Strawberry banana chocolate chip oatmeal muffins

These were zero points for me on Weight Watchers the recipe makes 12!

Thanks to Jennifer Marie for sharing ger tweaked version of this weight watchers recipe!

These treats are different from traditional baked oats since you blend the batter, the oats end up being ground into a fine “flour,” so the finished dish has the texture of a moist, creamy cake instead of oatmeal—and you still get the whole-grain benefits of oats in every bite.

We used a combination of strawberries and bananas but you can use any fruit and can bake in a muffin pan.

Strawberry banana chocolate chip oatmeal muffins

Ingredients

2 cup(s) Uncooked old fashioned oats
or quick-cooking oats
2 tsp Baking powder
1 tsp Vanilla extract
¼ tsp Table salt
4 Banana(s)
4 Egg(s)
1 cup(s)Strawberries, raw, sliced
1 tablespoon Hershey’s Natural unsweetened cocoa
41 chips Lilys dark chocolate premium baking chips (just 1 point for me)
Cooking spray

Instructions

Preheat oven to 350°F. In a blender, place oats, syrup, baking powder, vanilla, salt, bananas, and eggs. Blend on high speed until smooth, 30 seconds to 1 minute. Let stand until slightly thickened, about 5 minutes.
Stir chocolate chips into batter (do not blend). Lightly coat muffin tin with cooking spray; arrange ramekins on a sheet pan. Divide batter evenly among ramekins. Bake at 350°F until set and a wooden pick inserted in center comes out clean, 17 minutes. Serve warm.