Breakfast

Oatmeal Raspberry Muffins is for Breakfast, Snack.

Oatmeal Raspberry Muffins takes 10 minutes to prepare.

Oatmeal Raspberry Muffins takes 20 minutes to cook.

Oatmeal Raspberry Muffins makes 12 servings.

The ingredients for Oatmeal Raspberry Muffins are:

1.25 cup Oats, Quaker
1.25 cup Whole Wheat Flour
1 tsp Baking Powder
.5 tsp Baking Soda
.25 tsp Salt
.5 tsp Cinnamon, ground
1 cup Applesauce, unsweetened
.5 cup Dannon - Greek Yogurt - Plain
.5 cup, packed Brown Sugar
2 tbsp Canola Oil
1 large Egg, fresh, whole, raw
2.5 cup *Great Value Red Raspberries Frozen

Here is how you make Oatmeal Raspberry Muffins:

Preheat oven to 375˚ F.Line a 12 cup muffin tin with paper/ silicone liners, or spray with non-stick cooking spray.In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, yogurt, brown sugar, canola oil and egg.Make a well in dry ingredients and add the applesauce mixture. Stir until just moist. Fold in blueberries. Divide the batter evenly between the 12 muffin cups, filling to about 2/3 full.Bake for 18-20 minutes (10 for mini-muffins), or until a toothpick inserted into the center of a muffin from the middle of the tray comes out clean.If you’re freezing them, allow the muffins to cool, then pop them into a ziplock bag before putting them into the freezer. Pop them into the microwave to defrost when you’re ready to eat!Serving Size: Makes 12 large muffins or 34 mini-muffinsNumber of Servings: 12Recipe submitted by SparkPeople user KRISTINND.

The nutritional information for Oatmeal Raspberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 163.2

• Total Fat: 3.6 g
• Cholesterol: 16.1 mg
• Sodium: 154.9 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 4.5 g
• Protein: 4.6 g