DECEMBER 19TH – OATMEAL MUFFIN

Apple Pie Oat Muffin

2 c. old fashioned rolled oats

1 tsp. baking powder

2 tsp. apple pie spice*

¼ tsp. salt

½ c. applesauce

1 large egg white

1 medium apple, grated (about ¾ c.)

¼ c. pure maple syrup (or honey)

1/3 c. dried cranberries

2 tsp. pure vanilla extract

1 c. unsweetened vanilla almond milk (or milk of choice)

¼ c. chopped pecans or walnuts (optional)

¼ c. mini chocolate chips (optional)

Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick spray. In 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 mixture to set and thicken for about 3-5 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 center or 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 pan, they will fall apart. Use a knife around the sides to make removal easier. After cooling, they will set well. Store in covered container in fridge for about a week or freezer up to 3 months. Makes 12 muffins. (100 calories per muffin)

6/9/17