Yes you read right, fat free.  I know that is so gimmicky and doesn’t sound good at all, but they are – good that is.  This is one of those recipes that came out of my “Pink Book”.  I swear I invented it, but who knows, it was so long ago.  I can tell it was in my dieting phase, since it is beside all the recipes from Kelly-Anne – our nutritionist on the National Team.  I was never what you would call a skinny athlete.   I tried everything, but could only drift 5 or so pounds lighter.  I could somehow drift 10 pounds heavier.  I was working out 2 times a day, 6 days a week and couldn’t get lean enough for the physiologist to be happy.  I got shit reprimanded every time we had anthro done.  Anthro is the fat pinching test.  Yuck.  Now if you want to break an athlete’s spirit tell them they are too fat all the time.  As I grew older I finally grew a spine, stopped dieting and just healthy and my body was much happier for it.

What a depressing story!  Sorry.  BUT, this is how these muffins were invented.  And now that Little Pea is 4 months old now, it is high time I lose this gut.  Oh, and I’m going home to Canada.  Everyone is going to se the post baby body…..Well, with some exercise and eating right I can get back to normal in a few months.  In the meantime I will be snacking on fat free muffins! And salads and soups

Fat free because you use apple sauce instead of oil or butter.  They aren’t sugar free, but if you want to use Splenda or something go right ahead.  Although, I do promote keeping food natural.

Fat Free Cinnamon Oatmeal Muffins

This recipe makes 12 medium sized muffins.  You can top them with a crumble or put some raisins or nuts in them.  This is just the basic recipe.  Dress ’em up if you like.

1 cup unsweetened apple sauce

1 egg

2/3 cup sugar (you can try getting it down to 1/2 cup)

1 cup flour

1/2 cup rolled oats

2 tsp baking powder

2 tsp cinnamon

1/4 tsp nutmeg

First set the oven to 425 degrees Fahrenheit.  Next mix together the apple sauce, egg and sugar.  In another bowl mix together the dry ingredients.  Add the dry ingredients to the wet and stir until combined. Dollop the mix into a 12 muffin muffin tin.   Pop them into the oven and bake for about 12 minutes.  My oven is a little guy, so the timing may not be bang on for your oven. Please keep an eye on them and insert a toothpick to check.  If the toothpick comes out clean then they are done.  They should get slightly golden on the top.  Remember – if you eat the whole tray in one day – that is not dieting 😉

 

 

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