Apple Oat Muffins(Ovo Lacto)
Submitted by gagay
Low-fat apple oat muffins made with prune puree instead of butter, maple syrup, and egg whites. Moist, tender, and packed with oats and chopped apples.
YIELD
1 dozenPREP
20 minCOOK
30 minREADY
1 hrsThese apple oat muffins skip the butter entirely and use pureed prunes as the fat replacement. It sounds strange if you haven’t tried it before, but prune puree adds moisture, natural sweetness, and a fudgy tenderness to baked goods that oil and butter can’t match at this low a fat content.
Maple syrup and brown sugar handle the sweetness, while old-fashioned oats give the crumb a hearty, slightly chewy texture. Chopped apples throughout the batter add pockets of fruit that steam as the muffins bake, keeping the interior moist even without added fat.
Egg whites provide structure and lift without the extra fat from whole eggs. Mix the wet and dry ingredients separately and stir them together just until the flour disappears. Overmixing develops the gluten and turns muffins tough and rubbery.
Pro Tips
- Puree the prunes until completely smooth. Any chunks will show as dark streaks in the finished muffins
- Store-bought prune baby food (two 2½-ounce jars) works as a quick shortcut for the puree
- Check doneness with a toothpick at 20 minutes. Oven temperatures vary, and overbaking dries out low-fat muffins fast
- Let the muffins cool in the pan for 5 minutes before transferring to a rack. They’re fragile when hot
Variations
- Add a handful of raisins or dried cranberries for extra fruit and chewiness
- Swap the apples for ripe pear chunks and add a pinch of ground ginger
- Sprinkle the tops with a mix of oats and brown sugar before baking for a crunchy streusel finish
Ingredients
Directions
Preheat oven to 375℉ (190℃) 2. Place prunes and water in a food processor or blender and puree.
Combine flour, oats, brown sugar, baking powder, salt if using 4. In a seperate bowl, beat together the prune purée, milk, maple syrup, egg whites and apples 5. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened 6. Transfer batter to nonstick or paper lined muffin cups, or to muffin cups lightly sprayed with vegetable cooking spray Bake 20-30min until muffin tops are lightly browned and a wooden toothpick inserted into the middle of a muffin comes out clean. NOTE: You can substitute ⅓ cup commercially prepared puréed prunebaby food of prune butter(found in jam and jelly of baking section of your supermarket for the prune puree) the baby food prune jars you will need 2 2/2 oz jars and the prune butter will add extra calsue to the added sugars in the mixture. I used the baby food prunes and it worked quite well.
Comments
