Serving Size 1 muffin
|Amount Per Serving|
|Monounsaturated fat||1 g|
|Saturated fat||0 g|
|Total fat||2 g|
|Dietary fiber||1 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
These apple muffins are filling, thanks to milled oats and flaxseed meal in the batter.
Heat oven to 350 F. Lightly coat 2 muffin tins with cooking spray. In a mixing bowl, combine the yogurt, eggs, oil and vanilla. In a medium bowl, combine the flour, 1 cup sugar, oats, flaxseed, 2 teaspoons cinnamon, baking powder and salt. Turn the mixer to low speed. Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Batter should be lumpy. Fold in the apples with a spatula.
Scoop 1/4 cup of batter into each muffin well. In a small bowl, combine remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon and sprinkle over the batter in each muffin well. Bake for about 22 minutes or until tops are golden brown and toothpick comes out clean when inserted.