These are a mainstay for me, these days. And as a bonus, H can easily help me make these, since its just dumping everything in the food processor and hitting the switch. (Although he does take a little supervision with the switch, otherwise he would just puree it into smithereens, since he loves watching it swirl around!)
Do you remember the handy scoop from these lovelies? I use the same scoop for mini muffins or two scoops for a standard muffin.
Oh, and by the way, mini muffins are only 1 point. Did you hear that? ONE POINT! Woo Hoo!
Double Chocolate Chip Muffins
Modified from healthyisalwaysbetter.tumblr.com
1 ½ cups uncooked rolled oats
¼ cup egg substitute (or 2 egg whites)
½ cup canned pumpkin
1 teaspoon vanilla extract
½ teaspoon cream of tartar
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
¼ teaspoon salt
1 cup hot water
¾ cups baking cocoa powder
½ cup nonfat Greek yogurt
¼ cup agave sweetener
¼ cup sugar
½ cup mini chocolate chips
Preheat oven to 350. Spray a mini muffin tin or line a regular 12-cup muffin tin with paper liners and spray those as well.
Put oatmeal into a food processor or blender until oatmeal is pulverized. Add remaining ingredients (except mini chips) into food processor and mix until well-combined. Add mini chips and pulse only two or three times until combined.
Bake for 12-15 minutes until a toothpick comes out clean. Cool in pan for 10 minutes and remove to a cooling rack.
Makes 36 mini muffins or 18 standard muffins.
Or a combination of 12 standard muffins and 12 mini muffins (my combo of choice).
Serving size is for one mini-muffin. For larger size muffins (standard, not jumbo), fill cup 3/4 full.
One mini muffin = 1 point
One standard muffin = 2 points