In the past couple of months, I’ve gotten back in the habit of making a fresg batch of muffins for my husband (almost) every weekend, so he has breakfasts for most of the week. (Pina Colada Muffins and Cardamom-Pear Streusel Muffins have been some of the biggest hits lately). It’s a lot of fun to run wild with it, creating new recipes for him.
We’re talking about cleaning up our diets and aiming to get healthier in the coming months, and breakfast is a great place to start. I created this recipe to suit a few of his requirements – low fat, ease up on the sugar, and raise the fiber content.
One of the things I’ve done with this is substitute a lot of the all purpose flour with oats – both in rolled and flour form. In addition to being very heart healthy (Thinking of you, Mairlyn Smith!), oats are lower in carbs than all purpose flour, lower glycemic, have fewer calories, AND contains more fiber. Plus, it adds flavor – Score!
In addition to the flour substitutions, I cut the amount of processed sugar, relying on natural sweetness from the apples and oats. The butter in my normal muffins was swapped out in favor of apple sauce.
What this gives you is a wonderfully moist, dense muffin with a ton of great flavor. It sounds so cliche, but you wouldn’t be able to tell that it’s “diet” from eating these… SO good!
As my husband puts it:
“They’re super good, they’re not just a healthy version of something, they’re something good that happens to be good for you :-)”
Healthier Apple Oat Muffins
Makes 12 muffins
1 cup rolled oats
1 cup oat flour
1/2 cup all purpose flour
1/2 cup flax meal
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda
pinch of ground cloves
2 eggs, lightly beaten
3/4 cup milk
1/2 cup unsweetened apple sauce
1 apple, peeled and grated
1 tsp. vanilla extract
Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
In a large bowl, combine oats, flours, flax meal, brown sugar, baking powder, cinnamon, salt, baking soda, and cloves. Make a well in center of flour mixture; set aside.
In another bowl, combine eggs, milk, apple sauce, grated apple, and vanilla extract. Add wet mixture all at once to the flour mixture.
Stir just until moistened (batter should be lumpy.) Divide batter between 12 prepared muffin cups, filling each to almost full.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.