Healthy Oatmeal Muffins - No Flour, No Sugar, No Oil
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 142.0
- Total Fat: 4.4 g
- Cholesterol: 29.3 mg
- Sodium: 141.9 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.3 g
- Protein: 4.6 g
View full nutritional breakdown of Healthy Oatmeal Muffins - No Flour, No Sugar, No Oil calories by ingredient
Introduction
Low Calorie Oatmeal Muffins Low Calorie Oatmeal MuffinsNumber of Servings: 13
Ingredients
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2.5 cup Whole Foods Bulk Organic Regular Rolled Oats (by MARIGOLDILOCKS)
1 cup Applesauce, unsweetened
2 large Egg, fresh, whole, raw
.33 cup Honey
.75 cup Milk, 1%
2 tsp Vanilla Extract
2 tsp Baking Powder
.5 tsp Baking Soda
4 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
.25 cup, chopped Walnuts
.5 cup Cranberries, Unsweetened, Frozen (by EMILY_N)
Directions
1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavor!)
2. Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
3. Turn oven heat up to 350 degrees.
4. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
5. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
6. Add eggs, honey, milk and vanilla. Mix to combine.
7. Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
8. Optional: Fold in approximately 1/2 c fruit, raisins or nuts.
9. Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins).
10, Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
Serving Size: 13 muffins
2. Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
3. Turn oven heat up to 350 degrees.
4. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
5. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
6. Add eggs, honey, milk and vanilla. Mix to combine.
7. Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
8. Optional: Fold in approximately 1/2 c fruit, raisins or nuts.
9. Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins).
10, Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
Serving Size: 13 muffins