Prep 15 mins
Cook 15 mins
These are so easy to make and nutritious. My kids eat them up. Taste just like a snickerdoodle cookie. You got to try it.
- 1⁄3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 cup oats (quick or old fashioned, uncooked)
- 1⁄2 cup granulated sugar
- 1 tablespoon baking powder
- 1 cup nonfat milk
- 1 egg, lightly beaten
- 4 tablespoons margarine or 4 tablespoons butter, melted
- 1 teaspoon vanilla
- Heat oven to 400?F. Spray bottoms only of mini muffin pan cups with cooking spray.
- For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
- For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
- Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
These muffins were delightful without all the guilt. I used a cup of whole wheat and 1/2 all purpose. This makes a lot of cinnamon/sugar topping. I used a little less than a tsp. per muffin and stored the rest for other uses. I did not have a problem with the topping falling off or the muffins being dry. I got exactly 12 regular sized muffins and baked them for 12 minutes. I let the batter and topping sit after they were in the muffin tin for about 10 minutes to soften the oats and to give the topping a chance to get into the batter. These are a new favorite. Thanks for posting!
Great recipe! Quick and easy to make, tasty and nutritious. I used Egg Beaters and half and half whole wheat pastry flour and all purpose flour and it worked fine. Next time I will try applesauce instead of butter since I didn't find the flavor especially buttery. Mine were just a touch dry but I expect it's because I baked them a minute or two too long. Next time I will add some more vanilla and some cinnamon into the batter, but this is a very good recipe as it stands. No way it could make 24 muffins, though. I barely had enough batter for 12 standard size (smallish, even) muffins. Would be great as mini-muffins though. Thanks!
I made these using all whole wheat flour and adding 1 tablespoon of cinnamon and 1 tablespoon of water to the batter as another commenter suggested. I also added 2 tablespoons of flax seeds. I found that you don't need that much of the cinnamon sugar (though, if you use it all I'm sure it would be delicious! I'm just cutting back in sugar, myself). This recipe made 12 regular sized muffins for me. They look beautiful! I baked for 12 minutes and they came out perfect. This is not a super sweet recipe, but it is pretty healthy and they are tasty muffins.