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 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. This healthy muffin recipe is a variation on our popular Baked Banana-Nut Oatmeal Cups by Carolyn Casner.

Carolyn Casner
EatingWell.com, March 2021

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Credit: Jamie Vespa

Recipe Summary

active:
15 mins
total:
50 mins
Servings:
12
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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 blueberries and pecans. Divide the mixture between the muffin cups (about 1/3 cup each). Bake until a toothpick inserted into 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.

To make ahead

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

Nutrition Facts

181 calories; fat 6g; cholesterol 33mg; sodium 124mg; carbohydrates 28g; dietary fiber 3g; protein 5g; sugars 12g; saturated fat 1g; vitamin a iu 127IU.
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