If you don’t have muffin tins but you want to make muffins, go ahead and form them like cookies on a sheet pan and make muffin tops, they’re the best part of the muffin anyways.
Oatmeal Raisin Breakfast Muffin Tops
Servings
9 Servings
Ingredients
- 1 egg
- 1/2 cup tahini or peanut butter
- 1 medium banana mashed
- 2 tablespoons plain low fat Greek yogurt
- 2 tablespoons maple syrup
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sea salt
- Zest of 1 orange about 1 tablespoon
- 1/3 cup dried cranberries preferably fruit juice sweetened or cherries
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- Combine egg, tahini, banana, yogurt, and maple syrup in a large bowl. Beat together with a fork until smooth.
- Add oats, quinoa flakes (if using), baking powder, spices and salt and stir to combine. Fold in orange zest and cranberries or cherries.
- Scoop 1 – 2 tablespoons of batter onto the prepared baking sheet and repeat until no dough remains. Bake on the center rack for 12 – 14 minutes until the edges are golden brown.
- Cool on the pan for 5 minutes, then transfer to a wire rack and cool completely.
Nutrition
Nutrition Facts
Oatmeal Raisin Breakfast Muffin Tops
Amount per Serving
Calories
166
% Daily Value*
Fat
8.4
g
13
%
Cholesterol
18
mg
6
%
Carbohydrates
20
g
7
%
Fiber
2.9
g
12
%
Sugar
7.9
g
9
%
Protein
5.1
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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