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Oat, Banana, Chocolate Chunk Muffins

Published June 4, 2019
2 minute read
A bowl filled with freshly baked chocolate chunk muffins wrapped in a white cloth with black stripes, placed on a rustic surface. Two clear glasses of water are beside the bowl, and a piece of muffin is broken off and lying outside the bowl. MyFitnessPal Blog
Published June 4, 2019
2 minute read
In This Article

Active time: 15 minutes Total time: 35 minutes

These muffins are like a portable bowl of oatmeal — they’re filling thanks to the oats and nuts, just a little sweet with a touch of coconut sugar and ripe banana and full of antioxidants from nuts and dark chocolate chunks. With only 5 grams of added sugar per muffin, these are great when you’re craving something sweet but want to stay within your daily recommended added sugar intake (25g for women, 37g for men).

Leftover muffins can be frozen. Defrost overnight in refrigerator and then reheat in the oven for 10 minutes at 400°F (200°C).

Oat, Banana, Chocolate Chunk Muffins

Ingredients

  • 1 3/4 cups (173g) gluten-free rolled oats
  • 1 cup (112g) gluten-free all-purpose flour
  • 1/3 cup (47g) coconut sugar (or brown sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1 cup (300g) mashed ripe banana (from 2 large bananas)
  • 2/3 cup (158ml) 2% milk
  • 1/4 cup (59ml) olive oil
  • 1 large egg, beaten
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup (40g) chopped dark chocolate (70% cocoa solids), approx 1.5 squares
  • 1/4 cup (30g) chopped walnuts

Directions

Preheat oven to 400°F (200°C). Coat a 12-well muffin pan with cooking spray and set aside. In a food processor, pulse the oats, flour blend, sugar, baking powder, pumpkin pie spice and salt to combine, about five 1-second pulses.

In a medium bowl, whisk the banana, milk, oil, egg and vanilla until mostly smooth. Add to the food processor and pulse a few times, just to combine. Add the nuts and chocolate and pulse a few times to disperse them evenly. Use an ice cream scoop to fill the prepared pan. Bake until a toothpick inserted into the center of the largest muffin comes out clean, about 20 minutes. Immediately transfer to a wire rack and let cool.

Serves: 12 | Serving Size: 1 muffin

Nutrition (per serving): Calories: 233; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 17mg; Sodium: 150mg; Carbohydrate: 29g; Dietary Fiber: 3g; Sugar: 11g; Protein: 5g

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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