Ingredients:
- 1 3/4 cups Old Fashioned Oats (use gluten free if sensitive)
- 3 Egg whites
- 3/4 cup Cocoa powder
- 1/2 cup Banana, mashed
- 1/2 cup Plain Greek yogurt (I used Chobani)
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Hot water
- 1 cup Sugar substitute OR 1/4 cup + 2 tbs baking stevia OR 12-14 packets stevia (or to taste, it may vary with the brand of stevia)
- 1/2 cup Creamy peanut butter
Method:
1. Preheat oven to 350 degrees. Line a 24 cup mini muffin pans with silicone mini muffin liners, or spray muffin tin with non-stick cooking spray. Set aside. Place the peanut butter in a mug or microwave safe bowl, and microwave for 30-45 seconds, or until melted.2. In a blender, (or food processor), mix all of the ingredients together. Blend until oats are ground and mixture is smooth.
3. Place mixture in a large liquid measuring cup, and divide batter between muffin tins.
4. Place muffin tin in the oven and bake for for 12-15 minutes, or until a toothpick comes out clean. Cool muffins before removing from pan. ENJOY!!
Servings: 24 Mini Muffins
Calories: 58 Calories per Muffin
Weight Watchers Points Plus Value: 1 per Muffin
Nutritional Breakdown: 3 g Fat, 3 g Protein, 2 g Fiber, 5 g Carbohydrates per Muffin
I love Katie's site, Dashing Dish! So many wonderful recipes. Thanks Katie!
Hope everyone is having a wonderful weekend!
~blessings~
+of+RaggedyfriendsSH2.bmp)
~Pam
Oh Pam...these look super yummmy! I'll have to give them a whirl! Thanks so much for posting :)
ReplyDeleteOh my those look so yummy, got the recipe and will see if I can talk my daughter into making some for us. lol. I find it hard to do much cooking with my back anymore. Thanks for sharing! Love and Hugs!
ReplyDeleteThose muffins look wonderful, Pam! Thanks for sharing. I'll have to check out that site.
ReplyDeleteHi Pam,
ReplyDeleteOoo, those muffins look delicious! Hope you're having a wonderful week. ((hugs))