This recipe is a variation on one found in the Eat-Clean Diet cookbook by Toscana Reno. These very healthy low fat, low cholesterol muffins are a perfect after workout snack or a quick breakfast! This recipe is for 12 muffins that contain about 120 calories each.
Ingredients:
1/4 cup brown sugar
1 cup dry old fashioned oatmeal flakes
1 cup unsweetened applesauce or 2 small very ripe bananas, mashed
1/2 cup skim milk (or use soy, almond or rice milk)
2 egg whites, beaten
2 tbsp ground flax seed
1/2 cup flaked coconut
1/2 cup low fat plain yoghurt
2 tbsps plus 1 tsp sunflower oil
1 tbsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp ground nutmeg
3/4 cup whole wheat flour
1 cup dried cranberries
1 cup chopped walnut pieces
6 dried, pitted dates, chopped
Directions:
1) Preheat oven to 375F. Lightly grease muffin tin for 12 muffins.
2) Combine oatmeal, applesauce (or bananas), milk, eggs, flax, coconut, sugar, yoghurt and oil in a medium bowl.
3) In another medium bowl, combine remaining dry ingredients, including dried fruit & walnuts. Make a well in the centre of the dry ingredients and pour wet ingredients into it. Stir until just combined. If mixture seems dry, add another 1/4 cup of yoghurt.
3) Using an icecream scoop, using heaping scoops, fill muffin cups. Bake for about 25 minutes, or until toothpick inserted in middle comes out clean. Let cool in pan for 10 minutes, then cool on wire rack.
