Low Fat Buttermilk Oatmeal Muffins
A hearty moist muffin perfect for a grab-and-go breakfast or mid-morning snack. These Low Fat Buttermilk Oatmeal Muffins come in at about 114 calories (if made with zero calories brown sugar). You thought, because you were watching what you eat you couldn’t have a muffin…now you can!
THE PERFECT HEARTY TEXTURE
THESE MUFFINS ARE….
- full size
- low in fat/calories
- moist
- satisfying
- made with hearty oats
- versatile
LOW FAT BUTTERMILK OATMEAL MUFFINS: ADDITIONS
- ONLY ADD ONE CUP TOTAL OF FRUIT….MIX SOME TOGETHER!
- diced apple (1 cup)
- blueberries (1 cup)
- dried apricots (1 cup)
- raisins (1 cup)
- dried or fresh cranberries (1 cup)
- mini chocolate chips (1 cup)
- flaxseed (1 tablespoon)
- chia seeds (1 tablespoon)
HOW TO MAKE OATMEAL MUFFINS
- Soak the oats in buttermilk for 30 minutes. By doing so, the oats will soak up a lot of the buttermilk. This creates a thicker and creamier muffin batter.
- Mix the batter together. Mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Mix together, then add the soaked oats and buttermilk.
- Bake and enjoy!
Buttermilk Oatmeal Muffins
A hearty moist muffin perfect for a grab-and-go breakfast or mid-morning
snack. These Low Fat Buttermilk Oatmeal Muffins come in at about 114 calories!
Ingredients
- 1 cup old fashioned {quick cooking} oats
- 1 cup buttermilk
- 1 cup whole wheat flour
- ½ cup Zero calorie ( Swerve) brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- 2 eggs
- 1½ teaspoons vanilla extract
- ¾ cup walnut, chopped
Instructions
- Combine the oats and buttermilk and soak for 30 minutes.
- Preheat the oven to 400°.
- Line muffin pan with 12 liners (NOTE: Because of the low fat content, for best results , spray the muffin liners with non stick cooking spray) and set aside.
- In a large bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg.
- Add the oatmeal mixture, applesauce, eggs and vanilla.
- Mix until well combined.
- Add the chopped nuts.
- Fill each muffin well ¾ full.
- Bake 15 minutes.
- Remove from pan and cool completely.
MORE LOW CALORIE MUFFIN RECIPES
NEVER MISS A POST
Here are some of my favorite low fat muffin recipes. LOW-FAT BLUEBERRY MUFFINS and SKINNY BANANA CHOCOLATE CHIP MUFFINS.
I just made these and they’re good -not too sweet. However, I can’t get them out of their paper cups! They stick so badly that the entire bottom half sticks to the paper. What’s happened?
Hi Anne,
Did you let them cool completely? Because these are so low in fat they will stick if not cooled completely. Try spraying your muffin tin and leaving out the liner next time. That’s what I’m going to do. Other then that I’m glad you liked them! 🙂
I just made these tonight. They are yummy! I made them for my toddler, but actually ate several myself! I made them into mini muffins. I didn’t use liners, I just sprayed the pan well. They popped right out! I also used half the amount of applesauce and used 1 mashed, ripe banana instead. Super yum. Thanks for the recipe!!
Great recipe! I was looking for an easy one to use up some buttermilk. I added 1/4 tsp. salt to the dry ingredients and used plenty of butter to grease the muffin tin since I was out of liners.
Thanks Nancy!
Do you have any gluten free recipes
No, I’m sorry Patsy I don’t.
I made them and they turned out good. Not very sweet but good. I used more cinnamon than what was listed. I also mixed my oats in a food processor until it made a powdery substance then mixed right away with the buttermilk. I didn’t have time to soak my oats and it worked perfectly.
Hi, I’m glad you enjoyed the recipe. Thanks for stopping by!
Can you use reguar brown sugar? If so sa?
Hi Debby, Yes, regular light brown sugar will work the same as the Swerve brown sugar.