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EatingWell
Baked Banana-Nut Oatmeal Cups
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
Directions
Tips
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.
Tips
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Tips
Equipment: 12-cup muffin tin
Nutrition Facts
Serving Size:
1 muffin Per Serving:
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.
Exchanges:
1 fat, 1 starch, 1/2 fruit, 1/2 other carbohydrate
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