Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

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What’s made with whole grain flour, packed with chocolate chips and still low in fat? These Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins of course! (That’s a mouthful!)

I was in a “muffin mood” last week, probably from all the images I caught last weekend from fellow bloggers Oatmeal in my Bowl and Chocolate Covered Katie, and all the ones I’ve been pinning on my Bread and Baking board. (Have you noticed my addiction to baking? It’s so soothing!)

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Well this particular pin caught my eye on Pinterest and I adapted it from Elisabeth at Bella to meet my finicky shark needs of extra pizazz (note the brown sugar coating on top!) and our basic famished fish needs of reduced fat—but still full of flavor.

So much flavor that every day at work I heard these words…”Did you bring more muffins?”

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So I just could not let another day go by without sharing these wonderful muffins with you all! And with my little sister who asked me, “Are you going to blog these?” I think someone wants to make these at home 😉

Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup oatmeal
1/2 cup sugar
1 1/4 Tb baking powder
1/2 tsp salt
3/4 cup semi sweet chocolate chips
1 cup lowfat milk
2 Tb light sour cream
1 egg
1/3 cup, plus 1 Tb unsweetened applesauce
1 tsp vanilla

Crumb Topping
1/4 cup brown sugar
1/4 cup oats
1/4 cup chocolate chips
(What? No butter!)

What you want to do is preheat your oven to 375F.

Then mix all the dry ingredients in a large bowl, including the chocolate chips, but not the crumb topping. Did you know that when making bread items with fillings like chocolate chips and raisins, coating them with the flour keeps them sinking to the bottom of the batter when they bake?

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Mix the remaining wet ingredients in a small bowl and add the wet mixture to the dry mixture. Mix well until batter is moist, but not over mixed.

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Then mix the crumb topping ingredients together in a separate small bowl.

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Spray a 12 section muffin tin with cooking spray or line with cupcake liners.

Fill each space with 1/4 cup of batter, full to the top. Then sprinkle 1 Tb of crumb topping on each muffin.

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Bake for 20-25 minutes. Remove and cool slightly before servings.

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Now don’t those look delicious!? You can bet all my sharks inhaled these muffins! And for better health 😉 Fiber full whole wheat and oats and healthy fat and antioxidant rich semi-sweet chocolate-that tastes like dessert for breakfast, without any extra guilty fat for mom and dad. What kid won’t enjoy these? Now please go make these for your famished fish and finicky sharks this week. <3

Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 12

Per Serving 270 calories

Fat 6 g

Carbs 49 g

Protein 6 g

12


Lowfat Whole Wheat and Oat Chocolate Chip Morning Muffins

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Muffins

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup oatmeal
  • 1/2 cup sugar
  • 1 1/4 Tb baking powder
  • 1/2 tsp salt
  • 3/4 cup semi sweet chocolate chips
  • 1 cup lowfat milk
  • 2 Tb light sour cream
  • 1 egg
  • 1/3 cup, plus 1 Tb unsweetened applesauce
  • 1 tsp vanilla
  • For the Crumb Topping

  • 1/4 cup brown sugar
  • 1/4 cup oats
  • 1/4 cup chocolate chips

Instructions

  1. Preheat the oven to 375F.
  2. Prepare a 12 cup muffin tin with cooking spray or cupcake liners.
  3. In a large bowl, mix the dry ingredients, not including the crumb topping, through to the chocolate chips.
  4. Mix the wet ingredients in a separate bowl and add to the dry mixture.
  5. Mix until incorporated and batter is moistened.
  6. In a small bowl, combine the crumb topping ingredients.
  7. Scoop 1/4 cup batter into each muffin cup to fill completely.
  8. Sprinkle 1 Tb of crumb topping on each muffin.
  9. Bake for 20-25 minutes.

What is your go-to muffin recipe? Please share here!

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