Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 12
Ingredients:
• Topping
• 1/4 cup rolled oats
• 1 tbsp. brown sugar
• 1/8 tsp. cinnamon
• 1 tbsp. unsalted butter, melted
• Muffins
• 1 c. old fashioned rolled oats (not instant)
• 1 c. nonfat milk
• 1 c. whole wheat flour
• ½ c. brown sugar
½ c. unsweetened applesauce
• 2 egg whites
• 1 tsp. Baking powder
• ½ tsp. Baking soda
• ½ tsp. Salt
• ½ tsp. Cinnamon
• ½ tsp. sugar
• raisins or nuts (opt.)
Directions:
1 To begin, first, presoak the oats in milk for 1 hour,
2 Set the oven to 400°F then grease a standard 12-cup muffin pan with cooking spray or use paper liners.
3 In a mixing bowl, combine oat-milk mixture, applesauce, and egg whites. Blend well and set aside.
4 In a separate bowl, put together the whole wheat flour, brown sugar, baking powder, baking soda, salt, sugar, and cinnamon then mix.
5 Gradually put wet ingredients to dry ingredients and blend until just combined, but don’t over mix the batter as it will make the muffins firm. Add raisins or nuts (opt.).
6 Prepare topping: In a small bowl, whisk together the oats, brown sugar, and cinnamon. Add in melted butter and toss gently with a fork to coat ingredients.
Fill each muffin cup 2/3 full of batter. Sprinkle topping on the top of each batter-filled muffin cup. Tap the pan gently on the counter to even out the batter. Place muffin pan in preheated oven and cook for 20 to 25 minutes or until a toothpick put in the middle of one of the muffins comes out clean. Take off from the oven and let sit for 5 minutes before serving.