Alarm goes off. Snooze. 20 minutes later I realize that I now have 40 minutes less to get ready this morning due to the previous 20 minutes that I slept through. Oh no… no time. I’ll be lucky to grab something before I have to run out the door. And there they are, the muffins that I made last night… ready to be gobbled up and eaten.

That is just one of  the reasons why muffins are so great. They’re already done (usually… if made the day before) and they are delicious. What is marvelous about this recipe from Sparkrrecipes is that it substitutes some to the sugar for applesauce, taking out many of the calories found in other muffins. I can roll with that.

Ingredients

    1 cup old fashion rolled oats (not instant)
    1 cup non-fat milk
    1 cup whole wheat flour
    1/2 cup brown sugar
    1/2 cup unsweetened applesauce
    2 egg whites
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 tsp. cinnamon
    1 tsp. sugar
    raisins or nuts (optional)

Directions

Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 20-25 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.

Servings Per Recipe: 12

Amount Per Serving: 1

  • Calories: 93.5
  • Total Fat: 0.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 196.2 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.9 g
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