Searching for a low-fat muffin recipe, I came across this recipe online. These muffins taste surprisingly good, especially considering there’s no oil or dairy in them, and they have a nice light texture. Rather than using butter or oil, this recipe uses apple sauce.
The original recipe says, “no flour, no sugar, no oil,” but I consider honey a sugar, so I can’t say this is really sugar-free. I cut the amount of honey from 1/3 to 1/4 cup because the applesauce has natural sugar. I changed the milk to almond milk. The original recipe calls for mashed banana, or apple sauce substitute, but I don’t love banana breads, so I made some apple sauce and put that in. As a topping, the recipe called for sprinkling some oats on, but I don’t like dry oats; instead I sprinkled on a tiny bit of brown sugar to give it a little colour. And who doesn’t like that little bit of sweetness?
You can add anything you wish to these; I added 1/2 cup pecans. Other nuts or dried fruit, or apple chunks would be nice in here.
Remember to use a delicate hand in the last stages of the recipe, taking care not to over-mix – this will ensure that delicate texture that you want.
What you need:
- 2 &½ cups old-fashioned oats (1 &1/2 cups ground, 1 cup whole)
- 1 cup applesauce (or mashed very ripe banana)
- 2 large eggs, lightly beaten
- 1/4 cup honey
- 3/4 cup soy or almond milk
- 2 tsp real vanilla
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tablespoon brown sugar (optional, for topping)
What you do:
- Preheat the oven to 325F. Spread the oats on a baking sheet and toast them for 5-6 minutes, stirring partway through. Allow the oats to cool, then grind 1 & 1/2 cups in a spice or coffee grinder (you could substitute 1 & 1/2 cups of flour if you have no grinder). Turn the oven up to 350F for baking the muffins.
- Pour the apple sauce (or mashed banana – no lumps!) into a large bowl. Mix in the eggs, then the honey, milk and vanilla.
- Combine the oats with the baking powder, baking soda, salt and cinnamon, and gently stir the dry ingredients into the liquids. Allow this to sit for 10 minutes so the oats can absorb some liquid. The batter will become light and fluffy.
- Gently fold in nuts or fruit if you are using them.
- Scoop the batter into lined muffin tins. Bake for 19-22 minutes. Test with a toothpick to see if it is done.
Enjoy! I froze most of my batch, and they were delicious in the coming days.