Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
Reheat in the microwave for about 40 seconds.
This healthy muffin recipe is a variation on our popularBaked Banana-Nut Oatmeal Cupsby Carolyn Casner.
Jamie Vespa
Here’s how we made over this recipe to be healthy and diabetes-friendly:
1.
We know that high amounts of added sugar can have a negative impact on blood sugar.
Cutting back on added sugar doesn’t mean you have to cut back on flavor.
The variety ensures you’ll get a naturally sweet and delicious bite every time.
Yes, you’re able to use quick oats in place of rolled oats.
The two are fairly interchangeable in baked goods recipes.
The major difference between them is texture.
Rolled oats are a bit thicker and have a larger surface area than quick oats.
But that will be the only noticeable difference, so swap away!
I prefer plant-based milks, can I substitute one for the low-fat milk in this recipe?
We like plant-based milks, too!
Our recommendation is to choose a plain, unsweetened plant-based milk.
Flavorings and sweeteners will affect not only the nutrition, but also the taste.
Can I use an egg substitute for the eggs?
Note that this will alter the nutritional profile of the recipe a bit.
I love using spices, could others be added here?
Tap into your creative cooking side and add the spices you love!
Dried ground nutmeg, cloves, five-spice powder or ginger would be a great addition here.
If I don’t have a muffin pan, could I use something else to bake this?
Start checking for doneness at about 20 minutes and be sure to cool in the pan before serving.
Would it be possible to use a sugar substitute for the brown sugar?
If you prefer to use a sugar substitute for this recipe, then we say go for it.
Can I use other fruit in place of the blueberries?
Yes, you’ve got the option to absolutely use other fruit in this recipe.
Substitute an equal amount of other berries, such as raspberries or blackberries.
Diced strawberries or ripe stone fruits like peaches and cherries would also be delicious here.
I have a nut allergy, can I omit them?
Or use a seed or other nut if I prefer?
No need to chop them; they can just be added directly to the batter.
Note that this swap will alter the nutritional profile of the recipe a bit.
How long do these keep for?
And can I freeze them?
Coat a muffin tin with cooking spray.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
