This recipe posted by Healthy is Always Better is pretty good, especially if you have a good food processor that can easily flour rolled oats. (I mention this because mine is not the best.) The more “floured-down” the oats, the better the dough.
Oh, and if you’re confused about the cookie-muffin tops pictured above, well, I made them small enough to double as cookies, which I then made into ice cream sammies (pictured at the bottom of this post). Mmm.Mmm.Mmm!
Makes 1 muffin or 2 medium-sized muffin tops.
2.3 T oats
.5 t or less of egg white
2 t unsweetened applesauce
pinch of vanilla
tiny pinch of cream of tartar (or .33 t vinegar)
pinch of baking powder, baking soda, and salt
1.3 T hot water
1.5 t stevia
Optional: Chocolate chips
-Preheat oven to 350 degrees. Use a cupcake liner or lightly grease a muffin tin. Set aside.
-In a food processor, mix all ingredients except chocolate chips. Blend until dough is smooth and well mixed. Remove and mix in chips.
-Scoop dough into tin and bake for about 10 minutes. Remove and place a few chocolate chips on top for aesthetics :).
-Place back in oven for another 2-3 minutes, or until you can insert a toothpick and it comes out clean.
-Cool muffins (or muffin tops, or muffin ice cream sammies!) and enjoy.