I ran across this recipe awhile ago, but didn't get around to trying it until this week. While I wouldn't necessarily say that these muffins are "guilt-free," they are low-fat and gluten-free (if you use gluten-free oats, of course). And they're delicious!
(photo from health.com)
Since I already had my blender out to blend the oats into oat flour, after setting the oat flour aside I whirled the applesauce in my blender along with a ripe banana, and then reduced the amount of turbinado sugar since bananas are so naturally sweet. I ended up with moist, chocolatey muffins - more of a dessert than a breakfast, really!
Here's my slightly modified version:
1 cup applesauce
1 ripe banana
1 teaspoon canola oil
1/3 cup turbinado sugar
1 teaspoon vanilla extract
3/4 cup (or a little more) oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (or use regular if you're not concerned about being vegan or gf)
1. Preheat oven to 350°. Place 8 paper liners in muffin tin.
2. Using a blender or food processor, grind oats into oat flour. Set aside in a medium bowl, and add cocoa, baking powder, baking soda, salt, and cinnamon.
3. Combine applesauce, banana, oil, sugar, and vanilla in blender.
4. Add applesauce mixture to oat mixture; stir. Stir in chocolate chips.
5. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.