Ingredients
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3 cups rolled oats
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1 ½ cups low-fat milk
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2 ripe bananas, mashed (about 3/4 cup)
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⅓ cup packed brown sugar
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2 large eggs, lightly beaten
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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½ teaspoon salt
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1 cup fresh blueberries
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½ cup chopped toasted pecans
Directions
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Preheat oven to 375°F. Coat a muffin tin with cooking spray.
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Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in blueberries and pecans. Divide the mixture between the muffin cups (about 1/3 cup each). Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
