
Pomegranate Oat Snack Cups
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1 small banana
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2 large eggs
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1/3 cup 100% pomegranate juice
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1 teaspoon vanilla extract
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1/2 cup unsweetened almond milk
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2 cups quick cooking oatmeal (certified gluten-free if necessary)
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1 teaspoon baking powder
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1/3 cup pomegranate arils
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2 tablespoons coconut oil, partly melted
Optional garnish
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Pomegranate arils (about 1/4 cup)
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Nut butter
DIRECTIONS:
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First, preheat oven to 350ºF/180ºC and spray a muffin tin with nonstick cooking spray.
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Then, place banana in a medium size bowl and mash until smooth. Add the eggs, pomegranate juice, vanilla extract, and unsweetened almond milk. Whisk until combined.
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Add the oats, baking powder, 1/3 cup pomegranate arils, coconut oil, and mix until smooth.
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Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (1/4 cup) on top.
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Bake for about 20 minutes.
Makes: 12. 1 snack cups = 0.3P, 1.5C, 1F