Baked Oatmeal Cups
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 184.0
- Total Fat: 6.9 g
- Cholesterol: 12.4 mg
- Sodium: 140.6 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 3.3 g
- Protein: 2.6 g
View full nutritional breakdown of Baked Oatmeal Cups calories by ingredient
Introduction
My kids love these and they're great for breakfast My kids love these and they're great for breakfastNumber of Servings: 30
Ingredients
-
2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
½ cup honey
5 cups, Old Fashioned rolled oats
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk (I used coconut)
Optional toppings: raisins, walnuts, dark chocolate chips, blueberries, craisins, etc.
Tips
DO NOT USE PAPER MUFFIN LINERS! These stick to the paper horribly.
I use a bag of dark chocolate chips and about a cup of dried cherries to add some sweetness and some texture.
Directions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray two and a half 12 capacity muffin tins with cooking spray. DO NOT USE PAPER MUFFIN LINERS! These stick to the paper horribly. Pour mixture evenly into muffin tin cups.
If using toppings, add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Serving Size: Makes 30 full-size muffins
Number of Servings: 30
Recipe submitted by SparkPeople user PANZER3215.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray two and a half 12 capacity muffin tins with cooking spray. DO NOT USE PAPER MUFFIN LINERS! These stick to the paper horribly. Pour mixture evenly into muffin tin cups.
If using toppings, add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Serving Size: Makes 30 full-size muffins
Number of Servings: 30
Recipe submitted by SparkPeople user PANZER3215.