Maple Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 47
Ingredients
Flour, white, 2 cup Rolled Oats - Quick 1 Minute - Dry, 1 cup Baking Powder, 2 tsp Cinnamon, ground, 2 tsp Baking Soda, .5 tspSalt, .5 tspButtermilk Powder, 4 tbsp Applesauce, unsweetened, .5 cup Maple Syrup, .5 cupSplenda Brown Sugar Blend, 24 tsp Canola Oil, .5 cup Egg Beater Egg Whites, 0.25 cupVanilla Extract, 2 tsp
(adapted from epicurious.com to fit what I had on hand)
Preheat oven to 400°F. Use non-stick spray on mini muffin pan(s) and/or use silicone mini muffin cups. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix).
Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 25 minutes. Transfer to rack and cool.
Serving Size: 1 mini muffin
Preheat oven to 400°F. Use non-stick spray on mini muffin pan(s) and/or use silicone mini muffin cups. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix).
Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 25 minutes. Transfer to rack and cool.
Serving Size: 1 mini muffin
Nutritional Info Amount Per Serving
- Calories: 69.1
- Total Fat: 2.5 g
- Cholesterol: 0.1 mg
- Sodium: 64.2 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.4 g
- Protein: 0.9 g
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