This recipe is quick to make, the most time consuming part is peeling apart the pistachios! If you make these ahead of time, they are great for a healthy and filling breakfast on the go.
Ingredients
Makes 12 muffins
- 2 cups quick cooking oats (not instant)
- 4 tbsp. agave nectar
- 1 cup applesauce
- 1 cup almond milk
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 cup chopped pistachios
- 1/3 cup chopped almonds
- 1 cup fresh raspberries
Directions
- Preheat oven to 375 degrees
- Use standing or handheld mixer to combine all ingredients except rasberries
- Once all the ingredients are thoroughly incorporated, gently fold in rasberries
- Use canola oil cooking spray to coat muffin tin and distribute batter equally throughout
- Bake for 20-25 minutes
- After baking, let cool for at least 20 minutes to give muffin enough time to set
- Enjoy with a dollop of nonfat vanilla soy yogurt, extra rasberries, and nuts
Quick Tips
- Get creative and mix up the types of berries and nuts you use! Try using blueberries, blackberries, walnuts, or whatever is on sale
- In this recipe, applesauce is substituted for butter. This drastically decreases the saturated fat and caloric content of baked goods without altering the flavor. Try this when baking cookies or brownies and your family and friends won’t even notice the difference!
Nutritional Information
Serving Size: 1 muffin (79g), Calories: 144, Calories from fat: 48, Total Fat: 6g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0g, Sodium: 17mg, Total Carbohydrate: 20g, Dietary Fiber: 3g, Sugars: 8g, Protein: 4g, Vitamin A: 1%, Vitamin C: 5%, Calcium: 4%, Iron: 6%, Folate: 3%
