This post may contain affiliate links. Please read our disclosure policy.
WW Recipe of the Day: Banana Oatmeal Chocolate Chip Mini Muffins
With a couple of over-ripe bananas on my counter that I didn’t want to waste, I decided it was a good time to do a little baking. And by little, I mean mini muffins!
Ambitious Kitchen has a healthy banana bread recipe that I knew would work well and taste great.
What I really like about this recipe is that it’s not overly sweet, low fat, and easily adaptable to be vegan or gluten-free. Although I generally I don’t try to bake vegan or gluten-free, sometimes it’s a necessity for friends or family.
I decided to sweeten things up a bit too by adding some mini chocolate chips – the perfect addition to any banana bread or muffin recipe 🙂
Ingredients
- Over-ripe banana
- Brown sugar
- Unsweetened applesauce
- Vanilla extract
- Unsweetened coconut milk beverage
- Whole wheat pastry flour
- Rolled oats
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Mini chocolate chips
How to make Mini Banana Oatmeal Chocolate Chip Muffins, Step-by-Step
Step 1: Gather and prepare all ingredients. Preheat oven to 350F degrees. Line mini muffin pan with mini paper baking cups, or lightly grease with nonstick spray and set aside.
Step 2: In a mixing bowl, add mashed banana, applesauce, brown sugar, egg, coconut milk beverage and vanilla. Beat well until thoroughly mixed and creamy.
Step 3: In another bowl, whisk together whole wheat pastry flour, rolled oats, baking powder, baking soda, salt and cinnamon.
Step 4: Pour the mashed banana mixture into the flour mixture and stir together just until combined. Stir in the mini chocolate chips until distributed throughout.
Step 5: Fill mini baking cups about 3/4 full and bake until set, about 12-15 minutes or until a toothpick inserted in center of a mini muffin comes out clean.
Step 6: Remove from oven and place muffins on wire rack to cool completely.
Step 7: Repeat with remaining batter, being sure your muffin tins are completely cooled before filling them. You should end up with about 30 muffins.
Step 8: Store mini muffins in an airtight container.
How Many Calories and WW Points in Banana Oatmeal Chocolate Chip Mini Muffins?
This recipe makes about 30 mini muffins. Each 2-muffin serving has about 112 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
The texture of these muffins is nice and moist thanks to the banana and applesauce. Feel free to substitute the chocolate chips with white chocolate, peanut butter or butterscotch chips, or add nuts if you prefer.
If you’ve made this Mini Banana Oatmeal Chocolate Chip Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Banana Oatmeal Chocolate Chip Mini Muffins
Ingredients
- 1 cup over-ripe bananas, mashed
- 1/3 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 egg
- 3/4 cup unsweetened coconut milk beverage (such as So Delicious or Trader Joe’s)
- 1-1/2 cups whole wheat pastry flour
- 1 cup rolled oats
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350F degrees. Line mini muffin pan with mini paper baking cups and set aside.
- In a mixing bowl, add mashed banana, applesauce, brown sugar, egg, coconut milk beverage and vanilla. Beat well until thoroughly mixed and creamy.
- In another bowl, whisk together whole wheat pastry flour, rolled oats, baking powder, baking soda, salt and cinnamon.
- Pour the mashed banana mixture into the flour mixture and stir together just until combined. Stir in the mini chocolate chips until distributed throughout.
- Fill mini baking cups about 3/4 full and bake until set, about 12-15 minutes or until a toothpick inserted in center of mini muffin comes out clean.
- Remove from oven and place muffins on wire rack to cool completely.
- Repeat with remaining batter, being sure to use completely cooled muffin tins. You should end up with about 30 muffins.
- Store in an airtight container.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 3 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Ambitious Kitchen
Pete gifted us with some of these delicious banana oatmeal chocolate chip mini muffins. I’ve been making them part of my breakfast all week.