Oatmeal Breakfast Muffins
The batter for these muffins (I always lick the spoon when I'm done.) tastes like Quaker Instant Oatmeal mmmm. These are a quick, healthy option for a rushed morning or can be easily packed to take along, oatmeal on the go.
Ingredients:
1 Omega 3 large egg
1/4 cup apple sauce
1/3 cup pure maple syrup
2 tsp vanilla
1 cup low fat buttermilk
1 cup whole wheat flour
1/4 cup wheat germ
1 tsp baking soda
1/4 tsp sea salt
1 1/2 tsp cinnamon
1 cup quick oats
1 large apple grated
Method:
Set oven to 350 degrees. Line a muffin tin with muffin liners. (You can spray your muffin liners with oil but I don't use that stuff. My liners stuck to the muffins a bit but not bad.)
1. Whisk together the egg and apple sauce until combined. Add in the maple syrup, vanilla and buttermilk and whisk lightly until combined,
2. Whisk together the flour, baking soda, salt, wheat germ and cinnamon. Whisking your dry ingredients adds air to them and makes your end product lighter and fluffier.
3. Stir the apple and oats into the wet ingredients and then add the dry ingredients and mix until combined. Don't over mix.
4. Divide the batter evenly between the muffin liners. (about 2/3 full each)
5. Bake for 15-20 minutes until a toothpick inserted into the centre comes out clean.
Makes 12 muffins and doubles easily. These can be frozen too.
Nutritional info: Carbs 22g, Fat 2g, Protein 4g, sodium 170 mg, Fiber 3g, Sugar 8g
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