Mini Banana Oatmeal Muffins
These mini banana oatmeal muffins are delicious.
40 mins
24 Serving(s)
Ingredients
- 1 cup old-fashioned rolled oats
- 1 Schnucks large egg, lightly beaten
- 3/4 cup Chobani® non-fat plain Greek yogurt
- 1 large ripe banana, mashed
- 1/4 cup plain or cinnamon applesauce
- 1/4 cup unsweetened almond or coconut milk
- 3 tbsp. Schnucks honey
- 1 tsp. McCormick® ground cinnamon
- 3/4 tsp. baking powder
- 3/4 tsp. Schnucks pure vanilla extract
- 1/8 tsp. salt
- toppings of choice (see recipe notes)
Instructions
- Preheat oven to 350°F. Spray mini muffin tin with baking spray. In large skillet, toast oats over medium heat 8 minutes or until golden brown, stirring occasionally.
- In large bowl, whisk egg; whisk in yogurt, banana, applesauce, milk, honey, cinnamon, baking powder, vanilla and salt until combined. Fold oats into egg mixture until combined.
- Evenly divide oatmeal mixture into prepared cups, filling 3/4 full; add toppings, if desired. Bake 20 minutes or until wooden pick inserted in center of muffins comes out clean. Cover and refrigerate leftovers up to 2 days.
- Almond or peanut butter
- Blueberries
- Pomegranate seeds
- Raspberries
- Chopped apples
- Cashews
- Dark chocolate
- Dried apricots
- Mangoes
- Strawberries
- Sliced almonds
- Pecan pieces
- Toasted coconut
Nutrition Facts
127 Calories Per ServingFat: 2gCholesterol: 31mgSodium: 194mgCarbohydrates: 22gFiber: 2gSugars: 11gProtein: 6gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe