Oatmeal Muffins

15 muffins - Calories 107; Cal from fat 26g; Total Fat 2.8g; Trans fat 0g; Chol. 0; Sodium 89mg; Total Carbs 18.7g; Fiber 2.7g; Sugar 2.1g; Protein 2.8g

Oatmeal Muffins

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  • Prep Time


  • Total Time


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  • ◾1 cup milk of choice (240g)

  • ◾1½ tbsp white or apple cider vinegar (21g)

  • ◾2 tsp pure vanilla extract

  • ◾½ cup applesauce (120g)

  • ◾1 cup mashed banana, measured after mashing (240g)

  • ◾3 tbsp vegetable or coconut oil (30g)

  • ◾1 cup rolled oats (90g)

  • ◾1½ cup spelt flour (200g) (Bob’s gf also works here)

  • ◾½ cup sugar of choice or xylitol (100g)

  • ◾1 tsp baking powder

  • ◾½ tsp salt

  • ◾½ tsp cinnamon

  • ◾½ cup mini chocolate chips, optional


Preheat oven to 400 F. Add liners to 15 muffin tins, and set aside. In a mixing bowl, whisk together the first 6 ingredients. In a separate large bowl, stir the remaining ingredients together. Pour wet into dry, and stir until just evenly combined (don’t overmix). Portion evenly into the muffin liners and bake 18 minutes. They will be a bit undercooked when you take them out… allow to cool uncovered for at least 20 minutes. Then, if possible, loosely cover and wait a day – water absorbs and texture is much firmer next day.


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