Oatmeal Muffins
Who doesn’t like muffins? I know I do but when I look at the calories on the store bought or coffee shop muffins, I have to do a hard pass. I came across this recipe and thought how bad can this be? Well to my great surprise, they are quite tasty.
Ingredients
- 1 egg
- 1 cup of skim milk
- ¼ cup of unsweetened apple sauce
- 1-1/3 cup of all purpose flour (I use unbleached white flour)
- ¾ cup of oatmeal
- 1/3 cup of stevia blend
- 2 tsp baking powder
- ¼ cup of unsweetened dried cranberries
- ¼ cup of chopped walnuts
Directions
- Preheat oven to 400F. Spray a muffin tin or put liners in pan.
- In a large bowl beat together the eggs, milk and apple sauce.
- In a medium bowl, combine flour, oatmeal, stevia, baking powder and salt.
- If you are adding fruit and nuts, lightly coat with about 1 tablespoon of flour so they won’t stick to the bottom of the muffin or batter.
- Gently stir the flour and fruit mixtures into the egg batter until combined, do not overmix the batter so your muffins will stay light and fluffy.
- Fill muffins tins about 2/3 of the way up.
- Bake at 400 for about 8 minutes then lower your oven temperature to 350 and bake for another 8 minutes or until a cake tester inserted in the centre comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Per Cookie
- Calories 116
- Fat 2.7 g
- Sugar 3.8 g
- Carbohydrates 26.9 g
- Protein 4.51 g
- Fibre 1.43 g
You can store these at room temperature covered for 3-4 days. You can also freeze them in a freezer bag for up to one month. You can thaw them on a wire rack or reheat the frozen muffin in the microwave for 20-30 seconds.
I was generally surprised that I didn’t taste the stevia. You can use Splenda which is a little sweeter but some people say they can taste the Splenda.
You can change the fruit, nut, decorate it if you feel like it. This version is great for all diabetes but feel free to have fun and make it your own.
It all started with a bite 