I fear calling this idea a “muffin” as it really is more of an oatmeal cup (whatever that is!). The idea comes from Robyn’s Core Muffins recipe posted on BlogToLose. I’m glad I tried them they are a great breakfast idea, especially when you are on the run. Make a batch on the weekend and have grab-able oatmeal all week long!
The toddler liked everything about them except the blackberries. I had to use a frozen mixed berries as I didn’t have any other fruit options at home. He’s just not a fan of blackberries. So every time he’d hit one he’d ask me to eat it. It was kind of funny. He did devour two the morning we made them, although he had a hard time waiting for them to cool, as you can see in the photo. I love pouty toddler pictures!
The only thing I changed from the original recipe was using Stevia instead of Splenda. You could also use honey, or really skip all together if you don’t like your oatmeal too sweet, the bananas add a nice flavor.
- 3 mashed bananas
- 1 cup skim milk
- 1 tsp Stevia or 1/4 cup splenda
- 2 eggs
- 1 tbps Baking powder
- 3 cups quick oats
- 2 cups frozen blue berries or mixed berries [still frozen]
Preheat oven to 375 degrees
Mix all ingredients except the berries together, and let sit for 5 minutes. Stir in the berries.
Spray a muffin pan and/or liners with with non-stick spray. Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown.
The muffins may stick when hot but are removed easily when cooled for a bit.
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