Low Fat Healthy Fruit and Oatmeal Muffins
This is my go to low fat muffin. I went through a period of a year where I made a batch every week and enjoyed a muffin every morning on the commute to work.
Servings 12 large muffins
Ingredients
- 2 cups large flake oats
- 2 cups milk you can also use soy or almond milk
- 2 cups whole wheat flour
- 1 tbsp. baking powder
- 1 tsp baking soda
- 3/4 cup sugar substitute
- 1 cup applesauce*, unsweetened my recipe link below
- 2 large eggs
- 1 cup mixed berries fresh or frozen
Instructions
- Preheat oven to 375 F. Prepare 12 muffin tins with oil or cooking spray
- Place oats in a small bowl, pour in milk.
- Let sit at room temperature until the milk is absorbed into oats, about a ½ hour.
- In a large bowl combine flour, baking powder, baking soda, and sugar. Stir in oat/buttermilk mixture, applesauce and eggs, and mix well.
- Add your fruit. I keep frozen berries on hand in my freezer. Blueberries work well, but if you have the mixed variety with larger berries (i.e. strawberries), cut them into smaller pieces. I find that using frozen fruit adds a bit more moisture into the muffins as the fruit thaws while baking.
- Pour into muffin tins. Chef’s tip: use a large 1/3 cup ice cream scoop which is fast, and gives you consistent measurement.
- Bake for 30 - 40 minutes, until a toothpick inserted into the centre of the muffin comes out clean.
- You can freeze extras and pull out when you need.
Notes
*if you don't happen to have any applesauce, try making a puree from canned peaches or other fruit, preferably unsweetened. I have also substituted with Greek yogurt with a little added milk and they turned out great. Greek yogurt gives you a dose of protein.
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