Healthier Apple Oatmeal Muffins!
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!
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