{Healthy} Banana Oat Chocolate Chip Muffins

Wednesday, July 18, 2012

I usually make some kind of banana bread, cake or muffin at least once a month.  (Sometimes more!) 
I can't resist making a fresh batch whenever I see those uneaten bananas ripen to that delicious golden brown. I have a tried and true banana bread recipe that I love and make often {here} but recently found a recipe from this blogger on Pinterest that caught my eye, so I tweaked it a bit and came up with this!
They were quite simply delicious. And although there are bits of tiny chocolate chips, the sugar content is low, there is nearly zero fat, and lots of healthy fiber to make them suitable for a grab-and-go breakfast!


3-4 mashed ripe bananas (the riper, the sweeter, and the better!)
1 egg 
1/2 cup packed brown sugar 
1/3 cup applesauce (the equivalent of one kids' snack pack size!)
1 teaspoon vanilla extract 
1 cup flour (use whole wheat if you can!)
1/2 teaspoon baking soda 
2 teaspoons baking powder 

1 teaspoon cinnamon 
1 1/4 teaspoons salt 
1 cup oats 
1/2 cup mini chocolate chips

You don't need a mixer for this, but I always use one. Toss in your ripe bananas, egg, sugar, vanilla and applesauce and whirl it up. Then add all of the dry ingredients, stirring in oatmeal last. Sprinkle with chocolate chips (you don't need many!) Pour batter into greased cupcake tins or line with liners.

Bake at 350 for 25 minutes.

*Note: You can make them completely sugar free by substituting 12 Splenda packets for the brown sugar and using raisins instead of chocolate chips. 

*Weight Watchers points = 3