These mini banana oatmeal muffins are delicious.
- Preheat oven to 350°F. Spray mini muffin tin with baking spray. In large skillet, toast oats over medium heat 8 minutes or until golden brown, stirring occasionally.
- In large bowl, whisk egg; whisk in yogurt, banana, applesauce, milk, honey, cinnamon, baking powder, vanilla and salt until combined. Fold oats into egg mixture until combined.
- Evenly divide oatmeal mixture into prepared cups, filling ¾ full; add toppings, if desired. Bake 20 minutes or until wooden pick inserted in center of muffins comes out clean. Cover and refrigerate leftovers up to 2 days.
127 Calories Per Serving
SATURATED FAT: 0G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.