YOUR SOLIN GENERATED RECIPE
Baked Banana Oat Egg Cups
Wholesome oats and ripe banana baked into fluffy egg cups with a touch of warm cinnamon for a naturally sweet and satisfying breakfast.
INGREDIENTS
2 large eggs
0.75 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.5 cup rolled oats
0.5 medium banana
0.25 cup unsweetened almond milk
1 tsp ground cinnamon
0.5 tsp vanilla extract
0.25 tsp baking powder
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly grease six wells of a standard muffin tin.
In a medium mixing bowl, mash the half banana with a fork until it reaches a smooth consistency.
Whisk in the whole eggs, liquid egg whites, Greek yogurt, almond milk, and vanilla extract until the mixture is well combined.
Fold in the rolled oats, ground cinnamon, baking powder, and sea salt, stirring until the batter is uniform.
Divide the mixture evenly among the six prepared muffin wells, filling them nearly to the top.
Bake for 20 to 25 minutes until the egg cups are set in the center and the tops are slightly golden.
Let the cups cool in the pan for 5 minutes before carefully removing them to serve warm.