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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 115.8
  • Total Fat: 0.9 g
  • Cholesterol: 1.0 mg
  • Sodium: 218.5 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.6 g

View full nutritional breakdown of Applesauce Oatmeal Muffins III calories by ingredient
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Applesauce Oatmeal Muffins III

Submitted by: REDVANILLA

Introduction

"Applesauce Oatmeal Muffins II" seems to have not calculated correctly and I cannot delete. This still seems "off" from the original submitted by SparkPeople user JOJOMKE. Those were 93 cals per muffin, and that's using full sugars, not Splenda Blend and Ideal. But this seems to be more accurate at 112 cals, rather than 163!

I used Splenda Brown Sugar Blend instead of brown sugar, egg white substitute instead of fresh egg white. Also added an additional teaspoon of Ideal No Calorie Sweetener to the dry ingredients. Baked mine for 15 minutes and they came out great!
"Applesauce Oatmeal Muffins II" seems to have not calculated correctly and I cannot delete. This still seems "off" from the original submitted by SparkPeople user JOJOMKE. Those were 93 cals per muffin, and that's using full sugars, not Splenda Blend and Ideal. But this seems to be more accurate at 112 cals, rather than 163!

I used Splenda Brown Sugar Blend instead of brown sugar, egg white substitute instead of fresh egg white. Also added an additional teaspoon of Ideal No Calorie Sweetener to the dry ingredients. Baked mine for 15 minutes and they came out great!

Number of Servings: 12

Ingredients

    Whole Wheat Flour
    Oats, rolled
    Milk 1%
    Splenda Brown Sugar Blend
    Ideal No Calorie Sweetener
    Applesauce, unsweetened
    Egg White Substitute
    Baking Powder
    Baking Soda
    Salt
    Cinnamon
    Sugar

Directions

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 15-20 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 REDVANILLA.





TAGS:  Snacks | Snack | Snacks Snack |

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