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Time
65 min
Level
Basic
Author
eatingwell

Baked Banana-Nut Oatmeal Cups

heart-healthy
soy-free
Note
To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months. Tip: People with celiac disease or gluten sensitivity should use oats that are labeled 'gluten-free' as oats are often cross-contaminated with wheat and barley.
Instructions
1
Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray.
2
Combine oats, milk, mashed bananas, brown sugar, lightly beaten eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in toasted chopped pecans. Divide the mixture among the muffin cups (about 1/3 cup each). Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
Micro nutrients
Total weight
88.91g
Carbs
24.87g
Dietary fiber
3.1g
Sugar
8.36g
Fats
5.39g
Saturated
0.92g
Poly
1.01g
Mono
2.03g
Trans
0g
Proteins
5.1g
Calcium
107.47%
Iron
72.39%
Magnesium
30.1%
Vitamin A
22381.99%
Vitamin C
29.48%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
0mg
Cholesterol
129.45%
Sodium
87.01%
Potassium
58.55%
Percentages are based on a diet of 2000 calories a day.
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