By RoseLynn on March 18, 2010
"I originally found this recipe on SparkRecipes, but I've made a few adjustments. The milk, sugar, and flour can all be substituted for cow's milk or soy milk, splenda, and whole wheat or regular all purpose. I love the fact that there is no oil or butter needed with this recipe. These make an excellent snack or breakfast. Enjoy!"
Serving Size: 1 (36 g)
Servings Per Recipe: 12
"Originally made this as a way to use up some almond milk I had sitting around. This is definitely one of the better low-fat muffin recipes I've tried. They're flavourful and not as spongy as some low-fat muffins can be. I used apple cinnamon oatmeal and used apple pie spice instead of cinnamon. I might try adding chopped dried apples if I make them again."
"Thank you for sharing these muffins. They are great. I was looking for something that was Lactose free and was very happy to find this recipe as I drink almond milk. They are very tasty and moist. I changed the recipe a bit. I used 9 grain organic flour and regular organic oatmeal the second time I made them and they still turned out great.