Banana and Berry Breakfast Cups

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Total Time (minutes)
40
Difficulty
2
Servings
12
Ingredients
8
Total Prep Time: 10 minutes
Calories Per Serving: 100
Nutrients

Nutrition Facts

Serving Size 92g

Amount per serving
Calories 100 Calories from fat: 10
% Daily Value*
Fat 1.5 g 2 %
Saturated 0 g 0 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 115 mg 5 %
Potassium 170 mg 5 %
Carbohydrate 18 g 6 %
Fiber 2 g 8 %
Sugars 7 g
Protein 4 g
Vitamin A 4 %
Vitamin C 4 %
Calcium 4 %
Iron 4 %
Riboflavin 10 %
Vitamin B6 20 %
Folate 20 %
Vitamin B12 15 %
Selenium 15 %
Manganese 30 %

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

Ingredients

  • 3 slices whole-wheat bread 
  • 1-1/2 cups unsweetened vanilla almond milk 
  • 6 egg whites 
  • 1 tablespoon honey or maple syrup 
  • 1 tablespoon ground cinnamon 
  • 2 DOLE® Bananas, peeled and sliced 
  • 1/2 cup DOLE Blueberries, Blackberries and/or Raspberries 
  • 1 cup low-fat granola

Directions

  1. Preheat oven to 350°F. Place cupcake foil liners in the cups of a regular size muffin tin, set aside.
  2. Tear bread slices into small pieces; set aside. Whisk almond milk with egg whites, honey and cinnamon; set aside. Fill prepared cups alternating bread, banana slices and berries. Pour in almond milk-egg white mixture
  3. Sprinkle granola on top of mixture in muffin cups. Bake 25 to 30 minutes, until firm. Remove and serve warm or at room temperature.
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Banana and Berry Breakfast Cups Prep Time:10 minutes Cook time:40 minutes Serves: 12
Nutrition facts: 100 Calories, 1.5 grams fat
Ingredients: 3 slices whole-wheat bread , 1-1/2 cups unsweetened vanilla almond milk , 6 egg whites , 1 tablespoon honey or maple syrup , 1 tablespoon ground cinnamon , 2 DOLE® Bananas, peeled and sliced , 1/2 cup DOLE Blueberries, Blackberries and/or Raspberries , 1 cup low-fat granola, Directions:Preheat oven to 350°F. Place cupcake foil liners in the cups of a regular size muffin tin, set aside.Tear bread slices into small pieces; set aside. Whisk almond milk with egg whites, honey and cinnamon; set aside. Fill prepared cups alternating bread, banana slices and berries. Pour in almond milk-egg white mixtureSprinkle granola on top of mixture in muffin cups. Bake 25 to 30 minutes, until firm. Remove and serve warm or at room temperature.