About the Recipe
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
Ingredients
3 cups rolled oats
1 ½ cups low-fat milk
2 ripe bananas, mashed (about 3/4 cup)
â…“ cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
½ cup toasted chopped pecans
Preparation
Preheat oven to 375°F. Coat a muffin tin with cooking spray.
Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in pecans.
Divide the mixture among the muffin cups (about 1/3 cup each).
Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
Baked Banana-Nut Oatmeal Cups
Calories:
176
Carbs (g):
26
Protein (g):
5
Fats (g):
6
Servings:
1