This recipe is quick to make, the most time consuming part is peeling apart the pistachios! If you make these ahead of time, they are great for a healthy and filling breakfast on the go.

Ingredients

Makes 12 muffins

2 cups quick cooking oats (not instant)

4 tbsp. agave nectar

1 cup applesauce

1 cup almond milk

2 tsp. vanilla

1 tsp. cinnamon

1/2 cup chopped pistachios

1/3 cup chopped almonds

1 cup fresh raspberries

Directions

Preheat oven to 375 degrees

Use standing or handheld mixer to combine all ingredients except rasberries

Once all the ingredients are thoroughly incorporated, gently fold in rasberries

Use canola oil cooking spray to coat muffin tin and distribute batter equally throughout

cooking spray to coat muffin tin and distribute batter equally throughout Bake for 20-25 minutes

After baking, let cool for at least 20 minutes to give muffin enough time to set

Enjoy with a dollop of nonfat vanilla soy yogurt, extra rasberries, and nuts



Quick Tips

Get creative and mix up the types of berries and nuts you use! Try using blueberries, blackberries, walnuts, or whatever is on sale

In this recipe, applesauce is substituted for butter. This drastically decreases the saturated fat and caloric content of baked goods without altering the flavor. Try this when baking cookies or brownies and your family and friends won’t even notice the difference!

Nutritional Information

Serving Size: 1 muffin (79g), Calories: 144, Calories from fat: 48, Total Fat: 6g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 0g, Sodium: 17mg, Total Carbohydrate: 20g, Dietary Fiber: 3g, Sugars: 8g, Protein: 4g, Vitamin A: 1%, Vitamin C: 5%, Calcium: 4%, Iron: 6%, Folate: 3%