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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 81.1
  • Total Fat: 2.2 g
  • Cholesterol: 30.9 mg
  • Sodium: 29.0 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.7 g

View full nutritional breakdown of (Almost) Sugar-Free Chocolate Chip Oat Bran Muffins calories by ingredient
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(Almost) Sugar-Free Chocolate Chip Oat Bran Muffins

Submitted by: HAPPYGRL65

Introduction

In an effort to create an oat bran muffin that was edible, yet as low in sugar content as possible, I've invented this recipe. I continue to tweak the ingredients each time I make them and I've list some of the replacement ingredients that can be substituted if desired/necessary. In an effort to create an oat bran muffin that was edible, yet as low in sugar content as possible, I've invented this recipe. I continue to tweak the ingredients each time I make them and I've list some of the replacement ingredients that can be substituted if desired/necessary.
Number of Servings: 36

Ingredients

    Oat Bran, 3.5 cup
    Hodgson Mill Whole Wheat,100% Stone Ground Flour, 1.5 cup
    Jillian Michaels Whey Protein, Triple Chocolate Shake flavor, 3 scoop servings (scoop is included in the container)
    Baking Powder, 3 Tbsp
    Cinnamon, ground, 2 Tbsp
    * Splenda/artificial Sweetener, if desired, can be added for a sweeter muffin. Add to taste according to package instructions. *
    Sugar Free Hershey's Chocolate Chips, .5 cup

    Vanilla Extract, 2 Tbsp
    Great Value Cinnamon Applesauce, 2 cup (Crushed, canned, mandarin oranges can be substituted - save the juice to mix with the canned Milk/replace the Water)
    Milk, canned, evaporated, nonfat, .5 cup (Skim Milk can be substituted; if so, added water isn't needed)
    Water, .5 cup
    Grade A Extra Large White Eggs, 4 serving (For a lower cholesterol version, the White only of the eggs can be used)
    Great Value Pure Maple Syrup, 0.25 cup

    Canola Oil Spray
    Muffin Tins/Cups

Directions

Heat Oven @ 350* in a regular-sized oven; adjust accordingly to your kitchen appliance. Baking time varies between 13 - 15 minutes, to be ck'd at 13 min.

* Spray muffin tins/cups with a good coating of Canola Oil due to there not being any oils in the mix and the muffins will stick to the tin/cups without it. *

Mix DRY ingredients in a large mixing bowl. Set aside. In another med/lg mixing bowl, blend all remaining LIQUID ingredients. When both combinations are mixed thoroughly, blend them together and mix well. Fill muffin tins/cups 3/4 of the way full. Bake for 13 - 15 minutes until toothpick comes out clean. Cool. Refrigerate/freeze.

These muffins respond well to just a few seconds of warming in the microwave to soften the chocolate chips if they're storerd in the refrigerator. These muffins can be used as a Breakfast meal with a cup of tea/coffee/glass of Skim milk or as a Brunch/Snack food item. Prepared as written, the muffins aren't a sweet treat; however, Splenda/artificial sweetener can be added to the Recipe with great results. I'm unable to use artificial sweeteners; thus, I have no clue how much should be added to the recipe?


Serving Size: 36 muffins

Number of Servings: 36

Recipe submitted by SparkPeople user HAPPYGRL65.






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