baked oatmeal cups

2 serving Egg - Large - Kroger - 1
118 gram(s) 1 medium banana
1.5 cup Blueberries, fresh
.5 cup Almond Breeze Unsweetened Almond Milk
9 tsp Kroger Light Brown Sugar (by RPOPE001)
1 tsp Pure Vanilla Extract 1tsp (1oz, 28gm = 45cals) (8tsp = 1oz, so, 1tsp = 6 cals) (by CAROL_)
1 fruit (2-1/8" dia) Lemons, peeled
0.33 tbsp "LouAna" Pure Coconut Oil
1 tsp Baking Powder
1 tsp Morton Iodized Salt
28.35 gram coconut oil cooking spray (by KATHEBOS)
240 gram(s) Oats Rolled Gluten Free (uncooked) (by LUCYLAKE)

watch the muffins after 15 minutes!

Preheat oven to 350ºF and line a muffin tin with muffin liners. Spray muffin liners with nonstick cooking spray.
In a medium bowl, mash the banana with a fork until no lumps remain. Add in the almond milk and brown sugar and mix until well blended. Set aside.
In a large bowl, add rolled oats and baking powder and then stir in the pureed banana mixture.
Add in eggs, vanilla extract, lemon zest and salt. Mix well.
Add in melted coconut oil and mix again.
Finally, gently stir in fresh blueberries.
Scoop around 2 tablespoons of mixture into each muffin cup and bake at 350ºF for 20-25 minutes.
Once they are done, remove the rounds from the muffin tin and let cool on a wire rack. Garnish the tops with lemon peel strips and fresh blueberries.


Serving Size: makes 50 1 oz servings