Best Apple Pie Oat Muffins Recipes
OAT BRAN APPLE PIE MUFFINS (EVERYTHING-FREE, LOW-CAL AND VEGAN!)
Fat-free, sugar-free, low-calorie, AND vegan!! This recipe came about when I was looking for something a little different to do with some apple pie filling, and for a sugar-free muffin recipe that didn't have any added artificial sweeteners. (Yes, the pie filling is sweetened with Splenda, but that wouldn't affect the texture of the final product the way adding Splenda would.) I used a kitchen scissors to chop the apple slices from the pie filling into smaller pieces. Try to get all of the "goo" from the pie filling in there, too -- don't just throw it out! If you overmix, it will probably be tough; that's why I chose to mix it by hand, though of course you could use an electric mixer if you prefer. I used a jumbo-sized muffin pan, and I got six nice-sized muffins -- for less than 150 calories each!
Provided by brokenburner
Categories Quick Breads
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine the first eight ingredients (flour through salt) in a bowl and mix to combine.
- Add the remaining ingredients and stir until just moistened.
- Spoon batter into paper-lined muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
APPLE PIE OAT MUFFINS RECIPE - (4.3/5)
Provided by Katecooks
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt. Add applesauce, grated apple, egg white, maple syrup, vanilla extract, milk and cranberries, plus any optional additions. Stir well to incorporate. Allow the mixture to set and thicken for about 3 to 5 minutes before spooning into your muffin pan. Fill muffin cups almost completely full with batter. The muffins will not rise. Bake for 30 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week or freeze for up to 3 months. Per serving: Calories: 100; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 287mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 9g; Protein: 3g Nutrition Bonus: Potassium: 70mg; Iron: 5%; Vitamin A: 1%; Vitamin C: 4%; Calcium: 4%
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