Breakfast cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
5 cups old fashioned oats 1/4 cup ground or whole flaxseed 1 tsp salt 3 tsp baking powder 3 tsp cinnamon 3 egg whites 1 tbsp vanilla 1/4 cup maple syrup 3 cups unsweetened coconut or almond milk like Silk or skim milk 3/4 cup unsweetened shredded coconut 1/2 cup dark chocolate chips 1/4 cup raisins 1/2 cup chopped dates 1/2 cup walnuts 1/4 cup pepitas or sunflower seeds 1/4 cup dried cranberries cupcake cups
Line 2 muffin tins with 24 cupcake cups
Preheat oven to 350 degrees
Mix all dry ingredients listed first and set aside.
Mix all wet ingredients and add to dry, mix well.
Add in all mix-ins. You can swap out ingredients for others. Pecans for walnuts or dried blueberries instead of cranberries etc. Make them to your taste. You can also add in mashed banana or pumpkin. Have fun and experiment with your mix-ins.
Divide the batter between 24 muffin cups. Top with shredded coconut, pepitas or oats.
Bake for 35 min until firm.
Serving Size: makes 24 cups
Number of Servings: 24
Recipe submitted by SparkPeople user MORGELLA.
Preheat oven to 350 degrees
Mix all dry ingredients listed first and set aside.
Mix all wet ingredients and add to dry, mix well.
Add in all mix-ins. You can swap out ingredients for others. Pecans for walnuts or dried blueberries instead of cranberries etc. Make them to your taste. You can also add in mashed banana or pumpkin. Have fun and experiment with your mix-ins.
Divide the batter between 24 muffin cups. Top with shredded coconut, pepitas or oats.
Bake for 35 min until firm.
Serving Size: makes 24 cups
Number of Servings: 24
Recipe submitted by SparkPeople user MORGELLA.
Nutritional Info Amount Per Serving
- Calories: 183.3
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 179.1 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.8 g
- Protein: 4.2 g
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