Tasty little muffins for breakfast or any time!
1 cup quick cooking oats
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup Splenda sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup skim milk
1/2 cup honey roasted peanut butter
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup mini chocolate chips, Nestle
2 tablespoons brown sugar
2 tablespoons mini chocolate chips, Nestle
Preheat oven to 350^. Combine oats, flours, Splenda, baking powder, baking soda and salt. Make a well in the center and add egg, milk, mashed banana, peanut butter, applesauce and vanilla; combine. Fold in 1/3 cup chocolate chips. Fill greased or paper-lined mini muffin cups three-fourths full. In a small bowl, combine brown sugar and 2 tablespoons of mini chocolate chips. Sprinkle brown sugar mixture over muffins. Bake 10-13 minutes or until toothpick inserted near the center comes out clean. Cool slightly before removing from pan and serve warm.
Yield: 45 mini muffins. Per mini muffin= 53 Calories; 2g Fat (35.4% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.