Wholesome Oat Muffins Sbd Phase Ii
Indulge in a guilt-free breakfast or snack with these Wholesome Oat Muffins, inspired by SBD Phase II. Packed with fiber-rich old-fashioned rolled oats, whole wheat flour, and naturally sweetened with unsweetened applesauce and stevia, these muffins are a heart-healthy, low-calorie treat. A hint of cinnamon adds cozy warmth, while optional mix-ins like blueberries and chopped nuts provide bursts of flavor and texture. Perfectly moist and easy to prepare in just 15 minutes, these muffins are your go-to for a nutritious, grab-and-go option that's both satisfying and South Beach Diet-friendly. Whether fresh out of the oven or enjoyed as a meal prep staple, these muffins promise a wholesome start to your day.
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 1 cup Low-fat milk
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Granulated stevia or another sugar substitute
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
- 0.5 cup Fresh or frozen blueberries (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin with non-stick spray.
In a small bowl, combine the rolled oats and milk. Let the mixture sit for about 10 minutes to allow the oats to soften.
In a large mixing bowl, whisk together the egg, unsweetened applesauce, and vanilla extract until smooth.
Add the soaked oats and milk mixture to the wet ingredients, stirring to combine.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, salt, and granulated stevia (or preferred sugar substitute).
Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Do not overmix, as overmixing can result in dense muffins.
If using nuts and/or blueberries, fold them into the batter at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let it cool for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 38.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 504 mg | 39% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
