Apples and cinnamon are a staple of any delicious fall dish. These cakes are high in fiber, heart-healthy, and jam-packed with vitamins and minerals to keep you energized and moving throughout your day. So, grab some oats, let’s chop up some apples, and create this simple, satisfying dish that with tickle your taste buds.
Yield
12 cakes
Preparation time
10 minutes
Cooking time
35 minutes
Total time
45 minutes
Ingredients
3 C old-fashioned rolled oats
1 1/2 C low-fat milk
3/4 C unsweetened applesauce
1/3 C packed light brown sugar
2 large eggs, beaten
1 Tbsp ground cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
2/3 C dried apples (finely chopped)
1/4 C walnuts (finely chopped)
Instructions
- Preheat oven to 375°F. Coat a muffin tin with cooking spray.
- Combine oats, milk, applesauce, brown sugar, eggs, cinnamon, baking powder, vanilla, and salt in a large bowl. Fold in dried apples and walnuts.
- Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.
- Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
Notes
Per Serving: Calories 159 kcal, Carbohydrates 27 g, Protein 5 g, Sat Fat 1 g, Sodium 167 mg, Added Sugars 6 g
Source
https://www.eatingwell.com/recipe/7964802/breakfast-apple-cinnamon-oatmeal-cakes/