Whole Oats, Fruit and Nut Muffin Cups
Nutritional Info
- Servings Per Recipe: 25
- 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
View full nutritional breakdown of Whole Oats, Fruit and Nut Muffin Cups calories by ingredient
Introduction
Hearty, crunchy, healthy no sugar, no flour recipe can be gluten free with the right oats. Hearty, crunchy, healthy no sugar, no flour recipe can be gluten free with the right oats.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
Tips
Use Gluten free oats for dietary restrictions
Directions
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.