Easy to prepare, these banana baked muesli cups are a great option for nutritious grab-and-go breakfasts.
– 3 cups old-fashioned oat– 1 1/4 cups plain milk (dairy or non-dairy)– 1 cup mashed ripe banana– 1 egg– 1/2 cup chopped pecan– 1/3 cup maple syrup– 1 teaspoon baking powder– 1 teaspoon pure vanilla extract– 1/2 teaspoon each: fine sea salt, ground cinnamon, ground ginger
Ingredient
Direction
1
Set up the muffin pan and oven. Preheat the oven to 350°F, or 180°C. Use baking spray to grease a muffin tray.
2
Mix batter. Mix the ingredients in a large bowl until evenly blended. For 5 minutes, let the batter rest so the oats may absorb moisture.
3
Bake. Fill muffin cups but not too much. Muesli cups bake 25–30 minutes until a toothpick inserted in the middle comes out clean. Let the pan wire-rack cool for 10 minutes.
4
Serve. Serve hot and enjoy! Cool muesli cups to room temperature before storing. Transfer to a covered container and refrigerate for 4 days or freeze for 3 months.