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| Prep Time | 10 minutes |
| Cook Time | 17 minutes |
| Passive Time | 3 minutes |
| Servings |
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Ingredients
- 1 cup very ripe banana mashed
- 1 cup old-fashioned rolled oats uncooked
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup blueberries fresh or frozen
Ingredients
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Instructions
- Preheat oven to 425 degrees Fahrenheit. Spray large muffin tin with non-stick spray.
- Mash banana until smooth.
- Add banana, oats, beaten egg, baking powder and vanilla to a bowl.
- Stir until just combined.
- Stir in blueberries.
- Using a large spring-release scoop (or spoon) fill muffin tins with batter. I fill to the top, these muffins do not rise very much.
- Bake at 425 degrees for 5 minutes, then decrease oven temperature to 375 and continue baking for 12 more minutes.
- Allow muffins to cool slightly in muffin tin a few minutes. Removing them while hot will likely cause the muffins to break apart as they are very moist.
Nutrition Facts
Blueberry Oatmeal Cups
Amount Per Serving
Calories 321
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 106mg
35%
Sodium 280mg
12%
Potassium 489mg
14%
Total Carbohydrates 61g
20%
Dietary Fiber 8g
32%
Sugars 19g
Protein 10g
20%
Vitamin A
5%
Vitamin C
23%
Calcium
16%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
