Wholesome Oat Muffins Sbd Phase Ii

Indulge in a guilt-free breakfast or snack with these Wholesome Oat Muffins, inspired by SBD Phase II. Packed with fiber-rich old-fashioned rolled oats, whole wheat flour, and naturally sweetened with unsweetened applesauce and stevia, these muffins are a heart-healthy, low-calorie treat. A hint of cinnamon adds cozy warmth, while optional mix-ins like blueberries and chopped nuts provide bursts of flavor and texture. Perfectly moist and easy to prepare in just 15 minutes, these muffins are your go-to for a nutritious, grab-and-go option that's both satisfying and South Beach Diet-friendly. Whether fresh out of the oven or enjoyed as a meal prep staple, these muffins promise a wholesome start to your day.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Old-fashioned rolled oats
• 1 cup Low-fat milk
• 1 large Egg
• 0.5 cup Unsweetened applesauce
• 1 teaspoon Vanilla extract
• 1 cup Whole wheat flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Salt
• 0.25 cup Granulated stevia or another sugar substitute
• 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
• 0.5 cup Fresh or frozen blueberries (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin with non-stick spray.

Step 2

In a small bowl, combine the rolled oats and milk. Let the mixture sit for about 10 minutes to allow the oats to soften.

Step 3

In a large mixing bowl, whisk together the egg, unsweetened applesauce, and vanilla extract until smooth.

Step 4

Add the soaked oats and milk mixture to the wet ingredients, stirring to combine.

Step 5

In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, salt, and granulated stevia (or preferred sugar substitute).

Step 6

Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Do not overmix, as overmixing can result in dense muffins.

Step 7

If using nuts and/or blueberries, fold them into the batter at this stage.

Step 8

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 9

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffin tin from the oven and let it cool for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(893.4g)

Amount per serving	% Daily Value*
Calories	1581.6

Total Fat 60.4g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 238.7mg	0%
Sodium 2358.7mg	0%
Total Carbohydrate 222.7g	0%
Dietary Fiber 35.7g	0%
Total Sugars 38.5g
Protein 54.6g	0%

Vitamin D 154.6IU	0%
Calcium 504.3mg	0%
Iron 12.2mg	0%
Potassium 1444.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 13.2%

Carbs: 53.9%