Finally….an oatmeal muffin with a bonus- it is low in calories!
I love oatmeal anything! So an oatmeal muffin or cookies is my thing!
Muffins can be pretty high in calories or on the other side of the coin they can be great in protein and low in taste. Check out the nutritional information for the low numbers in calories, sugar, and fats. There are 5 Weight Watcher Smart Points.
You can make them plain or add any fruit you wish. I like to add fruit or berries; they help to sweeten them more! These are purposely low in sugar to keep them low-calorie.
There are so many ways people make muffins using all kinds of flours, sugars, honey, applesauce, and fruit. I could not find an oatmeal muffin recipe to my liking and I have tried many recipes. I wanted the color to be light and the texture to be fluffy, not dense. This recipe fits the bill and a bonus.. .it has a nice oatmeal taste which I love!
It is important not to overmix any muffin batter. Make these by hand instead of with an electric mixer. Mix only until the ingredients are combined to get light, fluffy muffins!
If you want to add fruit, lightly coat the berries or diced fruit of your choice with a little flour before adding to the batter so the fruit won’t sink to the bottom of the muffins.
Baking muffins at a higher heat first, then reducing it ensures higher muffins!
These muffins release neatly from the liners too.
See more pictures in the slideshow below.
Oatmeal Muffins~Low Calorie
- 1 egg
- 1 cup skim milk
- ¼ cup oil
- 1⅓ cups flour
- ¾ cup oatmeal
- ⅓ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- . Preheat the oven to 400º.
- Line a standard 12-cup muffin tin with cupcake liners or use a spray.
- In a medium bowl beat together the eggs, milk, and oil. Set aside.
- In a small bowl, mix together the flour, oatmeal, sugar, baking powder, and salt. Gently stir this into the egg mixture until just combined. To have light, fluffy muffins, do not overmix the batter.
- If you are adding fruit to the batter, coat the fruit first with 1 tablespoon flour and then gently fold the fruit into the batter so the fruit will not sink to the bottom of the muffins. Or add fruit to each muffin cup.
- Spoon the batter into the muffin tins, filling them about 2/3 of the way up.
- Bake at 400º for 8 minutes, then lower the oven temperature to 350º and bake for another 5-8 minutes or until a cake tester inserted in the center comes out clean.
- Cool the muffins in the tin on a wire rack for 5 minutes, then carefully remove them from the tin and place them on the wire rack to continue cooling.
- Store the muffins covered at room temperature.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.