Healthy Oat Muffins

I made these muffins for DH. Some applesauce could be substituted for about 1/2 a cup of oil, but I haven't tried it. If you're going to use Splenda, double the amount of sugar stated in the recipe. I might add raisins next time.

• Ready In: 35 mins
• Yields: 18 Jumbo Muffins

Ingredients

• 2  cups quick oats
• 2  cups fat-free buttermilk
• 3⁄4 cup canola oil
• 1  cup brown sugar
• 1⁄3 cup white sugar
• 3  egg whites
• 2  tablespoons skim milk
• 2  cups flour (wheat ok)
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 400°F.
2. Line three jumbo muffin pans with paper liners.
3. Combine first 7 ingredients in a bowl, mix well.
4. Combine the rest of the ingredients in another bowl, add to the liquid ingredients.
5. Mix until just combined, over-mixing makes muffins tough.
6. Divide dough evenly in the pans, and bake for 20-25 minutes or until browned.