Zutaten für Applesauce Oatmeal Muffins
- 1 cup rolled oats
- 1 cup water
- 1/2 cup whole wheat flour
- Splenda Granular
- 1 cup unsweetened applesauce
- 2 large egg whites
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 10 tablespoons brown sugar
- 1/2 cup raisins
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped nuts
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Zubereitung von Applesauce Oatmeal Muffins
- Soak 1 cup rolled oats in 1 cup water for at least one hour (or overnight for extra soft muffins).
- Preheat oven to 400°F (200°C).
- Lightly grease a 12-cup muffin tin with cooking spray or liners.
- In a large bowl, combine the soaked oat mixture, 1 cup unsweetened applesauce, and 2 large egg whites. Mix until just combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour (optional), ½ cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in ½ cup chopped nuts or raisins (optional).
- Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
- In a small bowl, combine 2 tablespoons brown sugar and 1 teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the tops of the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
0g
Carbs
4g
