Prep Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:12Yield:12 muffinsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:35 minsTotal Time:50 minsServings:12Yield:12 muffins
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Yield:12 muffins
Yield:
12 muffins
Jump to Nutrition Facts
Jump to recipeHere’s How We Made 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. That’s why we kept the brown sugar in this recipe to 1/3 cup and used bananas, cinnamon and vanilla extract to sweeten these oatmeal cups. Traditional muffin recipes typically have double the amount of sugar, making them more like dessert than a healthy breakfast or snack option.2. Rolledoatsare an excellent source of fiber, specificallysoluble fiber, which can help stabilize blood sugar levels and boost satiety. Each muffin supplies 1/4 cup of rolled oats, so you’ll be getting 3 grams of fiber with each serving.3. The muffin tin is more than a vessel to cook these oatmeal cups, it also doubles down as a way to have individual portions at the ready. This takes the stress out of measuring, makes snack time or breakfast time easy and helps you avoid overeating or under-eating.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterTips From the Eatingwell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Can I use quick-cooking oats in place of the rolled oats?Yes, you can 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. So if you do use quick-cooking oats, the oatmeal cups won’t have the distinctive texture that comes with using rolled oats. But that will be the only noticeable difference, so swap away!I prefer plant-based milk. Can I substitute one for the low-fat milk in this recipe?We like plant-based milk, too! While we didn’t experiment with using them in this recipe, we see no reason why a 1-to-1 substitution wouldn’t work here. Our recommendation is to choose plain, unsweetened plant-based milk. Flavorings and sweeteners will affect not only the nutrition but also the taste.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterCan I use an egg substitute for the eggs?If you’ve got a carton of egg replacement in your refrigerator and want to use it up, these oatmeal cups would be a good way to do that. Refer to the package on how much you’ll need to replace the two large eggs called for in this recipe. You can also substitute with a flaxseed or chia seed egg: Mix 1 tablespoon chia seed or ground flaxseed with 3 tablespoons water and let stand until thickened, about 5 minutes. Note that this will alter the nutritional profile of the recipe a bit.I love using spices. Could others be added here?Our spice cabinet is our happy place too, and we love incorporating spices into dishes in new, fun ways. Tap into your creative cooking side and add the spices you love! Since spices don’t contribute much in the way of nutrition, they’re a fun way to add flavor without impacting blood sugar. Dried ground nutmeg, cloves, five-spice powder or ginger would be a great addition.If I don’t have a muffin pan, could I use something else to bake this?Since this recipe is similar to baked oatmeal, you could bake the mixture in an 8-inch-square baking dish, using the same time and temperature. 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. But keep in mind that a little bit of sugar, especially when paired with other whole foods, such as whole grains, fruits and vegetables, is totally fine for people with or without diabetes. If you choose to use a sugar alternative, we recommend using one designed for baking and referencing the package for making the appropriate substitution.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterI have a nut allergy. Can I omit them or use a seed or other nut if I prefer?Absolutely! The nuts in this recipe are for flavor and aren’t crucial to the recipe, so feel free to omit them. However, if you’re looking for a bit of extra crunch and don’t have an allergy to them, pumpkin seeds or sunflower seeds would be a great substitute. 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 can these be stored, and can I freeze them?Yes, indeed! Wrap each oatmeal cup and store it in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Jump to recipe
Here’s How We Made 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. That’s why we kept the brown sugar in this recipe to 1/3 cup and used bananas, cinnamon and vanilla extract to sweeten these oatmeal cups. Traditional muffin recipes typically have double the amount of sugar, making them more like dessert than a healthy breakfast or snack option.2. Rolledoatsare an excellent source of fiber, specificallysoluble fiber, which can help stabilize blood sugar levels and boost satiety. Each muffin supplies 1/4 cup of rolled oats, so you’ll be getting 3 grams of fiber with each serving.3. The muffin tin is more than a vessel to cook these oatmeal cups, it also doubles down as a way to have individual portions at the ready. This takes the stress out of measuring, makes snack time or breakfast time easy and helps you avoid overeating or under-eating.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterTips From the Eatingwell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Can I use quick-cooking oats in place of the rolled oats?Yes, you can 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. So if you do use quick-cooking oats, the oatmeal cups won’t have the distinctive texture that comes with using rolled oats. But that will be the only noticeable difference, so swap away!I prefer plant-based milk. Can I substitute one for the low-fat milk in this recipe?We like plant-based milk, too! While we didn’t experiment with using them in this recipe, we see no reason why a 1-to-1 substitution wouldn’t work here. Our recommendation is to choose plain, unsweetened plant-based milk. Flavorings and sweeteners will affect not only the nutrition but also the taste.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterCan I use an egg substitute for the eggs?If you’ve got a carton of egg replacement in your refrigerator and want to use it up, these oatmeal cups would be a good way to do that. Refer to the package on how much you’ll need to replace the two large eggs called for in this recipe. You can also substitute with a flaxseed or chia seed egg: Mix 1 tablespoon chia seed or ground flaxseed with 3 tablespoons water and let stand until thickened, about 5 minutes. Note that this will alter the nutritional profile of the recipe a bit.I love using spices. Could others be added here?Our spice cabinet is our happy place too, and we love incorporating spices into dishes in new, fun ways. Tap into your creative cooking side and add the spices you love! Since spices don’t contribute much in the way of nutrition, they’re a fun way to add flavor without impacting blood sugar. Dried ground nutmeg, cloves, five-spice powder or ginger would be a great addition.If I don’t have a muffin pan, could I use something else to bake this?Since this recipe is similar to baked oatmeal, you could bake the mixture in an 8-inch-square baking dish, using the same time and temperature. 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. But keep in mind that a little bit of sugar, especially when paired with other whole foods, such as whole grains, fruits and vegetables, is totally fine for people with or without diabetes. If you choose to use a sugar alternative, we recommend using one designed for baking and referencing the package for making the appropriate substitution.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterI have a nut allergy. Can I omit them or use a seed or other nut if I prefer?Absolutely! The nuts in this recipe are for flavor and aren’t crucial to the recipe, so feel free to omit them. However, if you’re looking for a bit of extra crunch and don’t have an allergy to them, pumpkin seeds or sunflower seeds would be a great substitute. 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 can these be stored, and can I freeze them?Yes, indeed! Wrap each oatmeal cup and store it in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Here’s How We Made This Recipe to Be Healthy and Diabetes-Friendly:
We know that high amounts of added sugar can have a negative impact on blood sugar. That’s why we kept the brown sugar in this recipe to 1/3 cup and used bananas, cinnamon and vanilla extract to sweeten these oatmeal cups. Traditional muffin recipes typically have double the amount of sugar, making them more like dessert than a healthy breakfast or snack option.
Rolledoatsare an excellent source of fiber, specificallysoluble fiber, which can help stabilize blood sugar levels and boost satiety. Each muffin supplies 1/4 cup of rolled oats, so you’ll be getting 3 grams of fiber with each serving.
The muffin tin is more than a vessel to cook these oatmeal cups, it also doubles down as a way to have individual portions at the ready. This takes the stress out of measuring, makes snack time or breakfast time easy and helps you avoid overeating or under-eating.
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Tips From the Eatingwell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Can I use quick-cooking oats in place of the rolled oats?
Yes, you can 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. So if you do use quick-cooking oats, the oatmeal cups won’t have the distinctive texture that comes with using rolled oats. But that will be the only noticeable difference, so swap away!
I prefer plant-based milk. Can I substitute one for the low-fat milk in this recipe?
We like plant-based milk, too! While we didn’t experiment with using them in this recipe, we see no reason why a 1-to-1 substitution wouldn’t work here. Our recommendation is to choose 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?
If you’ve got a carton of egg replacement in your refrigerator and want to use it up, these oatmeal cups would be a good way to do that. Refer to the package on how much you’ll need to replace the two large eggs called for in this recipe. You can also substitute with a flaxseed or chia seed egg: Mix 1 tablespoon chia seed or ground flaxseed with 3 tablespoons water and let stand until thickened, about 5 minutes. Note that this will alter the nutritional profile of the recipe a bit.
I love using spices. Could others be added here?
Our spice cabinet is our happy place too, and we love incorporating spices into dishes in new, fun ways. Tap into your creative cooking side and add the spices you love! Since spices don’t contribute much in the way of nutrition, they’re a fun way to add flavor without impacting blood sugar. Dried ground nutmeg, cloves, five-spice powder or ginger would be a great addition.
If I don’t have a muffin pan, could I use something else to bake this?
Since this recipe is similar to baked oatmeal, you could bake the mixture in an 8-inch-square baking dish, using the same time and temperature. 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. But keep in mind that a little bit of sugar, especially when paired with other whole foods, such as whole grains, fruits and vegetables, is totally fine for people with or without diabetes. If you choose to use a sugar alternative, we recommend using one designed for baking and referencing the package for making the appropriate substitution.
I have a nut allergy. Can I omit them or use a seed or other nut if I prefer?
Absolutely! The nuts in this recipe are for flavor and aren’t crucial to the recipe, so feel free to omit them. However, if you’re looking for a bit of extra crunch and don’t have an allergy to them, pumpkin seeds or sunflower seeds would be a great substitute. 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 can these be stored, and can I freeze them?
Yes, indeed! Wrap each oatmeal cup and store it in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Cook Mode(Keep screen awake)Ingredients3cupsrolled oats (see Tip)1 ½cupslow-fat milk2ripe bananas, mashed (about 3/4 cup)⅓cuppacked brown sugar2large eggs, lightly beaten1teaspoonbaking powder1teaspoonground cinnamon1teaspoonvanilla extract½teaspoonsalt½cuptoasted chopped pecans
Cook Mode(Keep screen awake)
Ingredients
3cupsrolled oats (see Tip)
1 ½cupslow-fat milk
2ripe bananas, mashed (about 3/4 cup)
⅓cuppacked brown sugar
2large eggs, lightly beaten
1teaspoonbaking powder
1teaspoonground cinnamon
1teaspoonvanilla extract
½teaspoonsalt
½cuptoasted chopped pecans
DirectionsPreheat oven to 375°F. Coat a muffin tin with cooking spray.Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in pecans. Divide the mixture among the muffin cups (about 1/3 cup each). Bake until a toothpick inserted in 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.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterTipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Equipment12-cup muffin tinOriginally appeared: EatingWell.com, June 2019
Directions
Preheat oven to 375°F. Coat a muffin tin with cooking spray.Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in pecans. Divide the mixture among the muffin cups (about 1/3 cup each). Bake until a toothpick inserted in 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.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterTipPeople with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Equipment12-cup muffin tin
Preheat oven to 375°F. Coat a muffin tin with cooking spray.
Combine oats, milk, bananas, brown sugar, eggs, baking powder, cinnamon, vanilla and salt in a large bowl. Fold in pecans. Divide the mixture among the muffin cups (about 1/3 cup each). Bake until a toothpick inserted in 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.
Tip
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Equipment
12-cup muffin tin
Originally appeared: EatingWell.com, June 2019
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Nutrition Facts(per serving)176Calories6gFat26gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
