I made these delicious and reasonably healthy oatmeal breakfast singles last Sunday. I promptly instagrammed them and had several requests for the recipe, so I figured I better oblige. However, while we’re on the subject of Instagram, if you want to follow me find me at HMBROWN85.
The really great news about these little muffins? They’re only 3 Weight Watchers points…amazing! And…the hubs didn’t even tell me it tasted like healthy food…that’s even better news! I will give you fair warning that on the 5th day they started to mold which was a bummer. I guess if there’s only 2 of you like our household, you’ll need to share them with others. But that’s ok because that just means they’re not heavy laden with preservatives.
Nutrition Information per single from myfitnesspal.com: 127 calories, 22g carbs, 4 g fat, 3 g protein, 2 g fiber
Ready to get baking? OK, go!
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 ¼ cups skim milk
¾ c mashed bananas
1 teaspoon vanilla extract
¾ c semi-sweet chocolate chips
1. Preheat the oven to 350. Lightly mist 18 cups in a muffin tin with cooking spray.
2. Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
3. In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the chocolate chips.
4. Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.