Baked Blueberry Oatmeal Cups

3 cups old fashioned oatmeal

1/4 cup packed brown sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 medium banana, halved lengthwise and sliced

1 cup frozen blueberries, plus a few extra for the last few scoops

1 cup 1% milk

1/3 cup unsweetened applesauce

2 large eggs

1 1/2 teaspoons vanilla


1. Heat your oven to 350, and line a standard-size, 12-cavity muffin tin with cupcake papers (or spray the cavities lightly with non-stick spray)


2. In a medium bowl, combine all of the dry ingredients, the banana and blueberries, and mix well. In a separate medium bowl, combine all of the wet ingredients, and mix well. Add the wet mixture to the dry mixture, and gently mix until well combined.


3. Divide the mixture evenly between the 12 prepared muffin cavities and bake for 20-25 minutes, or until set and firm to the press of a finger. Cool completely before storing in the refrigerator (the cupcake papers will also come off more cleanly if they are cooled all the way).


Makes 12 oatmeal cups.


Per muffin (1/12 recipe): 125 cal; 1.6g fat; 25g crb; 2.8g fbr; 10.7g sugr; 4g pro; 3 WW+ pts.

Per muffin (1/8 recipe): 187 cal; 2.4g fat; 38.5g crb; 4.2g fbr; 16.1g sugr; 6g pro; 5 WW+ pts.

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