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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (64g) Recipe makes 18 servings |
||
| Calories 96 | ||
| Calories from Fat 6 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.7g | 1% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 179mg | 7% | |
| Potassium 73mg | 2% | |
| Total Carbohydrate 19.7g | 6% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 0.2g | ||
| Protein 2.9g | 5% | |
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SERVES 18 , 18 muffins
Ingredients
- 2 cups rolled oats
- 2 cups cold coffee or cold milk or juice or cold tea (anything! "Cold" doesn't mean refrigerated, it just means not hot)
- 1 cup applesauce or pumpkin puree or 2 smooshed bananas (any fruit pulp)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups flour
Directions
1
Preheat oven to 400°F.2
Soak oatmeal in liquid until softened, about 10-15 minutes.3
Add fruit pulp and mix.4
Stir in salt, soda and baking powder.5
Add flour and stir to blend- Don't over stir!6
Bake until lightly browned and a toothpick inserted into the center of one of the muffins comes out clean, about 15 minutes.7
These freeze well.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
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- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > To Go... > Brown Bag
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: mich26
On May 21, 2008
I made these with 1 cup milk, 1 cup apple juice, and a cup of pumpkin puree. Since I used pumpkin, I added cinnamon, nutmeg, ginger, and cloves. I forgot to add sugar, and I definitely will next time. Still, they are very good warm with honey. Oh, and I accidentally soaked the oats for more like 20-25 minutes, but they still turned out fine! Very chewy texture, especially when cooled.
From: Chef #670932
On May 11, 2008
I made this with skim milk just to get a basic feel for the muffins. Very yummy...almost reminded me of a muffin version of a plain scone. I ate the muffins plain, with turkey bacon, or with jam. However, if someone isn't used to eating low sugar items, this may not have an appealling taste if you do not add other "sweets" (i.e., nuts, fruits, etc.) in this recipe. My mom, who's diabetic, absolutely loved this. I will definitely make this again and perhaps use some of the other ingredients I read in the other reviews for this recipe.
From: Heather U.
On Aug 4, 2004
These are good, and the recipe is very easy. I used coffee and a puree made from dried dates and dried peaches, and I added sweetener (2 T barley malt syrup and 1/2 c splenda). I like the coffee taste, but next time I'll bump it down to 1 cup coffee, and 1 cup juice or milk so the coffee taste doesn't dominate as much. This made two 8x4" loaves instead of muffins (I was too lazy to make muffins today!). Thanks, Roosie!
From: Bev. E.
On Aug 2, 2004
A very easy recipe, I used apple juice to soak the oats and pumpkin puree. Such a wonderful taste. Thanks for posting.
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