Baked Banana-Nut Oatmeal Cups

Baked Banana-Nut Oatmeal Cups

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From: EatingWell.com, June 2019

Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut—walnuts would be great—or omit them altogether. Make a batch on 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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 3 cups rolled oats (see Tip)
  • 1½ cups low-fat milk
  • 2 ripe bananas, mashed (about ¾ cup)
  • ⅓ 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

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Coat a muffin tin with cooking spray.
  2. 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 ⅓ 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.
  • Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
  • To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
  • Equipment: 12-cup muffin tin

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 176 calories; 6 g fat(1 g sat); 3 g fiber; 26 g carbohydrates; 5 g protein; 20 mcg folate; 33 mg cholesterol; 11 g sugars; 6 g added sugars; 119 IU vitamin A; 2 mg vitamin C; 85 mg calcium; 1 mg iron; 166 mg sodium; 228 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch, ½ fruit, ½ other carbohydrate

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