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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 106.3
  • Total Fat: 2.0 g
  • Cholesterol: 21.7 mg
  • Sodium: 131.1 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.3 g

View full nutritional breakdown of "On The Go" Breakfast Oat Muffins (No sugar or oil) calories by ingredient
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"On The Go" Breakfast Oat Muffins (No sugar or oil)

Submitted by: MIRENDAJEAN

Introduction

These muffins are a great 100 calorie snack, especially when you have to fly out of the door in the morning and delay breakfast. These healthy muffins are sweetened by fresh fruit and use apple sauce instead of oil. My kids eat them toasted with honey. These muffins are a great 100 calorie snack, especially when you have to fly out of the door in the morning and delay breakfast. These healthy muffins are sweetened by fresh fruit and use apple sauce instead of oil. My kids eat them toasted with honey.
Number of Servings: 24

Ingredients

    2 Cups Oats
    1 1/2 Cups Plain Yogurt (low fat is best)
    1/2 Cup Cottage Cheese (low fat is best)
    1/4 Cup Almonds sliced or ground
    1/2 Cup Dried Cranberries or raisins (Optional)
    1/4 Cup Wheat bran

    3 Eggs beaten
    1 Cup Applesauce, unsweetened
    1 Cup Mashed Banana
    1 1/2 Cup Blueberries

    3/4 Cup Wholegrain Flour
    3/4 Cup Plain Flour
    1/2 tsp Baking Soda
    1/2 tsp Baking Powder
    1/2 tsp Salt
    1 tbsp Cinnamon

Tips

If you've a sweet tooth add 1/4 Cup of Sugar or Splenda to the batter before adding the dry ingredients but be aware it adds calories to each muffin. Its much better to add more blueberries or dried cranberries if you want added sweetness.

You can add any dried fruit or nuts to taste but watch out for the extra calories!

My friend uses 1 Cup of White & 1 Cup of Wholemeal flour and increases the amount of baking soda. She feels that it makes the muffins a bit lighter.


Directions

Coat two muffin pans or two small bread loaf pans with nonstick cooking spray.

In a large mixing bowl, combine yogurt, cottage cheese, almonds, dried cranberries, oats, and wheat bran. Leave for 1/2 hour.

Gently fold eggs, banana, apple sauce, and blueberries into the yogurt/oats mixture.

In a separate bowl mix together the remaining dry ingredients: Wholegrain flour, Plain Flour, Baking Soda, Baking Powder, Salt, and Cinnamon.

Stir dry ingredients into the the wet mixture. Batter will be lumpy.

Bake at 180C or 350F for 15-20 or until a yummy golden brown.

Serving Size: Makes 24 small muffins or 2 small loaves.






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Member Ratings For This Recipe

  • I have enjoyed these muffins every morning. They are moist, hearty, and filling. They freeze well also. They make a great mid morning snack as well as a great breakfast. Thanks for sharing. - 11/11/12

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