Banana CranberryOatmeal Muffins
Nutritional Info
- Servings Per Recipe: 23
- Amount Per Serving
- Calories: 159.0
- Total Fat: 5.6 g
- Cholesterol: 0.7 mg
- Sodium: 116.4 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 1.3 g
- Protein: 1.9 g
View full nutritional breakdown of Banana CranberryOatmeal Muffins calories by ingredient
Introduction
This baked oatmeal is more like a muffin!It has the texture of bread but all the goodness of oatmeal. This is a great vegan recipe and can be gluten free if using gluten free oats. For the oatmeal in the picture, I used blueberries. Feel free to change up the toppings however you'd like and get creative! Enjoy! This baked oatmeal is more like a muffin!It has the texture of bread but all the goodness of oatmeal. This is a great vegan recipe and can be gluten free if using gluten free oats. For the oatmeal in the picture, I used blueberries. Feel free to change up the toppings however you'd like and get creative! Enjoy!Number of Servings: 23
Ingredients
-
Old Fashioned Quaker Oatmeal- Plain, 4 cups (partial grind)
Banana, fresh, 3 large (8" to 8-7/8" long)
Olive Oil, 1/4 cup
Cinnamon, ground, 1 tbsp
Vanilla Extract, 3 tsp
Brown Sugar, 1 cup, packed
Almond Breeze Almond Milk, Unsweetened, 2/3 cup
Salt, 1/2 tsp
Baking Soda, 1 tsp
Raisins, 1/2 cup packed
Tips
Fill liners about 2/3 full. You can sprinkle oats on top of mixture to give them a more decorative look and also add bits of fruit on top.
When spraying liners with non stick spray a little bit goes a long way. One quick spray is more than enough.
Check muffins at about 25 minutes. Baking can range from 25 to 30 minutes. Muffins are totally freezable and edible after thawing.
Directions
Preheat oven to 350 degrees.
Blend oats in blender on low or "food chop" setting until oats are chopped up to a medium grind.
In a large bowl combine dry ingredients: oats, cinnamon, salt, baking soda.
In a medium bowl mash banana with a potato masher or a fork and add oil to help mash the banana and make it softer. Add vanilla extract, milk and brown sugar and mix until dissolved. Add raisins or any other fruit substitute.
Combine wet ingredients with dry ingredients and mix together.
Spray cupcake liners with non stick spray. Scoop mix into cupcake liners. Bake at 350 degrees for 25 to 30 mins or until middle of cups are set and knife is clean. Let cool for 10 to 15 mins and enjoy!
Serving Size: Makes 24 cupcake size muffins
Blend oats in blender on low or "food chop" setting until oats are chopped up to a medium grind.
In a large bowl combine dry ingredients: oats, cinnamon, salt, baking soda.
In a medium bowl mash banana with a potato masher or a fork and add oil to help mash the banana and make it softer. Add vanilla extract, milk and brown sugar and mix until dissolved. Add raisins or any other fruit substitute.
Combine wet ingredients with dry ingredients and mix together.
Spray cupcake liners with non stick spray. Scoop mix into cupcake liners. Bake at 350 degrees for 25 to 30 mins or until middle of cups are set and knife is clean. Let cool for 10 to 15 mins and enjoy!
Serving Size: Makes 24 cupcake size muffins