Recipe Courtesy of FiT Trainers
Healthy Oatmeal Muffins
Difficulty: Medium
Total Time: 40 minutes
Active: 18 minutes
Serves: 6 people
It’s fall, which means time for root vegetables, seasonal fruits, and warming foods like ginger. My favorite oatmeal muffin recipe includes organic carrots, honeycrisp apples, fresh ginger, and lemon. After blending the ingredients, there’s plenty of leftover pulp and fiber to use for other purposes. From fresh dog food to soup additive to one of my favorites – breakfast muffins!
The fiber from the pulp provides great gut support and helps with appetite satiation. When we include oats, walnuts, and other seeds, it’ll boost healthy fats and fiber as well. With the addition of applesauce, the overall sugar and carb content is relatively low after accounting for the high fiber (~6 grams per muffin).
These muffins serve as a well-balanced, high fiber breakfast option for those on the go and needing a regular morning snack.
Ingredients:
- 2 medium Apples shredded (about 1 cup)
- 2 Carrots shredded (about 1/2 up)
- 2 teaspoons Ginger
- 1 cup unsweetened Applesauce
- 3 large Eggs
- ¼ cup Olive Oil or Coconut Oil
- 2 teaspoons Vanilla
- ⅓ cup Light Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- ½ teaspoon Ground Nutmeg
- 1¼ cups Whole Wheat Flour
- 1 cup Rolled Oats
- ⅓ cup chopped Walnuts
Optional add-ins: ground flax, shredded coconut, chia seeds, pumpkin seeds, collagen protein, plant protein, etc.
Instructions:
-
Preheat the oven to 375°F. Line a standard muffin tin with paper liners or grease with oil.
2. Add shredded ingredients to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.
3. Add baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl with the carrot mixture. Whisk together again to incorporate everything.
4. Add the flour and rolled oats to the bowl. Stir until just combined. Do not over mix, as this can result in dense muffins.
5. Finally, add in the walnuts (if using). Fold them into the batter.
6. Spoon the batter into the 12 prepared muffin cups, filling about 3⁄4 of the way. Top with additional walnuts, if desired.
7. Bake until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-22 minutes. If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200°F. This will ensure they are cooked through, but not overcooked.
8. Allow them to cool in pan for 15 minutes before enjoying. Once cooled completely, store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.
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