5-Grain Whole Oat Seed & Fruit Muffin Cups No sugar, no flour
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 25
Ingredients
Recipe: 5-Grain Whole Oats & Fruit Muffin Cups Makes 50 or so mini muffins or less cupcake or larger muffins.• 4 bananas (2 fresh ripe and 2 super ripe / black frozen then thawed)• 1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)• 3 eggs• 1 tbsp Baking powder• 10 small packets of splenda or fresh honey to taste• 3 cups (240g) Old Fashion or Rolled Oats) (you know, Oatmeal !) (I use the 5 grains)• 1 tsp vanilla extract• 1/2 cup Raisins Optional items (that I always add)• 1/4 cup Blueberries (frozen or fresh no sugar or additives)• 1/2 cup Pecan pieces• 1/4 cup dried or fresh frozen cranberries (no sugar or additives)• 1/3 cup Flax seed (optional) Preheat oven to 375 degreesMix all ingredients except the bananas and fruit together, (I use electric mixer) and let sit while you prepare the muffin pans. Spray a muffin pan and/or user paper liners with with non-stick spray.Stir the fruit and nuts and/or chocolate chips into the oatmeal batter.Spoon batter into muffin cups until all used. (I've used mini's, cupcake sized and big muffin size) just bake the mini's a little less and the big ones an extra 5-10 min's They should be just about filled. They will not rise higherBake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch. Let them cool before removing from paper or tin or they will fall apart.Refrigerate or freeze to storeEnjoy your health ! We both use fruit instead of Chocolate chips. She uses Gluten-free oats. I use a 5-whole-grain sunflower seed oat mix (in the bulk/health area of grocery store) and STEEL-CUT whole oats, plus pecans, a lot of raisins, blueberries, flax seeds and dried cranberries. I also add splenda to sweeten it up a bit (she adds honey). I also used 3 eggs instead of 2. I like to add the bananas at the end, after mixing everything else so they are more chunky, (4 bananas - 2 fresh/ripe and 2 super ripe/black and frozen then thawed before starting).(refrigerate or freeze to store these muffins with fresh fruit). I add the raisins, blueberries cranberries and pecans last and just gently mix with a spoon. I use paper muffin liners and NO spray or oil. They peel off after completely cooled.
Directions
Recipe: 5-Grain Whole Oats & Fruit Muffin Cups

Preheat oven to 375 degrees
Mix all ingredients except the bananas and fruit together, (I use electric mixer) and let sit while you prepare the muffin pans.
Spray a muffin pan and/or user paper liners with with non-stick spray.
Stir the fruit and nuts and/or chocolate chips into the oatmeal batter.
Spoon batter into muffin cups until all used. (I've used mini's, cupcake sized and big muffin size) just bake the mini's a little less and the big ones an extra 5-10 min's They should be just about filled. They will not rise higher
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.
Let them cool before removing from paper or tin or they will fall apart.
Refrigerate or freeze to store

Serving Size: Makes APROXIMATELY 55 or so mini muffins, 25 cupcake size or 18 Big Muffin size.
Servings Per Recipe: 25
Nutritional Info Amount Per Serving
  • Calories: 168.8
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.7 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 5.1 g

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