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Are you searching for a healthy and tasty oatmeal muffin which is eggless, butter-less, and low in sugar? Here it is. I wanted to make something different for breakfast, but didn't really want to miss my regular oatmeal. So I whipped up this quick and easy muffins with my instant flavored oatmeal packets at hand. The whole batch was ready in 30 mins, this includes the preparation and baking time. This muffin is comparatively healthier than the regular muffins and definitely would not add on to your muffin top. Taken with a glass of Orange juice and fresh fruits it makes a complete and satisfying breakfast.
Ingredients:
For 6 regular muffins
Wheat flour/Atta flour - 1/2 cup
Baking powder - 1-1/2 tsp
Salt - 1/8 tsp
Instant Oatmeal - Apple Cinnamon flavor - 2 packets - approx - 3/4 cup
Canola oil - 2 tbsp
Light brown sugar - 2 tbsp (firmly packed)
1 tbsp flax seed meal + 3 tbsp water (replace with 1 egg if using)
Milk - 1/2 cup (room temperature)
Method:
Preheat the oven to 375F/190 C. Mix the wheat flour, baking powder, oatmeal and salt well with a sieve or whisk. In a small bowl, mix the flax seed meal and water and set aside for 5 minutes. Add milk to flax meal mixture. Whisk oil and sugar together and add the milk mixture. Add the sieved in flour-oatmeal mixture slowly. Whisk until it is just mixed and do not over-mix. Pour into the lined muffin pans (until three-fourth) and fill in any empty muffin cups half-way with water. Reduce the oven's temperature to 350 F/175 C and bake for 18-20 mins until done. Serve warm or store in an air-tight box for a couple of days.
Tip: You could use 1 egg in the place of the flaxseed meal. Since I was trying to replace my breakfast oatmeal I did some healthy replacements. I used flaxseed meal because it has half the amount of calories in one egg and 8% of daily requirement of dietary fiber, most important for breakfast. I used oil for butter for it is low in saturated fat than butter. You could use skim milk instead of regular milk. I used the one with 2% milk fat.
If using unflavored oatmeal increase sugar to 4 tbsp.
Sending these super-easy light muffins to WWC-Spelt/Oats for Breakfast event by Sanjeeta guest hosted by Heather of Girlichef and to Nithu's Quick & Easy Recipe Mela and also to Let's Cook - Break Time Snacks event by Radhika.
For 6 regular muffins
Wheat flour/Atta flour - 1/2 cup
Baking powder - 1-1/2 tsp
Salt - 1/8 tsp
Instant Oatmeal - Apple Cinnamon flavor - 2 packets - approx - 3/4 cup
Canola oil - 2 tbsp
Light brown sugar - 2 tbsp (firmly packed)
1 tbsp flax seed meal + 3 tbsp water (replace with 1 egg if using)
Milk - 1/2 cup (room temperature)
Preheat the oven to 375F/190 C. Mix the wheat flour, baking powder, oatmeal and salt well with a sieve or whisk. In a small bowl, mix the flax seed meal and water and set aside for 5 minutes. Add milk to flax meal mixture. Whisk oil and sugar together and add the milk mixture. Add the sieved in flour-oatmeal mixture slowly. Whisk until it is just mixed and do not over-mix. Pour into the lined muffin pans (until three-fourth) and fill in any empty muffin cups half-way with water. Reduce the oven's temperature to 350 F/175 C and bake for 18-20 mins until done. Serve warm or store in an air-tight box for a couple of days.
Tip: You could use 1 egg in the place of the flaxseed meal. Since I was trying to replace my breakfast oatmeal I did some healthy replacements. I used flaxseed meal because it has half the amount of calories in one egg and 8% of daily requirement of dietary fiber, most important for breakfast. I used oil for butter for it is low in saturated fat than butter. You could use skim milk instead of regular milk. I used the one with 2% milk fat.
If using unflavored oatmeal increase sugar to 4 tbsp.
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