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3 cups rolled oats
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1 ½ cups low-fat milk
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2 ripe bananas, mashed (about 3/4 cup)
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⅓ cup packed brown sugar
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2 large eggs, lightly beaten
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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½ teaspoon salt
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1 cup fresh blueberries
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½ cup chopped toasted pecans
Baked Blueberry & Banana Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. The nutty flavor of the pecans and the sweetness from fresh blueberries and banana make for an extra-tasty snack or breakfast. Make a batch over the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. This healthy muffin recipe is a variation on our popular Baked Banana-Nut Oatmeal Cups recipe, by Carolyn Casner.
Nutrition Information
147
Calories
20g
Carbohydrates
29g
Protein
642mg
Potassium
4g
Fiber
5g
Sugar
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