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What Are the Best Tips for Making Low-Fat Oatmeal Muffins?

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  • Written By: Cynde Gregory
  • Edited By: PJP Schroeder
  • Last Modified Date: 16 November 2017
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Many a dieter has fallen off the low-fat wagon, seduced by a sugary muffin. Almost everyone agrees that muffins are lovely to behold and even better to devour, but nobody really wants a muffin-top tummy. Tips for creating low-fat oatmeal muffins stuffed with fiber and other good-for-you ingredients include using applesauce or yogurt in place of oil or butter and using a buttery spray.

As everyone knows by now, oatmeal offers fiber and lowers cholesterol, which makes it the perfect addition to muffin batter. Low-fat oatmeal muffins are good on their own and even better when one or more healthy and delicious things are added. Dried raisins or cranberries add chewy interest, and just a few walnuts added to a batch of muffins add crunch and satisfying flavor without upping the fat by much.

A basic low-fat muffin recipe includes rolled oats and buttermilk in addition to white or whole-wheat flour. Some cooks swear by adding a little mashed banana. Others insist an oatmeal muffin made without cinnamon is just plain wrong.

Apples and oatmeal have been best friends since the dawn of time. Terrific low-fat oatmeal muffins that taste like a bowl of hearty, hot cereal bring these two beasties together along with a little fat-free milk, a small container of yogurt, and some egg whites. Spritzing the muffin tin with cooking oil spray in a buttery flavor further reduces the caloric load.

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Dried fruit is one way to get extra nutrition into low-fat oatmeal muffins. Adding fresh fruit such as blueberries or peaches is another. Instead of using whole eggs, egg substitute works fine. For some reason, fresh berries seem to beg for buttermilk in the batter.

The low-fat cook knows that taking out oil or butter from baked goods can result in muffins that are too dry or densely packed. A couple of tried-and-true tips will help. Flour and other dry ingredients should not be packed but rather lightly scooped. Dry and wet ingredients should be gently stirred just until they have transformed one another into a moist blob.

With just a little extra effort, the wise cook can create low-fat oatmeal muffins that are substantial and satisfying. They freeze wonderfully, which means making a big batch ahead of time saves time in the long run. For busy families, it’s a boon to have a low-fat treat that is both sweet and nutritious ready at a moment’s notice.

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