Get some fiber with these tasty muffins. Great as a breakfast or a quick snack on the go.
Cooking spray (optional)
3/4 cup uncooked, quick-cooking oatmeal
1/2 cup whole-wheat flour
1/2 cup all-purpose all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup sweetened, dried cranberries
1/4 cup toasted wheat germ
2 tsp baking powder
1/4 tsp baking soda
3/4 cup pineapple juice
Egg substitute equivalent to 1 egg, or 1 large egg
1 Tbsp canola oil or 1 Tbsp corn oil
2 Tbsp unsalted sunflower seeds
Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or put paper muffin cups in the pan.
In a medium bowl, stir together the oatmeal, flours, brown sugar, cranberries, wheat germ, baking powder, and baking soda. Make a well in the center. Pour the pineapple juice, egg substitute, and oil into the well, stirring until just moistened. Do not overmix; the batter should be slightly lumpy. Spoon the batter evenly into the muffin cups. Sprinkle with the sunflower seeds.
Bake for 11 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. These muffins don’t need a cooling time before removing from the pan.
Serving size 1 muffin
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 108 mg
Total Carbohydrate 28 g
Dietary Fiber 2 g
Sugars 15 g
Protein 3 g
Dietary Exchanges 1 fruit, 1 other carbohydrate
Source: American Heart Association