Banana Oatmeal Muffins

Banana Oatmeal Muffins

Banana Oatmeal Muffins

• 1 1/2 cups flour 
• 1 cup quick oats
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg, beaten
• 1/2 cup milk when using honey (3/4 cup milk when using sugar)
• 1/3 cup oil
• 1/2 cup honey or sugar
• 2 mashed bananas
• I used 4 tbsp of dark chocolate chips
• I also use 1/6 cup of walnut pieces 

Preheat oven to 400 degrees. Stir together oatmeal, flour, baking powder, baking soda, and salt. Mix egg, milk, oil, honey or sugar and mashed banana together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fill greased muffin pans 2/3 full. Bake for 13 – 18 minutes, or until golden brown. *I only cooked mine for 12 minutes at 400. Do NOT forget to re-grease the muffin tin before filling with another batch.

 (If you like a bit more sweetness to your muffins, sprinkle a little brown sugar on top before baking.)

Makes 12 large muffins or 36 mini muffins.

I put all the ingredients in Fitness Pal and each muffin is 75 cals.

Homemade Chocolate Dessert Cups

Chocolate Dessert Cups
* I tried making the healthy version with liquid coconut oil, maple syrup and cocoa but they wouldn't solidify enough to coat the cups. I tried freezing them and re-applying but they never hardened. The dark chocolate chips worked perfectly and I just melted them in the microwave!
I filled them with chocolate mousse, berries, cool whip and graham cracker crumbs for texture. They were sooo good. 1 cup with mouse and 1 tbsp of cool whip is about 140 cals! The cup with mouse is 119 cals. Pics are below!

Healthy Homemade Chocolate Cups

Ingredients

• 1/4 cup cocoa powder (be the change you want to see and get organic, fair trade cocoa powder
• 1/4 cup coconut oil
• 2 Tbs. raw honey or pure maple syrup
• Pinch of salt
• OR 1 cup Enjoy Life Chocolate Chips (they are dairy/nut/soy free)
• Unbleached baking cups for liners

Instructions

1. If you are using the cocoa powder/honey/coconut oil: In a small saucepan, whisk together all ingredients over low heat until smooth. Remove from the heat and let sit at room temperature until slightly thickened. The texture should be like a thick glaze consistency. It may be necessary to put it in the fridge for a few moments. But keep an eye on it, because it will harden very quickly in the fridge.
2. If you are using chocolate chips: Melt the chocolate chips over very low heat, stirring with a spatula. Heat until just melted and don't over heat. It is now ready to use for the next step.
3. Line a muffin dish with about 5 liners. Using a pastry brush, coat the cupcake liners with the chocolate mixture. It should be thick enough to be fully opaque. Thicker is better. It may help to do one coat, let that sit, and then do another coating of chocolate.
4. This is sounding complicated, but it is very intuitive and simple. Trust me.
5. Stick in the fridge or freezer until hardened. Carefully peel away the cupcake liners. If you are making these for guests, make extra because you will have the inevitable breakage.
6. Add your favorite filling and serve! Keep these in the fridge/freezer--they will get melty if left at room temperature for too long.