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Oatmeal Fruit Muffins


  • Cooking spray
  • 1 cup white whole-wheat flour
  • 3/4 cup uncooked oatmeal
  • 1/3 cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup fat-free milk
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup egg substitute
  • 1/4 cup unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped dried figs or dried apricots


  • Preheat the oven to 400°F.
  • Lightly spray a standard 12-cup muffin pan with cooking spray.
  • In a medium bowl, stir together the flour, oatmeal, wheat germ, baking powder, cinnamon, baking soda, and salt.
  • In a separate medium bowl, stir together the remaining ingredients except the figs.
  • Stir the milk mixture into the flour mixture until the batter is just moistened but no flour is visible. Don’t overmix; the batter will be lumpy. Fold in the figs.
  • Spoon the batter into the muffin cups.
  • Bake for 10 to 12 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.
  • Transfer the pan to a cooling rack. Let stand for 5 minutes. Serve the muffins warm or at room temperature.


Excerpted from AMERICAN HEART ASSOCIATION HEALTHY FATS, LOW-CHOLESTEROL COOKBOOK Copyright © 2015 by American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC.