100-Calorie Apple-Oatmeal Muffins

apple-oatmeal-muffins

Tomorrow begins a new year, and we’d like to start it on a sweet, healthy note. So while we’re toasting with our glasses of champagne (or, okay in my case, sparkling grape juice), we’ll also be noshing on these totally tasty and easy-to-whip-up 100-calorie apple-oatmeal muffins from Paulding & Company, a full catering kitchen based in San Francisco founded by mother-daughter duo Tracy and Terry Paulding. They’ll make for a great breakfast addition, too — if there are any leftovers, that is!

100-Calorie Apple-Oatmeal Muffins

Prep time: 

Cook time: 

Total time: 

Serves: 12

Calories: 100

These apple-oatmeal muffins are a tasty treat packed with tons of flavor!
Ingredients
  • 2 cups buttermilk
  • 1 cup old-fashioned rolled oats
  • 2 large eggs
  • ⅓ cup (packed) dark brown sugar
  • 1 unpeeled medium size tart apple such as a pippin or granny smith, grated
  • choice of flavor additions (listed in notes below)
  • 1 cup whole-wheat flour OR 1 cup gluten-free flour
  • ⅔ cup unbleached flour OR ⅔ cup almond flour, if making gluten-free muffins
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • ¾ teaspoon salt
Instructions
  1. In a large bowl, combine buttermilk, oats, eggs, sugar, apple and your choice of optional flavor additions below. (This may be done the night before and refrigerated.)
  2. Combine flours, baking soda, baking powder and salt. Sift.
  3. Preheat oven to 375°F. Grease a 12-muffin tin very well, or line it with muffin liners. Fold sifted dry ingredients gently into buttermilk mixture until just combined. Do not over-mix.
  4. Fill muffin tins (easy with an ice cream scoop). Bake 25 to 30 minutes, until brown and fragrant. Loosen from tins immediately. These muffins keep well for several days and can be frozen.
Notes
Flavor additions:
*1 cup fresh blueberries, plus grated zest of 1 orange or lemon
*2/3 cup raisins and ½ cup chopped walnuts
*1 cup fresh cranberries (ADD ⅓ cup white sugar)
* ⅔ cup dried cherries or cranberries and ½ cup chopped pecans
*You get the idea, make up your own combos!

How are you ringing in the New Year? I’ll be hanging with friends and making merry! Jenn

Comments

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15 Comments

  1. Made these today and they were absolutely marvellous! Thank you so much i will definitely be making these again.

  2. I made these last night and had one this AM. They are very good! However when I entered the recipe into a calorie counter (I did all ingredients separately, and serving size 1 muffin, 12 muffins in recipe) it came out to be around 220 calories, not 100. I was disappointed because these are REALLY good, but twice as many calories as I thought!

  3. The calorie count is definitely off. I also entered this recipe into the My Fitness Pal recipe calorie counter and came up with 191 calories for 12 muffins, even using lowfat buttermilk.

  4. There is no way these are only 100 calories. With brown sugar, flour and buttermilk that would likely double the calories. I make oatmeal muffins without any flour or sugar and only use skim milk and they are about 90 calories. Please check your facts.

  5. This recipe ended up making 18 muffins for me. When I entered all the information into my calorie app it said with 18 muffins each one ended up at 101 calories. Interesting.

  6. These muffins are weird. They really need some kind of oil. At least a little bit. The recipe makes way more than 12 muffins. I had lots of batter leftover but only had one muffin tin. I was going to cook the rest later if they were good. The flavour was not bad but the texture was really weird so I didn’t make the rest. I actually don’t think they would have been very good if I hadn’t added the blueberries because that is what made them taste good. 100 calorie muffin is good in theory but the recipe needs work.

  7. Loved these muffins…added walnuts and cranberries to some of the batter and they were delicious. Couple of things though…recipe does make 18 muffins not 12. If you only make twelve I believe the calories would be way more than 100. My muffins did not rise very well but were still a great texture. Used the almond flour with a bit of AP flour in my recipe.

  8. These were terrible, I made the Gluten Free version, it made 18 horrible muffins, threw them in the garbage!