August 30, 2017 by bridgitgillis
Eating healthy doesn’t mean that we have to miss out on the good stuff life has to offer. For instance- muffins! After a few months on Weight Watchers, I began to tire of breakfasts consisting of oatmeal or yogurt, and really needed something a bit more practical to eat on the run. (I don’t recommend eating either while driving!)
Not only do these muffins satisfy my occasional craving for baked goods, but they are quick and easy, and I know that I am making a healthy choice for my body. At only 2 special points per full-sized muffin, sometimes I have one for an afternoon snack as well!
Since these are healthy, low point muffins, they are not sweet. The natural sugars in the apple, along with the brown sugar and yogurt do add some sweetness, but it is definitely not what one would expect in a typical muffin. Also, don’t be surprised if the batter fills your muffin tin, these don’t raise a whole lot during baking.
1 cup all-purpose flour
1 cup quick rolled oats
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
4 egg whites lightly beaten
1 cup light and fit greek vanilla flavored nonfat yogurt
2 tsp unpacked brown sugar
1/4 cup unsweetened vanilla almond milk
2 tsp vanilla extract
2 apples diced
Preheat your oven to 350 degrees F and grease a muffin pan.
Combine flour, oats, baking powder, brown sugar, cinnamon and salt in a large bowl.
In a medium bowl, whisk together the eggs, yogurt, milk, and vanilla until well combined.
Stir the wet ingredients into the dry ingredients until combined.
Fold the apple into the batter.
Divide the batter evenly among the 12 muffin cups, filling to the top.
Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
Store in refrigerator.