Monday, August 13, 2012

[Chocolate] Banana Oat Muffins

[Chocolate] Banana Oat Muffins
This is one of my "concoctions", of sorts. I've learned how much of this you can substitute for that and such so I decided to try something new for one of our usual breakfast-on-the-go Sunday mornings. It turned out wonderfully delicious! Most of the kiddos had theirs finished off before we were even halfway to church.

  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 2/3 cup old fashion rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup applesauce, the natural "no sugar added" kind (or vegetable oil)
  • 1/2 cup low fat plain Greek yogurt (or light sour cream)
  • 2/3 cup sugar
  • 2 tablespoons milled flax seed + 6 tablespoons water (or 2 eggs)
  • 1 teaspoon vanilla extract
  • 1 cup ripe bananas, mashed (2-3)
  1. In a bowl, combine the flour, oats, cocoa powder, baking soda and salt. In a large mixing bowl, cream the applesauce, yogurt and sugar. Add flax/water mixture and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, beating just until combined.
  2. Pour into greased muffin tins. Bake at 350 degrees for 20 minutes (muffins) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield 12.
Nutritional Info: 139 calories, 1g fat, 29g carbohydrates, 2.5g fiber, 2.5% DV calcium, 3.4% DV iron, 15g sugar, 4g protein, 195mg sodium

[Plain] Banana Oat Muffins
You can also make these just plain banana oat muffins by subbing an extra 1/3 cup of flour for the cocoa.
I also made the discovery that if you use a crystal punch glass (the ones that some with the large crystal punch bowls) to bake your muffins in, they kind of resemble volcanoes, which the kids just loved. :o)

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