Apple Oatmeal Muffins

Name: Apple Oatmeal Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1/2 cup Milk (Nonfat); 1/3 cup Applesauce (Unsweetened); 1/2 cup Wheat Flour (All-Purpose, Enriched); 1/2 cup, quick-cooking Rolled Oats; 1 cup Sugars; 1/2 tablespoon Baking powder; 1/2 teaspoon Ground cinnamon; 1 medium, tart, cored and chopped Apple (Granny Smith)

Egg-free, oil-free apple oatmeal muffins made with applesauce and nonfat milk — about 222 calories per muffin.

222kcal per serving

2.9gprotein

52.7gcarbs

0.7gfat

Per 1 serving of 6 — 1 muffin. Estimated; may vary.

Prep15 min

Cook20 min

Total40 min

Makes6 servings

Difficultyeasy

Apple oatmeal muffins are a six-muffin batch with no eggs and no oil: applesauce and nonfat milk carry the batter, with quick oats, flour and a chopped tart apple. One muffin is about 222 calories with under 1 g of fat, though most of those calories come from the full cup of sugar in the batter.

Mix until barely moistened and no further. With no fat in the batter there is nothing to keep the gluten tender, so ten extra strokes give you rubbery muffins. Stir the wet into the dry with a fork, fold in the apple while streaks of flour remain, and fill the cups straight away.

These are best warm on the day, but keep two days in an airtight container or freeze for a month. The sugar can be cut to half a cup without changing the texture much, which drops each muffin by about 60 calories; add a spoon of chopped walnuts if you want some fat and crunch.

Ingredients

Amounts below make 6 servings, one serving is 1 muffin.

Milk (Nonfat)1/2 cup (122 g)
Applesauce (Unsweetened)1/3 cup (82 g)
Wheat Flour (All-Purpose, Enriched)1/2 cup (63 g)
Rolled Oats1/2 cup, quick-cooking (40 g)
Sugars1 cup (200 g)
Baking powder1/2 tablespoon (7 g)
Ground cinnamon1/2 teaspoon
Apple (Granny Smith)1 medium, tart, cored and chopped (160 g)

Cook’s tips

Leave the skin on the apple; it softens in the oven and adds fibre and colour.
Fill the liners to the top; with only six muffins there is plenty of batter and taller muffins bake more evenly.
Cool completely before storing in an airtight container; they keep 2 days at room temperature or a month frozen.
Contains: milk (nonfat milk), wheat (all-purpose flour).
For dairy-free, use unsweetened oat or soy milk. For gluten-free, use a cup-for-cup flour blend and certified gluten-free oats.

Method

Wash your hands and all surfaces before you start.
Preheat the oven to 400°F and put 6 paper liners in a muffin tin.
Stir the milk and applesauce together in a bowl.
Stir in the flour, oats, sugar, baking powder and cinnamon just until moistened. Do not overmix.
Gently fold in the chopped apple and spoon the batter into the liners.
Bake 15 to 20 minutes, until a toothpick comes out clean.
Cool in the pan 5 minutes, then move to a rack. Store in an airtight container.

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