Rating: 4.5 stars
29 Ratings
  • 5 star values: 19
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.

EatingWell.com, June 2019

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
50 mins
Servings:
12
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This is a great breakfast idea if you're on a 1,500-calorie meal plan. 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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Coat a muffin tin with cooking spray.

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  • 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.

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.

Equipment

12-cup muffin tin

To make ahead

Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Nutrition Facts

1 muffin
176 calories; protein 5.2g; carbohydrates 26.4g; dietary fiber 3.1g; sugars 10.5g; fat 6.2g; saturated fat 1.2g; cholesterol 33.4mg; vitamin a iu 118.7IU; vitamin c 1.8mg; folate 20.2mcg; calcium 85.3mg; iron 1.1mg; magnesium 36mg; potassium 227.9mg; sodium 165.6mg; thiamin 0.1mg; added sugar 6g.

1 fat, 1 starch, 1/2 fruit, 1/2 other carbohydrate

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