First things first: these are so yummy!
We are avid snack bar eaters, and I am always looking for the healthiest grab & go bar out there. I compared the 3 bars we consume the most (Nutri-Grain, Kashi, & Special-K) and tried to see if I could make something from scratch, without sacrificing taste or good nutrition. Well… I think I’ve done it!
These mini-muffins are lower in calories and sugar than most bars out there, and maintain the lower fat content, as well as the good protein and fiber you need to jump start your day (or pick you up in the afternoon)!
Enjoy one or two of these puppies with your morning coffee and get your day started right!
*I used the Demarle mini muffin flex mold, and it creates 20 ‘larger’ mini muffins, compared to a standard 24-cup mini muffin pan. I calculated the nutrition information for both options below.
Here’s the facts (serving size – 1 mini muffin):
Demarle Mini Muffin Mold – Calories: 111 Fiber: 2.7g Protein: 2.1g Fat: 3.6g Sugar: 4.9g
Standard Mini Muffin Pan – Calories: 92.5 Fiber: 2.2g Protein: 1.7g Fat: 3g Sugar: 4.1g
- 2 Cups Old-Fashioned Rolled Oats
- 1 1/2 Cups Whole Wheat Pastry Flour
- 1/4 Cup + 2 Tbsp Truvia
- 1/4 Cup Brown Sugar (for sprinkling on top)
- 2 tsp Cinnamon
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Fat Free Organic Milk
- 1/2 Cup Unsweetened Applesauce
- 1/4 Cup Safflower Oil
- 1/2 Cup Reduced Sugar Craisins
1. Preheat oven to 350° and prep muffin pan with liners, nonstick spray, or nothing if you’re using the Demarle nonstick flexible mold.
2. In a large bowl, combine the dry ingredients EXCEPT for the brown sugar & Craisins.
3. In a small bowl, stir together the wet ingredients.
4. Slowly add the wet ingredients to the dry ingredients, mixing while adding.
5. Fold in the Craisins and stir until everything is thoroughly combined.
6. Spoon the mixture into your muffin pan, filling up each cup entirely. These won’t rise up a whole lot, so don’t worry!
7. Sprinkle the top of each muffin with a little bit of brown sugar. It just provides that hint of sweetness as you bite in.
8. Bake for 20 – 22 min (maybe a little less if you’re using a 24-cup tin), or unless a toothpick comes out clean.
*I really want to try these in a regular muffin size as a total breakfast meal replacement. I’ll try that next time!*