You’ll need a 12-cup muffin pan, baking cups or nonstick spray, and a blender to make these breakfast beauties.

Recipe excerpted with permission from Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less by Lisa Lillien

  • Makes 12 muffinsServings

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1½ cups unsweetened vanilla almond milk
  • ½ cup (about 4 large) egg whites
  • 5 packets natural no-calorie sweetener (such as monk fruit, erythritol, stevia, or a combination)
  • 2 tsp. baking powder
  • 1 Tbs. pumpkin pie spice
  • ¼ tsp. salt
  • 1 cup (about 1 medium) organic Fuji or Gala apple, finely chopped

Preparation

  1. Preheat oven to 400°F. Line a 12-cup muffin pan with baking cups, or spray it with nonstick spray.
  2. Place oats in blender, and pulse to the consistency of coarse flour.
  3. Add milk, eggs, sweetener, baking powder, and seasonings. Blend until smooth and uniform, stopping and stirring if needed.
  4. Stir apple into batter. Evenly fill muffin pan.
  5. Bake until a knife inserted into the center of a muffin comes out clean, 16 to 18 minutes.

Nutrition Information

  • Serving Size: 1 muffin
  • Calories: 93
  • Carbohydrate Content: 16 g
  • Fat Content: 1.5 g
  • Fiber Content: 2.5 g
  • Protein Content: 4 g
  • Sodium Content: 168 mg
  • Sugar Content: 1.5 g
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