bombshelltobe: Healthy Mini Chocolate Peanut Butter & Banana Muffins! 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) 1/2 tsp Vinegar 11 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 21/2 cup Creamy peanut butter [*All natural would be better] Optional: 1/4 cup peanut butter chips for topping! 1 Instead of vinegar you could also use 1/2 tsp cream of tartar. 2 Or you could use 12-14 packets of stevia. It may vary according to taste and brand of stevia. I personally use NuStevia baking stevia and NuStevia packets. 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. If using optional peanut butter chips, divide evenly over the top of each muffin now.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!!! Katie’s Tip! You could also make 12 regular size muffins with this recipe, which come out to be 116 calories a piece! Nutrition Breakdown 24 Mini Muffins, 58 Calories per Muffin, 3g Fat, 3g Protein, 2g Fiber 5g Carbohydrates 1WWP+* *Weight Watchers Points per serving View high resolution

bombshelltobe:

Healthy Mini Chocolate Peanut Butter & Banana Muffins!

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)
  • 1/2 tsp Vinegar
  • 11 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
  • 21/2 cup Creamy peanut butter [*All natural would be better]
  • Optional: 1/4 cup peanut butter chips for topping!

1 Instead of vinegar you could also use 1/2 tsp cream of tartar.

2 Or you could use 12-14 packets of stevia. It may vary according to taste and brand of stevia. I personally use NuStevia baking stevia and NuStevia packets.

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. If using optional peanut butter chips, divide evenly over the top of each muffin now.


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!!!

Katie’s Tip!

You could also make 12 regular size muffins with this recipe, which come out to be 116 calories a piece!

Nutrition Breakdown

24 Mini Muffins, 58 Calories per Muffin, 3g Fat, 3g Protein, 2g Fiber
5g Carbohydrates
1WWP+*

*Weight Watchers Points per serving

(Reblogged from eatskinnybeskinny)

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