Mini Banana Oatmeal Muffins
Total Time: 40 minutes • Makes: 24 mini muffins
Schnucks nonstick baking spray
1 cup old-fashioned rolled oats
1 Schnucks large egg, lightly beaten
3/4 cup Chobani® non-fat plain Greek yogurt
1 large ripe banana, mashed
1/4 cup plain or cinnamon applesauce
1/4 cup unsweetened almond or coconut milk
3 tablespoons Schnucks honey
1 teaspoon McCormick® ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon Schnucks pure vanilla extract
1/8 teaspoon salt
Toppings: almond or peanut butter; blueberries, pomegranate seeds or raspberries; chopped apples, cashews, dark chocolate, dried apricots, mangoes or strawberries; sliced almonds; pecan pieces; toasted coconut (optional)
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 3/4 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.
Each serving (3 muffins): about 127 calories, 2 g total fat (0 g saturated), 31 mg cholesterol, 194 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g sugars, 6 g protein