Healthy Oatmeal Muffins (No added sugar!)

Posted by on Feb 26, 2013 in Breads, Breakfast, Cooking, Featured, For kids

Every week I usually make a batch of cookie butter energy balls for my husband, who likes to take them to work as his breakfast.  Well this week I was out of cookie butter and my husband doesn’t like peanut butter or almond butter, so I had to come up with a different breakfast for him.  I found a recipe for oatmeal muffins and decided to put my own spin on it and make it a little healthier.  I was very happy with how they turned out, and with how healthy they are!  They come out to about 185 calories, over 3 grams of fiber, almost 6 grams of protein, and only a little over 3 grams of sugar in each muffin!  (unless of course you add chocolate chips–which I did!)



I decided to use unsweetened applesauce and a banana to sweeten them so there is NO ADDED SUGAR!  I also think the many different ingredients gave them more depth and flavor.   These are also very versatile and can be changed to your liking.  Not to mention, the recipe is extremely easy and quick to make.  I hope you give them a try and enjoy them as much as we are!

Oatmeal Muffins

(makes about 15 muffins)

1 cup of white whole wheat flour

1/3 cup of almond meal

1 cup of quick cooking oats (old fashioned should work just fine too)

1/3 cup of unsweetened applesauce

1 large banana, mashed

2 teaspoons of baking soda

1/4 teaspoon of salt

2 tablespoons of flax seed meal

2 scoops of Arbonne vanilla protein shake mix (optional)

1 cup shredded sweetened coconut, toasted

1 egg, lightly beaten

1 cup almond milk (regular milk will work as well)

1/4 cup coconut oil, melted

1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees F and line cupcake tin or spray with non stick spray.  In a large mixing bowl mix all ingredients until well combined. (I put everything in the bowl and used my hand mixer for a few minutes) stir in chocolate chips if desired.  Use a large scoop of measuring cup and fill tins almost all the way full.  Bake for 18-20 minutes or until lightly browned and muffin bounce back slightly when you touch them.  Move to cooling rack.  Store in an airtight container.  These are great re-heated in the microwave the next day!

Source: Adapted from Better Homes and Gardens New Cookbook Oatmeal Muffin


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