Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 | Hy-Vee large eggs | |
| 1 tbsp. | Hy-Vee vanilla | |
| 1 c. | Hy-Vee unsweetened applesauce | |
| 1 c. | Hy-Vee Select pure maple syrup | |
| 1 | ripe banana, mashed | |
| 1 c. | blueberries | |
| 5 c. | Hy-Vee old-fashioned oats | |
| 1 tsp. | Hy-Vee salt | |
| 3 tsp. | Hy-Vee baking powder | |
| ¼ c. | ground flax seed | |
| 1 tbsp. | Hy-Vee cinnamon | |
| 2 ½ c. | Hy-Vee skim milk |
Directions
- Preheat oven to 350 degrees. Line 24 muffin cups with liners and spray with non-stick cooking spray.
- In a large bowl, mix eggs, vanilla, applesauce and maple syrup together. Add mashed banana and blueberries.
- In a separate bowl, mix together oats, salt, baking powder, flax seed and cinnamon. Add milk to dry mixture. Combine oatmeal mixture with egg mixture. Fill muffin cups.
- Bake 35 to 40 minutes or until set. Best eaten warm with additional milk served on top. Can also freeze in freezer-safe bag and reheat when needed.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 15mg
- Sodium: 190mg
- Total Carbohydrates: 25g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Back to School 2012.