Whole Oats, Fruit and Nut Muffin Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
Cranberries, .33 cup, chopped Pecans, .33 cup, chopped Banana, fresh, 4 large (8" to 8-7/8" long) Egg, fresh, 3 large **Flax Seed, 10 tbsp Raisins, .5 cup, packed Baking Powder, 2 tsp Almond Breeze Almond Milk, Unsweetened Vanilla, 8 oz Vanilla Extract, .0208 cup Steel Cut Oats, dry, 1 cup Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry), 4 serving *Sucralose (like Splenda), 10 tsp
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
Enjoy your health !
Serving Size: makes 25 cupcake sized
Number of Servings: 25
Recipe submitted by SparkPeople user TRANZFORMER.
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
Enjoy your health !
Serving Size: makes 25 cupcake sized
Number of Servings: 25
Recipe submitted by SparkPeople user TRANZFORMER.
Nutritional Info Amount Per Serving
- Calories: 123.2
- Total Fat: 4.5 g
- Cholesterol: 22.2 mg
- Sodium: 56.9 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.6 g
- Protein: 4.0 g
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