Flourless Sugar-Free Oatmeal-Banana-Chocolate Chip Muffins

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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!

Apple Cinnamon Oatmeal Muffins

The transition is made. My routine has switched from open windows, cotton clothes and light, summery fare to dark mornings, sweatshirts and oven-hot meals.

Autumn is in full swing! The trees sport vibrant reds and oranges and are beginning to drop their leaves. Pumpkins and gourds are everywhere, decorating porch railings and stoops. Apples are featured in every grocery store, in big, paper sacks. Fresh, sweet, juicy local apples.

I used one of those apples for these muffins. It's part of my never-ending search for ways to work oat bran into my life. This recipe was invented one chilly day last week--lightly sweet with a gently spicy fragrance, they were just right with a cup of tea, the very essence of a fall day.



Pretty nice crumb for a muffin without flour, eh?


Apple Cinnamon Oatmeal Muffins
makes 10 standard-sized muffins

1 cup oat bran cereal
1 cup old-fashioned oats
1/4 cup sugar (I used Whey Low Type D granular for substitute)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk
1/3 cup light vegetable or canola oil
2 eggs, lightly beaten
1 apple, peeled, cored and chopped

Whisk together dry ingredients to combine; in a separate bowl mix together milk, oil and eggs. Pour milk mixture into the oat mixture and stir just until moistened. Add chopped apple and gently stir to incorporate. Don't overwork the mixture.

Spoon into greased muffin cups and bake at 350*F for 8-10 minutes, or until golden brown on top. Cool for 5 minutes before removing from muffin tins to cool completely.

Note: If you prefer a sweeter muffin consider doubling the sugar; the spices could also be doubled for a stronger presence. To reduce fat, substitute half the oil with applesauce or prune puree.

Variation: Substitute apple cider for the milk and omit the chopped apple; obviously this increases the natural sugar content of the muffin, but it still doesn't become overly sweet. (Added October 20, 2008)

Flax Muffins

Mr.W and I share one vehicle. But because I don't work outside of the home, it's not a problem for us, most of the time.


Except when I'm having a sweet tooth attack. I remember last winter I ate a whole bag of marshmallows out of my pantry. Yeah.


So if I'm going to be good, and eat the way I should, I have to keep safe snacks around the house. Like string cheese, thin-sliced pepperoni, frozen berries, sugar-free whipped cream (or at least heavy cream to make my own), sour cream, sugar-free pudding mixes, sugar-free soy milk in various flavors, and these muffins.


Flaxmeal is extremely good for you, chock full of omega-3 fatty acids. And these muffins are a perfect way to get that sweet fix without cheating.


A few things I feel I must mention about these muffins:

• I have never made these with real sugar or all-purpose flour; I have only made these as low-carb muffins.
• Using stevia, as I do, they are only very lightly sweetened.
• These actually taste BETTER after they've been frozen, IMHO.
• Because these muffins are very high in fiber they may cause a... well... a laxative effect if you eat too many.
• I often use these as a meal replacer--one with a cup of yogurt does the trick.

This recipe is not originally mine; it is an adaptation of this one.




Spiced Sour Cream and Flaxseed Muffins
makes 1 dozen muffins


Beat together in a small bowl:


3 large eggs
1/2 cup sour cream


Add:


1/2 cup sugar (or equivalent sweetness using artificial sweetner; I use 1/2 tsp stevia powder) 1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 pinches ground cardamom


Once this is all mixed together, add in a slow stream while stirring:


6 tablespoons melted unsalted butter, cooled


In another bowl, combine:


1 cup flax meal
1/4 cup flour (I use soy flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon oat bran (optional)


Add wet mixture to dry and mix well. Add:


1-1/2 ounces sliced almonds or nut of choice (optional)


Stir to combine. (Variation: you could omit nuts altogether, or sprinkle them on top of the muffins before baking.)


Pour muffin mixture into greased muffin pan and bake in a preheated 350*F oven for 15-20 minutes or until puffed and a cake tester comes out clean.


This is a very versatile recipe that can be adapted according to your tastes and dietary needs; this recipe is also excellent with added cocoa (actually in the photo I had added 1/4 cup cocoa to the recipe), can be adjusted with other ingredients and flavoring extracts, or even made with savory seasonings + less sweetener as a bread replacement (one Thanksgiving I made these with garlic & onion powder and toasted to use in my stuffing). Try different flavorings and nuts as desired. These freeze extremely well.




I topped my muffins with a sweetened sour cream, dusted with a little freshly ground nutmeg. Perfect for a sweet treat or a quick bite on-the-go!




Mrs.W