Description
These oat muffin cups make for a super easy grab and go breakfast option!
Ingredients
Scale
- 2 cups gluten-free oats
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp ground flax seed
- 1 large mashed banana
- 2/3 cup FODMAP safe milk
- 2 large eggs
- 2 tbsp melted coconut oil
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/3 cup almond slivers
- Non stick cooking spray
Instructions
- Preheat the oven to 400 degrees.
- in a medium size bowl stir the dry ingredients together (from oats through flax seed).
- Mix in the remaining wet ingredients (mashed banana through the vanilla extract) to the dry ingredients, concluding with stirring in the almond slivers.
- Spray a muffin pan with nonstick cooking spray and fill the muffin tins with batter until 3/4 full.
- Bake for 20 minutes or until golden brown.
Notes
Keep the oat cups in an air tight sealed container in the refrigerator for up to a week. These are great to keep stashed in the freezer as well!
Keywords: FODMAP breakfast recipes, low FODMAP breakfast, low FODMAP oatmeal, FODMAP diet oat recipes
