10Ingredients
160Calories
40Minutes

Ingredients

  • 2 cups rolled oats
  • 2/3 cup chopped pecans
  • 1/4 cup crystallized ginger (finely chopped, see notes)
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk
  • 2 eggs
  • 1/4 cup maple syrup (Sprouts)
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries (fresh or Sprouts, no need to thaw)
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NutritionView more

160Calories
Sodium5%DV130mg
Fat11%DV7g
Protein10%DV5g
Carbs7%DV20g
Fiber8%DV2g

PER SERVING *

Calories160Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol40mg13%
Sodium130mg5%
Potassium180mg5%
Protein5g10%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber2g8%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Emma M. 25 Feb
I left out the syrup to make them a little healthier. My kids love them. I make them and freeze them for quick breakfasts!
Carolyn W. 10 Feb
Batter was very soupy. I think there should be much less milk in it. Muffins did not cook through even after 15 extra minutes and were like oatmeal in the center. To be fair, I used 8 ramekins and filled them a little fuller than had I used a 12-cup muffin pan. I think fresh blueberries would have cut the soupiness too, as frozen ones give off water. Muffins' flavor was bland and needed more brown sugar and ginger. If I made these again I'd cut the milk down to 1 cup and use 2 T each ginger and brown sugar.