Blueberry Baked Oatmeal Cups
Muffins made from whole grain oats, blueberries and pecan pieces mixed into a cinnamon spiced batter sweetened with bananas and maple syrup!
- 2 medium ripe bananas *see note below
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 & ¾ cups nonfat milk *see note below
- 2 tablespoons salted butter *melted & slightly cooled
- ¼ cup maple syrup *see note below
- 2 & ½ cups whole grain oats *see note below
- ⅔ cup blueberries
- ⅓ cup chopped pecans
Ripe bananas: using super ripe bananas will make your baked oatmeal cups sweet! I always let my bananas sit on the counter for AT LEAST a few days before I mash them up.
Nonfat milk: feel free to use your milk of your choice in this recipe including non-dairy options!
Maple syrup: substitute with sugar-free syrup, honey or agave if preferred.
Whole grain oats: quick oats will also work in this recipe but may result in cups that aren't quite as moist.
Preheat oven to 400°F
Peel bananas and place them in a large mixing bowl. Use a fork to mash both bananas until they are fairly smooth. Add eggs, cinnamon, vanilla extract and baking powder. Whisk until well combined.
Add nonfat milk, maple syrup, and melted butter. Whisk again.
Stir in whole oats, blueberries and chopped pecans (reserve about a tablespoon of pecans to sprinkle on top of your oatmeal cups).
Spray a 12-count muffin tin with nonstick cooking spray and then use a measuring cup to portion batter into each cavity. Sprinkle with reserved pecans. Bake for 20-25 minutes.
Remove cups from the oven and allow them to cool. The cooler they get the more easily they will come out of the muffin tin. Top with additional maple syrup, honey or agave if desired and enjoy!
Serving: 1oatmeal cup | Sugar: 9.5g | Fiber: 3g | Calories: 165kcal | Fat: 6g | Protein: 5g | Carbohydrates: 24g