I got the original recipe from the internet but modified it a lot. I used brown Splenda, barley flour, 1/2 of a banana instead of oil, I added a half a banana to give it a little more banana tasted (it’s not strong, I might use 2 large ones next time and add only 3/4 c. milk) and added cinnamon and vanilla. I doubled their baking soda and baking powder, didn’t add salt. They also didn’t have “add-ins” like almonds, raisins, etc. Makes 12 muffins. Without the add-ins, only 2 points!
Ingredients:
- 1 c. quick oats
- 1/4 c. oat bran
- 1/4 c. brown Splenda
- 1 c. barley flour (all purpose can also be used)
- 1 tsp baking soda
- 2 tsp baking powder
- 3/4 tsp cinnamon (more or less depending on how much you like cinnamon)
- 1 c. milk
- 2 large eggs
- 1/2 c. cottage cheese
- 1 tsp vanilla, a little more if you like
- 1.5 medium bananas
- 1/2 c. sliced almonds, golden raisins, or other preferred add-ins
Preparation:
- Preheat oven to 350 F
- Mix dry ingredients in a bowl, not add-ins
- Mix wet ingredients in a separate bowl, not add-ins
- Incorporate wet and dry ingredients (hold the add-ins for the next step), mix well but don’t overmix
- Once mixed, stir your add-ins to the batter
- Spoon into 12 greased muffin wells (using silicone muffin cups in a muffin tin works well)
- Bake for 25 min.
- Enjoy!