Baked Oatmeal Muffin Cups | Gluten Free, Dairy Free & No Sugar Added

These tropical baked oatmeal muffin cups are gluten free, dairy free and low in fat! The perfect make-ahead on-the-go breakfast!
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 24 Muffins
Calories 160kcal


  • 2 1/2 cups gluten free oats
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup cashews finely chopped
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 2 super ripe bananas smashed
  • 1 cup lite coconut milk
  • 1 egg
  • 2 egg whites
  • 2 tsp vanilla
  • 3 tbsp coconut oil melted and cooled
  • 2 large Zespri SunGold Kiwifruit finely diced
  • 1 cup pineapple finely diced
  • 1 large Zespri SunGold Kiwifruit thinly sliced


  • Preheat the oven to 375 F.
  • In a bowl, mix together the oats, coconut, cashews, baking powder, ginger, and salt.
  • In another bowl, mix together the banana, coconut milk, egg, egg whites, vanilla, coconut oil, diced Zespri SunGold Kiwifruit and pineapple. Combine the wet with the dry and let the batter sit for 10 minutes.
  • Spray 24 regular-sized muffin tins with non-stick cooking spray or use silicon muffin tins.
  • Divide the batter between each of the muffin tins. Smooth out the surface, then top each with a slice of Zespri SunGold Kiwifruit.
  • Bake for 25 minutes or until you see a very light golden brown color along the edges. Allow them to cool on a rack for at least 30 minutes before removing them carefully from the tin.
  • Enjoy immediately, or pop into a freezer bag and freeze. When ready to eat, either simply thaw in the fridge over night (and enjoy at room temperature) or pop it into the microwave for 20 seconds to enjoy warm.


Calories: 160kcal