Banana Oatmeal Chocolate Chip Mini Muffins

4.41 from 5 votes

Makes a deliciously moist and chewy mini muffin. These low calories bite-sized treats are practically guilt-free.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Keyword: banana chocolate chip mini muffins, low sugar chocolate chip muffins, mini chocolate chip breakfast muffins

Servings:

Author: Peter | Simple Nourished Living

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

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.

Serving size: 2 mini muffins

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(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)