Since I’m always looking for ways to use my ripe bananas, I chose Jean’s Chocolate Oat Muffin recipe, and added a banana as she suggested for a variation. I also recently joined Weight Watchers Online (again), so I was looking for something a bit healthier. This recipe is perfect for WW because it doesn't use a lot of oil. My kids loved these. They called them brownies because they look and taste more like brownies than muffins.
You should also add this to your collection of recipes to make, when you run out of eggs!
I’m not even going to attempt to calculate my cost, but Jean has calculated this recipe to be $.80.
To make your own oat flour, pulse 3/4 cup of oats in a blender or food processor until it looks like flour. I got about 3/4 cups of oat flour out of it.
Banana Chocolate Oat Muffins
Makes 9 muffins
WW Points+ per muffin : 3
Adapted from The Tasty Cheapskate
1/2 cup unsweetened apple sauce
1/2 cup mashed ripe banana (1 medium)
1 teaspoon canola oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa powder
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup chocolate chips (I used milk)
Preheat the oven to 350F and spray a muffin pan with cooking spray. In my experience, muffins with little fat in them like to stick to paper liners.
Mix all the wet ingredients together in a large bowl. Add the oat flour and sift the rest of the dry ingredients into the same bowl. I like to sift because there have been times when I got little lumps of baking soda in my baking and I don't like that. My cocoa powder was also a bit lumpy. Mix just until combined.
Stir in the chocolate chips.
Bake for 15-20 minutes or until a tester comes out clean.
Cool before serving.