I do love mini-muffins, I do. They are a perfect snack for the kids, easy to pack, and a nice treat with coffee in the afternoon. These little guys are flavorful, and the steel cut oats give them texture and crunch. This is a very basic recipe. You can substitute in whatever you like, but always be mindful of how that will affect your calories and fat. Adding cinnamon and allspice will give them a tasty kick for fall. Nutrition information comes from the recipe function of My Fitness Pal, an app I heartily recommend for tracking your meals. Enjoy!
Basic Mini Muffins
Preheat oven to 400 F.
1 cup skim milk
1 large egg
½ teaspoon vanilla
¼ cup canola oil
In a separate bowl, combine:
1 ½ cups all purpose flour
½ cup steel cut oats
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
Once combined, dump dry ingredients all at once into the milk mixture. Fold just until all ingredients are moistened – do not over-stir. Fill mini muffin cups about 2/3 full. Bake 10-15 minutes, until muffins are browned on top and spring back to the touch.
I get 36 muffins out of this recipe. I have a small cookie scoop – like a mini ice cream scoop – that I use to fill the cups. This is very convenient – cuts down on spill, and helps make them all the same size.
These little guys have a very rich, dark chocolate flavor. They may be bitter to some people’s liking. Any recipe can be modified, but always adjust your calories to reflect the modifications. I heartily recommend “My Fitness Pal” as a resource for weight loss, gain, or maintenance. The app allows you to create and edit your own recipes, and gives you nutritional information about your finished food. You can change ingredients, change serving sizes, and log the food in your diary.
1 6-ounce container of nonfat vanilla yogurt
¼ cup skim milk
½ cup baking cocoa
1 tsp baking powder
½ cup quick rolled oats
½ cup granulated sugar
Preheat oven to 350.
Mix together all ingredients. Flour can be substituted for the oats, which will result in a smoother, less chewy texture. I prefer the extra bulk – I substitute oatmeal into a lot of recipes. The resulting caloric value will be higher if you get the same yield, but I found I got a few more brownies using flour, so it nearly balances out. If using oats, allow the mixture to rest for a few minutes as the oats absorb some of the liquid.
Use a low- or non-fat cooking spray to grease mini-muffin tins. Place about a tablespoon of mix in each cup. Bake for 10-15 minutes until brownies are firm.
Let cool for a few minutes, then remove from pan.
Makes about 18, depending on how much batter you put in each cup. These should be kept refrigerated, due to the yogurt.
Calories 49; fat 1 g; cholesterol 12 mg; sodium 43 mg; potassium 58 mg; carbs 11 g; fiber 1 g; sugar 7 g; protein 2 g; calcium and iron 3% daily value (based on a 2000 cal/day diet * information provided is based on calculations using the “My Fitness Pal” recipe app. BCF receives no compensation from that app nor its developers for mention on our site.