Pomegranate Oat Snack Cups

 

• 1 small banana

• 2 large eggs

• 1/3 cup 100% pomegranate juice

• 1 teaspoon vanilla extract

• 1/2 cup unsweetened almond milk

• 2 cups quick cooking oatmeal (certified gluten-free if necessary)

• 1 teaspoon baking powder

• 1/3 cup pomegranate arils

• 2 tablespoons coconut oil, partly melted

 

Optional garnish

• Pomegranate arils (about 1/4 cup)

• Nut butter

 

DIRECTIONS:

1. First, preheat oven to 350ºF/180ºC and spray a muffin tin with nonstick cooking spray.

2. 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.

3. Add the oats, baking powder, 1/3 cup pomegranate arils, coconut oil, and mix until smooth.

4. Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (1/4 cup) on top.

5. Bake for about 20 minutes.

 

Makes: 12. 1 snack cups = 0.3P, 1.5C, 1F