Banana Raisin Oatmeal Cups
- 3 cups oatmeal, uncooked
- 1/4 cup brown sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 cup mashed ripe banana
- 1/4 cup canola oil
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 cups Hood 1% Lowfat Milk
- 1/2 cup raisins
Preheat oven to 350˚F. Line muffin tins with paper liners.
In a large mixing bowl, combine the oatmeal, brown sugar, salt, and baking powder. Set aside.
In another large mixing bowl, whisk the mashed bananas, oil, eggs, and vanilla until well combined. Whisk in the milk.
Pour the milk mixture into the oats mixture. Add the raisins. Stir well to combine. The batter will be soupy.
Fill the muffin cups to the top with batter, making sure there is an equal amount of fluid and oats in each cup.
Bake for 18 to 20 minutes or until set. Let the muffins set for 5 to 10 minutes. Remove and cool on a wire rack.
Per Serving: Calories: 151, Carbohydrate: 23 grams, Fiber: 2 grams, Protein: 4 grams, Fat: 5 grams, Saturated fat: 1 gram, Cholesterol: 28 milligrams, Sodium: 158 milligrams, Calcium: 90 milligrams.