Subscribe and Save 15% on every order
FREE SHIPPING ON ALL DOMESTIC ORDERS $75+

Oatmeal Raspberry Applesauce Muffins

Print

Summer is my favorite season for many reasons, the top being that the farmer’s markets are absolutely flooded with gorgeous produce. I picked up some organic raspberries the other day and decided to make these hearty breakfast muffins. They’re high in fiber thanks to the oats and low in fat thanks to the applesauce. They’re also dairy free and low in calories! I enjoy these with a teaspoon of almond butter spread on top.

Further Food Nutritionist Commentary:

Muffins for breakfast are usually forbidden on so many different diets but these muffins are loaded with nutrition including fiber from the oats, fruit and apple sauce as well as healthy fat from the coconut flakes. These flakes also provide a lot of energy thanks to their lauric acid which will be sure to get you off on the right foot in the morning. I love using almond milk in baking because it reduces the overall calories but adds a nice dose of heart healthy fat however if you’d rather use coconut milk that would be delicious too! All these nutrients are perfect for anyone suffering from high cholesterol or trying to balance their blood sugar levels.

By Amy Shapiro, MS, RD, CDN
array(1) { [0]=> array(3) { ["thumb"]=> string(75) "https://www.furtherfood.com/wp-content/uploads/2015/08/IMG_0323-150x150.jpg" ["full"]=> string(67) "https://www.furtherfood.com/wp-content/uploads/2015/08/IMG_0323.jpg" ["attachment_id"]=> string(4) "7646" } }

Oatmeal Raspberry Applesauce Muffins

  • Prep Time:10 minutes
  • Cook Time:15 minutes
  • Servings: 12

Ingredients

cooking spray (I use coconut oil spray)
1 1/3 cups whole wheat pastry flour
3/4 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 heaping cup unsweetened natural applesauce
1 teaspoon coconut oil
1/4 cup organic honey
1 egg (slightly beaten)
1/2 cup unsweetened vanilla almond milk
1 1/4 cup raspberries
3/4 cup unsweetened shredded coconut

Instructions

1. Preheat oven to 375 degrees F.
2. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray.
3. In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
4. In a medium bowl combine applesauce, coconut oil, honey, egg, and almond milk.
5. Add wet ingredients to dry ingredients and stir until just combined, being careful not to over mix. The batter will be slightly lumpy. Gently fold in the raspberries.
6. Scoop batter into muffin tin.
7. Bake muffins for 15 minutes or until toothpick inserted into center comes out with just a few crumbs attached.

1. Preheat oven to 375 degrees F. 2. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray. 3. In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt. Set aside. 4. In a medium bowl combine applesauce, coconut oil, honey, egg, and almond milk. 5. Add wet ingredients to dry ingredients and stir until just combined, being careful not to over mix. The batter will be slightly lumpy. Gently fold in the raspberries. 6. Scoop batter into muffin tin. 7. Bake muffins for 15 minutes or until toothpick inserted into center comes out with just a few crumbs attached.

Nutrition Information

Per Serving:  Calories: 152; Total Fat: 5g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 16mg; Sodium: 331mg; Potassium: 64mg; Carbohydrate: 24g; Fiber: 4g; Sugar: 9g; Protein: 3g

Nutrition Bonus: Vit C: 13%; Iron: 5%

 

Print
further food collagen

Leave a comment

Your email address will not be published.

3 thoughts on “Oatmeal Raspberry Applesauce Muffins

  1. Gwen sorenson

    These sound wonderful but instead of sugar I always have to use stevia as my husband is diabetic and I like them that way too.

    Reply

Send this to friend