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Oatmeal Muffins

by Mercedes Sandoval featured in Healthy Muffin Tin Breakfasts 4 Ways

Ingredients

for 4 servings

  • 1 banana
  • 1 egg
  • 1 teaspoon
    vanilla extract
  • ½ cup
    almond milk (120 mL)
  • ¼ cup
    maple syrup (85 g)
  • ½ cup
    greek yogurt (140 g)
  • 1 ½ cups
    rolled oats (150 g)
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    cinnamon
  • salt, to taste

Optional Toppings

  • strawberry, sliced
  • blueberry
  • apple, sliced
  • dark chocolate chip
  • nut, chopped
  • ½ cup
    dried cranberry (60 g)
    Calories 237
    Fat 2g
    Carbs 48g
    Fiber 4g
    Sugar 21g
    Protein 7g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. Mash banana in a large bowl until smooth and mix in all wet ingredients. Stir in dry ingredients until thoroughly mixed.
  3. Pour batter into greased muffin tin, filling each tin about ⅔ full.
  4. Top each muffin with toppings.
  5. Bake for about 30 minutes or until a toothpick comes out clean.
  6. Enjoy!
 

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