Strawberry Oat Muffins

1 c. old-fashioned oats
1 c. 2% milk
1 c. whole wheat flour
1/4 c. Splenda brown sugar blend
1/4 c. unsweetened applesauce
2 egg whites, lightly beaten
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon, ground
1/4 c. chopped fresh or frozen strawberries

Combine milk and oats to soak while you prepare the rest of the recipe. Preheat oven to 400. Line muffin tin with paper liners or spray with nonstick cooking spray.
Combine all dry ingredients in one bowl, stir to mix. Put all wet ingredients (including oat and milk mixture) in another bowl, whisk to combine. When everything is ready (oven has preheated, muffin pan is prepared, and separate bowls of wet and dry ingredients are complete -- add wet to dry and stir gently and quickly to just moisten the mixture. Spoon quickly into muffin cups to 2/3 full. Bake immediately for 20-25 min. or until toothpick inserted into center comes out clean. Cool for a minute, remove gently from pan, cool. Enjoy fresh from the oven or freeze leftovers for later. Makes 12 muffins. (A tweaked version of KATROZZI's Quick Oat Applesauce Muffins)

Number of Servings: 12

Recipe submitted by SparkPeople user BONITARAE.