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Warm, right out of the oven, this little muffin made my day today.
Made flourless using trusty old oat bran cereal (which is loaded with lots of good-for-you fiber), this muffin recipe is loaded with mashed banana, oats for texture and sugar-free chocolate chips that I made myself. I also used my favorite sugar substitute to make them diabetic-friendly. They're sweet but not too sweet, with a banana fragrance and flavor that mixes perfectly with those melty bits of chocolate. It's indulgent enough for a dessert but healthy enough for breakfast. Now that's my kind of muffin.
Flourless, Sugar-Free Oatmeal-Banana-Chocolate Chip Muffins
Makes 18 average-sized muffins
Adapted from this original recipe at Half Baked
1-1/4 cup regular-cooking oatemal
1/2 cup low fat sour cream
1/2 cup low fat milk (2%)
1/2 cup white sugar (I used sugar substitute)
1/3 cup canola oil
2 bananas, mashed
1 large egg
1-1/2 cup dry oat bran cereal (found near instant oatmeal and grits in the hot cereal aisle)
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup sugar-free chocolate chips (I make these myself by melting unsweetened chocolate and stirring in sugar replacer, spreading on a baking sheet and breaking apart when set; you could also chop up commercially-purchased sugar-free chocolate mini-bars)
Combine in a large bowl the oats, sour cream and milk. Set aside.
In another bowl, whisk together the sugar (or substitute), oil, bananas and egg.
In a third bowl, combine oat bran cereal, salt, baking powder and soda. Dump into the oats mixture. Add the banana mixture to that oats mixture as well. Stir to combine.
Preheat oven to 400*F. While you're waiting for the oven to come to temperature, line ungreased muffin tins with unbleached muffin cups (if desired) and fill 2/3 full with batter.
Bake 8-12 minutes, or until golden brown and springy to the touch.
Absolutely delicious. When you make these, be sure to wrap them up individually and put them into the freezer--otherwise you'll be tempted to snarf them all!