Baked Harvest Oatmeal Muffins


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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 122.4
  • Total Fat: 3.6 g
  • Cholesterol: 12.8 mg
  • Sodium: 307.1 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.6 g

View full nutritional breakdown of Baked Harvest Oatmeal Muffins calories by ingredient
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Submitted by: SDELAUR


This recipe is in the Oct 1, 2012 issue of First for Women... but no nutritional information. This recipe is in the Oct 1, 2012 issue of First for Women... but no nutritional information.
Number of Servings: 15


    Instant, Quick, and Regular Oats Cereal, 2 cup, dry, yields
    **Flax Seed Meal (ground flax),1/4 cup
    *Flour, white, 2 Tbsp
    Baking Powder, 2 tsp
    Cinnamon, ground, 1 tbsp
    Salt, 3/4 tsp
    Milk, nonfat (skim milk), 1.5 cup
    Applesauce, unsweetened, .5 cup
    *aguave nectar- 1/2
    Egg, fresh, 1 large
    *Canola Oil, 2 tbsp
    Vanilla Extract, 2 tsp
    Pumpkin, canned, without salt, .5 cup


I only cooked for 20 minutes and the toothpick came out clean but they could use another 5 minutes.


mix together dry and wet ingredients separately and then combine until just blended. Put in muffin cups and cook for 20 minutes or until a toothpick comes out clean.

Serving Size: Makes 15-16 muffins

Number of Servings: 15

Recipe submitted by SparkPeople user SDELAUR.


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Member Ratings For This Recipe

  • These muffins are wonderful, I used apple and pecan the first time, and banana and organic peanut butter the second time, I sweentened with honey. I also used whole wheat flour. I didn't use flax seed. It is like eating a bowl of warm oatmeal on the go. Follow all directions as per recipe. - 10/3/12

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  • 2 Tablespoons of flour doesn't seem like much flour for a muffin recipe. Did you mean cups? - 9/28/12

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