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:
By Amy Shapiro, MS, RD, CDN
Oatmeal Raspberry Applesauce Muffins
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
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.
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%
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