Low Fat Chocolate Oatmeal Muffins Food

HEALTHY CHOCOLATE OATMEAL MUFFINS RECIPE

Steps:

• Preheat oven to 325. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavor!)
• Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
• Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
• Add eggs, honey, milk and vanilla. Mix to combine.
• Add dry ingredients (including both ground and whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
• Fold in approximately 1/2 cup chocolate chips, if using.
• Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins). You can spray the bottom of the liners lightly with spray oil to make the muffins easier to remove from the wrappers.
• Sprinkle muffin tops with reserved oats and remaining 1/2 cup chocolate chips, press down lightly.
• Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

LOW-FAT BANANA OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Add sugar to mashed bananas and mix.
• Add beaten egg and mix.
• In a separate bowl mix all dry ingredients.
• Add dry ingredients to the banana mixture and mix well.
• Mix in applesauce.
• Add chocolate chips and Stir.
• Spoon into medium size muffin tin (I use paper muffin cups so they won't stick) and fill 3/4's full.
• Bake for 20-25 minutes at 350.
• Enjoy!

LOW-FAT OATMEAL MUFFINS

Steps:

• Soak oats in milk for 1 hour.
• Combine all ingredients in a large bowl.
• Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.
• Bake at 400 F for 20-25 minutes.
• Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.

HEALTHY LOW-FAT BLUEBERRY (OR CHOCOLATE) OATMEAL MUFFINS

Steps:

• Toast oats in a dry saucepan over medium heat until browned.
• Combine oats and milk in a bowl and let stand for 20-35 minutes.
• Preheat oven to 350°F.
• Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well.
• Whisk the flours, baking powder, salt, cinnamon, and nutmeg.
• Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips).
• Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.

LOW FAT CHOCOLATE OATMEAL MUFFINS

Steps:

• Soak the oats in milk for about one hour.
• Preheat the oven to 400.
• Spray the muffin pan with cooking spray.
• Combine the oat mixture with the applesauce and egg whites, and mix until combined. In a separate bowl, whisk the dry ingredients together. Add the wet ingredients to the dry mix until just combined. Add the chocolate chips. Do not over-mix of the muffins will be tough. Spoon the mixture into the muffin pan, forming a total of 12 muffins.
• Bake for 20-25 minutes, or until done. Remove from pan and enjoy.

LOW-FAT CHOCOLATE MUFFINS

Steps:

• In a bowl, combine the first six ingredients.
• Stir in yogurt, milk and vanilla just until moistened.
• Coat muffin cups with nonstick cooking spray; fill two-thirds full.
• Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired.

LOW FAT CHOCOLATE CHIP BANANA MUFFINS

Steps:

• Mash bananas.
• Add remaining ingredients except chocolate chips and mix.
• Add chocolate chips and stir (I start with the 1/2 c and add more if it looks like too little.).
• Pour into grased muffin tins and bake at 350 for approx 15-20 minutes (until toothpick comes out clean).

LOW-FAT CHOCOLATE MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.

EASY LOW-FAT CHOCOLATE OATMEAL

Steps:

• Combine oats and water in a microwave-safe bowl and cook in the microwave for about 1 1/2 minutes. Stir in sugar, cocoa powder, and vanilla extract. Top off with as much milk as desired.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

LOW-FAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400F.
• Coat a 12-hole muffin tin with cooking spray.
• Whisk together the flour, baking powder, and salt in a medium bowl.
• Set aside Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl.
• Set the whites aside.
• Add the brown sugar, applesauce, oil and vanilla to the yolk.
• Mix w/a wooden spoon until well blended.
• Add the flour mixture and stir until well combined.
• With an electric mixer on medium speed, beat the whites until soft peaks form.
• Add whites to the batter along with 4 Tbsp of the chocolate chips.
• Stir until well blended.
• Divide batter equally among the 12 muffin cups.
• Sprinkle 1/2 teaspoon chocolate chips on the top of each muffin.
• Bake until toothpick comes out cleam, about 23 minutes.
• Cool 5 minutes in the tins- then remove muffing to a rack and cool 10 minutes more.