Low-fat Sugar Free blueberry apple banana oatmeal muffinsFrom sassinate 7 years ago
- 1 cup quick-cook oatmeal (or old-fashioned, see note*) shopping list
- 1 cup fat-free skim milk shopping list
- 1/2 cup white flour (can substitute whole wheat, but muffins are not as fluffy) shopping list
- 1/2 cup whole wheat flour shopping list
- 1/2 cup ground flax (use whole wheat flour or wheat germ if no flax available) shopping list
- 1 tsp baking soda shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp ground cinnamon (or to taste) shopping list
- 1/2 tsp ground cloves (or to taste) shopping list
- 1/2 tsp allspice (or to taste) shopping list
- 1 cup splenda (regular white sugar will also work, but calorie count will be higher) shopping list
- 4 egg whites (or 1/2 cup egg beaters) shopping list
- 1 cup mashed bananas shopping list
- 1/2 cup unsweetened applesauce shopping list
- 2 tsp vanilla extract shopping list
- 1/2 cup fat free sour cream shopping list
- 1 cup blueberries fresh or thawed and drained (you can substitute any other berry or small fruit) shopping list
- 1 large apple, chunked (or substitute any other fruit) shopping list
How to make it
- Preheat oven to 350F, Grease 12 muffin cups/tin or line tin with paper liners
- Soak oatmeal in skim milk for 20 minutes*
- Once the oatmeal has finished soaking add splenda (or sugar), egg whites, bananas, applesauce, vanilla and sour cream. Blend until Uniform.
- In a separate bowl mix all dry ingredients (flours, flax seed, baking soda, baking powder, spices) until well blended.
- Slowly mix dry ingredients into wet ingredients. Blend until uniform.
- Fold in berries or apple (or any other fruit you wish)
- Distribute mixture evenly between 12 muffin cups. The mix will heap out of each cup, this is okay, the mixture is thick and will not expand and drip down the sides of the muffin tin while baking.
- *If using old fashioned oatmeal, soak for at least 1 hour, 2 hours to be safe
The Cooksassinate Kitchener, CA
The Rating4 people
These were pretty good. I did real sugar for the splenda and wheat germ for the flax seed. Can't wait to make these with the flax cause I love the texture it gives. The batter did spread quite a bit on the top when baking so the muffins didn't tur...moremommyluvs2cook in Santa Fe loved it
forgot to rate 4 stars!mommyluvs2cook in Santa Fe loved it
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