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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Oatmeal-Fruit Muffins

Source: dLife

Tasty muffins filled with an assortment (oats, wheat germ, milk, and fruit) of healthful ingredients.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	133.8

Total Carbs	27.9 g

Dietary Fiber	2.3 g

Sugars	13.8 g

Total Fat	1.0 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	142.9 mg

Protein	3.8 g

Sodium	94.1 mg

Dietary Exchanges 1.0 Fat, 0.3 Fruits, 0.1 Milk, 0.5 Other Carbs, 0.8 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking oil, 0.33 second spray 1.0
1 cup white all purpose flour 0.75
0 3/4 cup quick cooking rolled oats 0.3333
0.3333 cup wheat germ 2.0
2 tsp low sodium baking powder 1.0
1 tsp ground cinnamon 0.5
0 1/2 tsp baking soda 0.125
0.125 tsp salt 0.75
0 3/4 cup fat free milk 0.5
0 1/2 cup packed light brown sugar 1.0
1 floz liquid egg substitute 0.25
0 1/4 cup unsweetened applesauce 0.5
0 1/2 tsp vanilla extract 0.5
0 1/2 cup Figs, dried

Directions

Preheat the oven to 400 degrees F.
Line a 12-cup muffin pan with paper-bake cups or lightly spray with vegetable oil spray.
Combine the flour, oats, wheat germ, baking powder, cinnamon, baking soda, and salt in a medium bowl, then make a well in the center.
Stir together the remaining ingredients except the figs in another medium bowl.
Stir the liquid mixture into the dry mixture until just moistened (batter should be lumpy), then fold in the figs.
Spoon the batter into the muffin cups, using about 1/4 cup batter for each cup. Bake for 10 to 12 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool on a wire rack for 5 minutes, then remove the muffins from the bake cups. Serve warm or at room temperature.