These muffins taste good enough to serve for dessert but are healthy enough to serve for breakfast!
I love the taste of butterscotch cookies, but hate how unhealthy they are. This lower fat recipe has less sugar and fat than it’s cookie counterpart, so it’s perfect for breakfast!
Butterscotch Muffins
Yields 12 || Preheat oven to 380˚
Mix the following ingredients in a medium mixing bowl:
3 cups whole-wheat flour (I prefer a white wheat such as Wheat Montana Prairie Gold)
2 Tbs. baking powder
1 Tbs. cinnamon
¾ tsp. salt
2/3 cup brown sugar
1 cup coconut flakes (sweetened or unsweetened—depends on your personal preference)
1 cup butterscotch chips
1 ½ cups quick oats (if you don’t have quick oats, put the same amount of whole oats in a blender and whiz for a fifteen seconds or so)
Add
¼ cup unsweetened applesauce
¼ cup oil
2 eggs
1 ½ cups water
Mix just until all of the dry ingredients are wet and place in greased muffin tins (about 1/2 cup of batter in each tin).
Bake at 380˚ for 25-30 minutes.
If you’d like to know why I eat the way I do, check out my Healthy (er) Choices Manifesto.
©2013 Anita Strawn de Ojeda
