This quarter I have had the longest days ever at school & work. Bringing some snacks with me keeps me going throughout the day. I finished off my last dark chocolate bar from Trader Joe’s at work tonight, so I had to make some more snacks to bring tomorrow. I have never been a very good “morning person” and lately I have even been running out of time to eat breakfast before I have to run to catch the shuttle to school. Tonight I made some of these low fat oatmeal breakfast muffins to bring with me to school tomorrow morning. I can’t wait to eat one with my coffee They are made with 50% whole wheat flour and applesauce, with NO BUTTER OR OIL. I try to balance sinful recipes with healthier ones, and lately I have been making too many recipes that have a lot of butter or fat eeek. I love this recipe because you can add so much variation to it: raisins, nuts, spices, chocolate, peanut butter, and the list goes on! Note: If you overbake these muffins, they will come out dry. There is a fine balance between under and overbaking, which you will perfect with practice!
- 1 cup rolled oats
- 1 cup milk
- 1 cup white whole wheat flour (or 50/50 white & wheat flour)
- ½ cup brown sugar, packed
- ½ cup unsweetened applesauce
- 2 egg whites
- 1 tsp cinnamon
- Pinch of nutmeg
- ½ tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips
- 2 tbsp chopped walnuts (optional)
- Add oats and milk to a large bowl and let stand 30 minutes.
- Preheat oven to 400 degrees F.
- Combine the rest of the ingredients except chocolate chips and walnuts and stir with a wooden spoon until well blended (~50 stirs).
- Stir in chocolate chips and walnuts.
- Lightly grease a muffin pan and scoop batter in until ⅔ full. Sprinkle oats on top.
- Bake for 20 minutes (tops should be golden brown).
- Immediately transfer to a cooling rack and let cool before serving.
- Serve with coffee or a glass of cold milk.
Get your own large muffin pan:
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