Healthy Oatmeal Apple Muffins

healthy oat muffins - trust in kim

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:

  1. 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.
  2. Pour the apple sauce (or mashed banana – no lumps!) into a large bowl. Mix in the eggs, then the honey, milk and vanilla.
  3. 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.
  4. Gently fold in nuts or fruit if you are using them.
  5. 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.

Rhubarb Brazil Nut Bran Muffins

Rhubarb in my garden, a huge bag of brazil nuts, and a desire to bake some flax-bran muffins to throw in the freezer for a time of need, all led me to make these muffins.  They are based on my usual recipe,  with a new fruit and nut combination.  Of course I forgot to put in the molasses, which I went out and bought especially to make these.  But they were still good!

What you need:

1 cup flour

1/4 cup brown sugar

1/4 teaspoon salt

1 & 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1 cup bran

1/2 cup ground flax seeds

1 cup chopped fresh rhubarb

1/2 cup chopped brazil nuts

2 eggs

1 cup milk (soy is good too)

2 tablespoons molasses

1/4 cup butter

What you do:

1.  Preheat the oven to 400F.

2.  Stir dry ingredients  in a large bowl.

3.  Melt the  butter, then mix  the milk into the butter slowly, so the butter doesn’t harden when you add cold milk.  Add the molasses to the other liquids.  Pour the liquids, along with the slightly beaten eggs, into the dry ingredients.  Mix by hand only until the ingredients are combined; if you mix more you’ll get tough little muffins.

4.  Mix in the rhubarb and brazil nuts.

5.  Place mixture in muffin tins lined with paper baking cups.

6.  Bake at 400F for 20 minutes.  Take the muffins out of tins and cool on a rack for a few minutes before eating.

These are especially yummy served warm with a little butter, and it you have a sweet tooth, some honey or agave nectar.