LOW-FAT SUGAR FREE BLUEBERRY
APPLE BANANA OATMEAL MUFFINS

This recipe is low fat and sugar free HOWEVER it tastes just like those high calorie, high fat muffins you find in bakeries and doughnut stores! I have served these to people and nobody believed that these were good for you! You can substitute any fruit for the berries or apples, but I do find that the best flavour combination is berries (of any kind) and apple. Peach also works well. 142 calories, 2.5 grams of fat, 3.5 grams of fibre. These muffins are made with splenda, but you can use real white sugar if you are not keen on using artificial sweeteners.

1 cup quick-cook oatmeal (or old-fashioned, see note*)
1 cup fat-free skim milk
1/2 cup white flour (can substitute whole wheat, but muffins are not as fluffy)
1/2 cup whole wheat flour
1/2 cup ground flax (use whole wheat flour or wheat germ if no flax available)
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon (or to taste)
1/2 tsp ground cloves (or to taste)
1/2 tsp allspice (or to taste)
1 cup splenda (regular white sugar will also work, but calorie count will be higher)
4 egg whites (or 1/2 cup egg beaters)
1 cup mashed bananas
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup fat free sour cream
1 cup blueberries fresh or thawed and drained (you can substitute any other berry or small fruit)
1 large apple, chunked (or substitute any other fruit)

Preheat oven to 350F, Grease 12 muffin cups/tin or line tin with paper liners.

Soak oatmeal in skim milk for 20 minutes*

Once the oatmeal has finished soaking add splenda (or sugar), egg whites, bananas, applesauce, vanilla and sour cream. Blend until Uniform.

In a separate bowl mix all dry ingredients (flours, flax seed, baking soda, baking powder, spices) until well blended.

Slowly mix dry ingredients into wet ingredients. Blend until uniform.

Fold in berries or apple (or any other fruit you wish)
Distribute mixture evenly between 12 muffin cups. The mix will heap out of each cup, this is okay, the mixture is thick and will not expand and drip down the sides of the muffin tin while baking.

*If using old fashioned oatmeal, soak for at least 1 hour, 2 hours to be safe.

Source: Sassinate, Group Recipes