Thursday, May 16, 2013

Banana Chocolate Chip Oatmeal Cups

We all loved these flour-less cups!  A little chocolate chip goes a long way and they added the perfect amount of sweetness to these hearty oatmeal muffins.  It's good to note that they don't keep for more than a few days, but my family had no problem polishing them off by that time anyway!

adapted from this recipe

3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 ¼ cups milk
2 bananas, mashed
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350.  Spray 12 cups in a muffin tin with cooking spray.  You can easily make 16-18 of these things, but I only have one muffin tin and didn't want to do two batches of baking, so I filled the cups full and it worked fine.  They don't rise much.  

Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed. 

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.

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.

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