Whole Wheat Apple-Oat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups instant or old-fashioned oatmeal1 1/4 cups whole-wheat flour1 tsp baking powder3/4 tsp baking soda1 tsp ground cinnamon1/2 cup packed brown sugar1 egg white1 cup applesauce1/2 cup non-fat milk1 tsp vanillaTopping:1/4 cup oatmeal1/4 cup packed brown sugar1 tbsp ground cinnamon1 tbsp butter, melted
1. Preheat oven to 400 deg F. Grease 12 muffin cups.
2. Whisk together 1 1/2c oatmeal, flour, baking powder, baking soda, and 1 tsp cinnamon in a small mixing bow. Set aside.
3. In a medium mixing bowl, whisk 1/2c brown sugar, egg white, applesauce, vanilla, and milk until smooth.
4. Stir in the flour mixture until moistened; lumps are OK.
5. Pour the batter evenly into the 12 muffin cups.
6. To make the topping, stir together 1/4c oatmeal, 1/4c brown sugar, 1 tbsp cinnamon, and melted butter in a small bowl. Use the same small bowl you used to mix the dry ingredients to save dishes.
7. Sprinkle the topping over the batter in the cups, and press slightly into the batter. This will help keep the topping on.
8. Bake in the preheated oven until golden brown and the tops spring back when lightly pressed, about 10 minutes.
9. Let cool 5 minutes before removing from pan; use a small spatula to help gently lift the muffins from the pan so you don't lose as much of the topping. Cool at least 5 minutes more (total 10 minutes) before serving.
Note: Adding diced apples to the batter can give it a more apple-y taste, if you prefer. As the recipe is, the apple taste is very light. Also, you may use less cinnamon for a less spicy/sweet taste, or simply leave off the topping for a much lighter-tasting muffin.
Note: Nutritional Info for specific brands I used - Quaker old-fashioned oatmeal, Stone Buhr whole wheat flour, Seneca Original applesauce, imitation vanilla, Blue Bonnet stick butter.
Number of Servings: 12
Recipe submitted by SparkPeople user DALZIELFITNESS.
2. Whisk together 1 1/2c oatmeal, flour, baking powder, baking soda, and 1 tsp cinnamon in a small mixing bow. Set aside.
3. In a medium mixing bowl, whisk 1/2c brown sugar, egg white, applesauce, vanilla, and milk until smooth.
4. Stir in the flour mixture until moistened; lumps are OK.
5. Pour the batter evenly into the 12 muffin cups.
6. To make the topping, stir together 1/4c oatmeal, 1/4c brown sugar, 1 tbsp cinnamon, and melted butter in a small bowl. Use the same small bowl you used to mix the dry ingredients to save dishes.
7. Sprinkle the topping over the batter in the cups, and press slightly into the batter. This will help keep the topping on.
8. Bake in the preheated oven until golden brown and the tops spring back when lightly pressed, about 10 minutes.
9. Let cool 5 minutes before removing from pan; use a small spatula to help gently lift the muffins from the pan so you don't lose as much of the topping. Cool at least 5 minutes more (total 10 minutes) before serving.
Note: Adding diced apples to the batter can give it a more apple-y taste, if you prefer. As the recipe is, the apple taste is very light. Also, you may use less cinnamon for a less spicy/sweet taste, or simply leave off the topping for a much lighter-tasting muffin.
Note: Nutritional Info for specific brands I used - Quaker old-fashioned oatmeal, Stone Buhr whole wheat flour, Seneca Original applesauce, imitation vanilla, Blue Bonnet stick butter.
Number of Servings: 12
Recipe submitted by SparkPeople user DALZIELFITNESS.
Nutritional Info Amount Per Serving
- Calories: 162.6
- Total Fat: 1.8 g
- Cholesterol: 0.2 mg
- Sodium: 145.9 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 3.2 g
- Protein: 3.9 g
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