My good friend Kayte (of Kayte’s Kitchen) told me about these muffins awhile ago and I thought they sounded really good, but then I forgot about them! She gave me the recipe again yesterday and I was able to make them today. For me, they definitely taste “healthy” (maybe because the only other muffins I make include about 2 cups of sugar and a cup of oil?) but they are so moist and really good! I added the optional raisins and am glad that I did – they give the muffins a little more depth and flavor.
Also, I took Kayte’s advice and mixed these with a wooden spoon instead of using a mixer. I definitely see the potential for them to be over mixed and come out tough!
1 cup rolled oats (not instant) 1 cup reduced-fat milk 1/2 cup unsweetened applesauce 2 egg whites 1 cup whole wheat flour 1/2 cup brown sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. cinnamon (I omitted this because I’m allergic) 1 tsp. granulated sugar Nuts or raisins (optional)
1. Soak the oats in milk for approximately 1 hour.
2. Preheat the oven to 400 degrees. Spray a muffin pan with non-stick cooking spray.
3. Combine the oat mixture with applesauce and egg whites, and mix until combined.
4. In a separate bowl whisk together dry ingredients.
5. Add wet ingredients to dry ingredients and mix until just combined. Add nuts or raisins, if desired. **Do not over mix the batter or the muffins will be tough!**
6. Spoon batter into 12 prepared muffin cups. Combine cinnamon and sugar and top each muffin with some of the mixture.
7. Bake in preheated oven for 20-25 minutes or until done.