Applesauce Oatmeal Muffins - Whole Wheat
I got this recipe from SparkPeople and have made it about 6 times in the past couple months! They are yummy and filling.
Applesauce Oatmeal Muffins
1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1/2 cup unsweetened applesauce
2 egg whites
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 tsp. cinnamon
1 tsp. sugar
raisins or nuts (optional)
Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.
Number of Servings: 12
Recipe submitted by SparkPeople user JOJOMKE.
Total Fat .5g
Some notes from me:
*Add-in - I have a nut allergy, so I couldn’t tell you how it turns out with nuts. However, I used Craisins once and didn’t like the way they turned out. My favorite thing to add is a bunch of cinnamon. I just add how ever much looks good into the dry mix.
*Toppings - I added the cinnamon sugar mix to the tops once, but it made them very sticky. The best topping I’ve tried was mixing a bit of oats with just a little milk and sugar and lots of cinnamon…I added that to the top before they were done baking and it turned out really yummy – but a lot more work.
*Baking - I use muffin liners instead of spraying the pan, but I’ve found you can’t take the paper off properly until they’ve cooled for hours on end (overnight). So, that is a preference thing, I think.
**Also, they are not kidding about not over-mixing.