Servings: 18

2 large eggs 2 large eggs
¼ cup canola oil ¼ cup canola oil
1 cup packed brown sugar 1 cup packed brown sugar
½ cup sugar-free applesauce ½ cup sugar-free applesauce
1½ cup unsweetened almond milk 1½ cup unsweetened almond milk
2 teaspoons vanilla extract 2 teaspoons vanilla extract
¼ teaspoon salt ¼ teaspoon salt
1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
½ whole wheat flour ½ whole wheat flour
3 cups rolled oats 3 cups rolled oats
2 teaspoons baking powder 2 teaspoons baking powder
 
Select your toppings (ie. fruit, nuts, coconut, dark chocolate chips, etc.) Select your toppings (ie. fruit, nuts, coconut, dark chocolate chips, etc.)
I chose: subheading: I chose:
1 pint fresh blueberries, washed and dried 1 pint fresh blueberries, washed and dried
¾ cup chopped pecans ¾ cup chopped pecans

Preheat oven to 350 degrees F.
Line muffin tin with foil or paper muffin liners (don't skip this step).
In a large bowl, beat eggs, oil and brown sugar until sugar is dissolved.
Add applesauce, milk, vanilla, salt and cinnamon; mix until well combined.
Stir in flour, oats and baking powder.
Fold in toppings until even incorporated.
Scoop ¼ to ⅓ cup of mixture into prepped muffin cups.
Bake for 40 minutes.
Let cool 5 minutes before eating or store in an airtight container or freeze in a zip-lock storage bag.

Nutrition per muffin:  Nutrition per muffin:
195 calories, 8gm fat, 0.5gm saturated fat, 53mg sodium, 30gm carbohydrates, 3gm fiber, 3.5gm protein  195 calories, 8gm fat, 0.5gm saturated fat, 53mg sodium, 30gm carbohydrates, 3gm fiber, 3.5gm protein