Baked Oatmeal Muffins

http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/

Ingredients

2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
1/4 cup flaxseed meal*
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2 3/4 cups milk (I used 1%)
Optional toppings: raisins, walnuts, chocolate chips

* Whole Flax seeds may been used but grind them yourself if not using already ground. Flax seed is safe to cook with. Here is an article to support. http://www.livestrong.com/article/533140-does-flaxseed-lose-nutrition-when-it-is-cooked/

Nutrition Info (without toppings)

Servings: 18* Calories for one: 143* Fat: 4g* Cholesterol: 25mg* Sodium: 32mg* Fiber: 4g* Sugars: 4g* Carbs: 23g* Protein: 6g*

Using the Weight Watchers Recipe Builder Points+: 3*

Directions

Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.



Additional Notes:

Use a half cup to one cup of honey in place of stevia if you don’t have any.
Nutrition info is without any toppings.
The batter will look RUNNY, don’t worry!
Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
Reheat 45-60 seconds.
Spray the cupcake liners with nonstick cooking spray.
Adding cream or milk over the top after warmed is very yummy!
If you are gluten free, make sure you are using certified gluten free oats and baking powder.
If you don’t have the stevia packets or powder only liquid, here’s the conversion chart.
I used a 1/4 cup to fill each muffin and the extra batter I had was about a half cup and I “topped” off some that looked smaller.