Yummy WW Muffins- can you help me make healthier?

Platinum Member Joined: Jun 30 2009 Posts: 8230

This is a great recipe I have for whole wheat muffins:

1 c oatmeal
2 c ww flour
1 t baking soda
2.5 t baking powder
3/4 t salt
2.5 t vanilla
3 eggs
1/2 c. oil
1 2/3 c apple sauce
1 2/3 c light brown sugar
3.5 t cinnamon

topping: 1/4 c oatmeal
1.5 t cinnamon
3 t sugar

15-20 minutes on 350
yields 25 muffins

Now... is there any way to make this healthier/lower fat with keeping the great taste? Can I sub more apple sauce for the oil? Change the sugar? Anyone have any experience in this? TIA

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

I'd use half splenda for the sugar and substitute the entire amount of oil with apple sauce. I'd also use white whole wheat flour, b/c then the apple sauce substitute will work better.

Platinum Member Joined: Jun 30 2009 Posts: 8230

Thank you so much for answering.

A few questions: the Splenda will work as sub for half of the sugar even if it's meant to be brown? (I have no clue the dif between white and brown sugar).

And what's white whole wheat? I have 85% whole wheat- that looks lighter. Is that what you are referring to?

And for the oil, I just substitute exactly equal, cup per cup?

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

You can also purchase Splenda brown sugar blend, but I was saying that it might be worth it just to substitute 1/2 the brown sugar for Splenda. It'll taste different, but it might be worth the lesser amt of calories.

White whole wheat is 100% whole wheat, I think it's just a different part of the wheat or ground different to give it a finer texture and whiter look.

Substitute the oil measure for measure. You may want to add a little extra. You can also substitute pureed pumpkin if you'd like.

Executive Member Joined: Dec 29 2007 Posts: 282

what oatmeal do you use, can I use instant?

Platinum Member Joined: Jun 30 2009 Posts: 8230

Gold Member Joined: Jan 29 2006 Posts: 1142

You can also use 6 egg whites instead of 3 eggs. That saves a lot of fat!

Debbie

Platinum Member Joined: Jun 30 2009 Posts: 8230

Will that change taste/texture?

I just whipped up a batch and put them in the oven.
I saw the recipe and it lookes so good I had to try it.
I'll let you know how it comes out.
Thanks!
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Posted: Tue, Jan 05 2010, 7:30 am Post subject:

Ignorant Brit/Israeli here: is oatmeal kvaker?
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I would not use splenda or sugar. instead use a 1/4 cp of DATE honey.u also don't need so many eggs,2 should do it.I think sub all applesauce and eliminating oil makes a VERY moist muffin,almost doughy.

1 c oatmeal
2 c ww flour
1 t baking soda
2.5 t baking powder
3/4 t salt
2.5 t vanilla
3 eggs ---2 should be fine(I've made it w/1)
1/2 c. oil
1 2/3 c apple sauce ----use DATE honey 1/4 cp
1 2/3 c light brown sugar ----leave out(and use the 3tblsp for topping)
3.5 t cinnamon

I always add in a little flaxseed meal for all desserts and breads,it also helps w/the binding

Platinum Member Joined: Jun 30 2009 Posts: 8230

Platinum Member Joined: Jun 30 2009 Posts: 8230

Platinum Member Joined: Jun 30 2009 Posts: 8230

Platinum Member Joined: Jan 01 2006 Posts: 48152

I just get tried & true recipes on Spark ppl. It doesn't pay to to tinker with recipes imo.

Platinum Member Joined: Jun 30 2009 Posts: 8230

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

For me it definitely pays. I rarely follow recipes 100%. For nearly all my cake recipes I use white whole wheat flour, apple sauce instead of oil, and half splenda. I like how my cakes come out.

My MIL also tinkers with cake recipes extensively b/c my FIL is on a pre-diabetic diet. It's hit or miss, but she's modified tons of recipes and they taste incredible.

Platinum Member Joined: Jun 30 2009 Posts: 8230

Can't hurt to try. I think I will. When I do, I will come back to report.

Silver Member Joined: May 22 2008 Posts: 967

http://www.imamother.com/forum/viewtopic.php?p=1227127&highlight=#1227127

I made them and they're already GONE.
They were incredibly good. I did substitute 2/3 cups splenda for 2/3 cup of the brown sugar.
I have to admit that these muffins would most probably have been just as good (or close) if they were alot less sweet. Next time I'm cutting down the sugar. I used partially long cooking oats and partially the vacuum packed one from the can (not instant but not the healthiest ones).

They were really great.