"On The Go" Breakfast Oat Muffins (No sugar or oil)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 Cups Oats1 1/2 Cups Plain Yogurt (low fat is best)1/2 Cup Cottage Cheese (low fat is best)1/4 Cup Almonds sliced or ground1/2 Cup Dried Cranberries or raisins (Optional)1/4 Cup Wheat bran3 Eggs beaten1 Cup Applesauce, unsweetened1 Cup Mashed Banana1 1/2 Cup Blueberries3/4 Cup Wholegrain Flour3/4 Cup Plain Flour1/2 tsp Baking Soda1/2 tsp Baking Powder1/2 tsp Salt1 tbsp Cinnamon
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.
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.
Nutritional Info 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
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