Apple and Oat Muffins
Jun 15, 2012 06:30PM
apple and oat muffins
Prepared by Lindzie St.Martin
Apple and Oat MuffinsThese are great for breakfast, as a snack, and on-the-go for refueling during exercise.
3 egg whites 3 eggs 2 tablespoons molasses 1 cup shredded Fuji apple with skin (approximately 1 and ½ apple) 1 cup dry oats ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon pure vanilla
Preheat oven to 325 degrees. Scramble eggs lightly with molasses, then mix together baking soda, powder, cinnamon, and vanilla. Mix in shredded apple then oats. Using a 12-cup muffin pan, line with cupcake papers for easy transport and cleanup. Fill each cup with approximately ¼ cup filling ¾ full.
Bake 20 to 25 minutes. You can make muffins sweeter by mixing in an additional sweetener, such as 1 to 2 tablespoons of honey.
Makes approximately 12 muffins.
Serving size: 2 muffins
Calories: 143 / Total fat: 3.7 g / Saturated Fat 1.2g / Carbs: 22.6g / Fiber: 1.9g / Protein: 6.7g