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Oat Bran Applesauce Muffins

Make and store these muffins individually wrapped in the freezer and pull them out as needed. Dotted with some peanut butter and jelly, they are the perfect answer to any fast-paced person’s quest for a nourishing breakfast or snack.

Servings: 1 muffin
Yields: 24 muffins


1 cup FIFTY50 Low Glycemic Hearty Cut Oatmeal, divided
4 cups oat bran
½ cup FIFTY50 Low Glycemic Fructose Granulated Sweetener
4 teaspoons baking powder
½ cup FIFTY50 Low Glycemic Maple Syrup
2 cups nonfat milk
2 eggs
½ cup egg substitute
¼ cup canola oil
1 cup unsweetened applesauce
½ cup walnuts


  1. Preheat oven to 425° F. Spray 24 muffin cups with cooking spray or line with paper cups.
  2. Place the oatmeal in a Cuisinart and pulse 15 times. Measure ¼ cup and set aside.
  3. In a large mixing bowl, combine the remaining oats, the oat bran, fructose and baking powder. In a smaller bowl, combine the remaining 7 ingredients (maple syrup through the walnuts).
  4. Add wet ingredients to the dry mixture and stir to combine. Fill the muffin cups until almost full. Sprinkle with saved oats.
  5. Bake 17-20 minutes or until the muffin tops are browned. Cool before serving. These muffins freeze extremely well.

Nutrition Facts

Calories 143

Total Fat 6g

Saturated Fat < 1g

Cholesterol 16mg

Sodium 85mg

Total Carbohydrates 19g

Dietary Fiber 3g

Total Sugars 7g

Added Sugars 4g

Protein 5g

Glycemic Index Low