Carol's Core Chocolate Oatmeal Cupcakes

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CAROL'S CORE CHOCOLATE OATMEAL CUPCAKES

1 1/2 tablespoons instant coffee granules -- +1 T. hot water
3 tablespoons cocoa powder
1/2 cup oat bran
3/4 cup oatmeal
3 tablespoons whole wheat flour
1/2 cup dry skim milk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup Splenda * Granular -- up to 1 cup
1/4 teaspoon cinnamon -- optional
3 small bananas -- very ripe
3 large eggs
1 1/2 teaspoons vanilla




In large mixing bowl put coffee granules ,add hot water and stir throughly until dissolved.
Combine oat bran, oatmeal and whole wheat flour with cocoa, stirring thoroughly, until well combined.Add skim milk powder, soda, baking powder & salt, mix well. Set aside.
Mash up bananas in dissolved coffee. Stir in Splenda.
Beat in eggs, one at time, mixing well between each egg.
Stir in vanilla.
Stir in dry mixture.
Spoon batter into 8 Jumbo muffin tins that have been coated with cooking spray or use jumbo cupcake paper liners.
Bake in preheated 350 degree oven 20 min. Test for doneness with pick inserted in center.

8 servings @ 3 FLEX POINTS each



Description:
"Spinoff from Sheryl's CORE Snack Cake...Boot Camp Buddies CORE Board"

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Per Serving (excluding unknown items): 163 Calories; 3g Fat (15.8% calories from fat); 8g Protein; 29g Carbohydrate; 4g Dietary Fiber; 72mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.


NOTE: you can count WPA's for the whole wheat flour but it works out to 0 Pts per cupcake.