Sunday, July 20, 2014

Chocolate Banana Oat Muffins

Muffins are one of my all-time favorite baked goods. As long as you have a good base recipes, you can add whatever you like to them and they'll almost always turn out delicious and beautiful. Some people say muffins are just ugly cupcakes, and sometimes they can end up that way. This recipe has all the yumminess of one of those "cupcake-muffins" without the guilt. Low-fat, whole-grain, and fiber-rich - what's not to love?

Chocolate Banana Oat Muffins
Servings: 12

  • 3 ripe bananas
  • 1/4 cup unsweetened apple sauce
  • 1 1/4 cup white whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp canola oil
  • 1/4 cup honey
  • 2 large egg whites
  • 1 tsp vanilla
  • 1/2 cup rolled oats
  • powdered sugar, for dusting

  1. Preheat oven to 325 degrees. Line a muffin tin with 12 liners.
  2. In a large mixing bowl, blend together oil and honey. Add egg whites, bananas, applesauce, vanilla, and beat at medium speed until thick. Scrape down sides of bowl.
  3. In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
  4. Add flour mixture to banana mixture and blend at low speed just until combined. Mixture may be a bit lumpy. Fold in oats.
  5. Fill muffin tins about 2/3 way. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool muffins on a wire rack. Dust with powdered sugar if desired.

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