Berry Oatmeal Muffins

This recipe was modified from Ricardo cuisine. Photo credit manyakotic/depositphotos.com

Berry Oatmeal Muffins

Shirley, a member of Kidney Connect, kindly tested these muffins for us. She said they were delicious, that they were nice and moist and that the raspberry’s added a nice ‘tang’.

Ingredients

  • 250 ml (1 cup) unbleached all-purpose flour
  • 125 ml (1/2 cup) quick-cooking oatmeal
  • 160 ml (2/3 cup) lightly packed brown sugar
  • 2.5 ml (1/2 tsp) baking soda
  • 2 eggs
  • 125 ml (1/2 cup) applesauce
  • 60 ml (1/4 cup) canola oil
  • 1 orange, the grated zest only
  • 1 lemon, the grated zest
  • 15 ml (1 tbsp) lemon juice
  • 180 ml (3/4 cup) raspberries, fresh or frozen
  • 180 ml (3/4 cup) blueberries, fresh or frozen

Directions

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper or silicone liners.
  2. In a bowl, combine the flour, oatmeal, brown sugar, and baking soda. Set aside.
  3. In a large bowl, whisk the eggs, applesauce, oil, citrus zest and lemon juice. With a wooden spoon, stir in the dry ingredients. Add the berries and stir gently.
  4. Scoop into the muffin cups. Bake for 20 to 22 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool.

Note*Users have noted that the more accurate yield of this recipe is 6 muffins, using a standard sized muffin baking tin. Taking this into consideration, the nutritional values may need to be increased, depending on your actual yield results.

Nutrient Analysis

Calories: 173 g

Protein: 2.8 g

Carbohydrates: 28 g

Fibre: 1.8 g

Total Fat: 5.9 g

Sodium: 68 mg

Phosphorus: 46 mg

Potassium: 86 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: one muffin

Renal and Diabetic Exchanges

2 starch

16 thoughts on “Berry Oatmeal Muffins

  1. Hi Jan,
    Thanks for pointing to the mistake, I’ve made the correction now.

    Perhaps for those who’d like less fruit they could add 1/2 cup each of raspberries and blueberries instead of 3/4 cup.

  2. Hello
    I would love to make these for my granddad, but i have never tried to bake something low potassium before. He is also diabetic and I was wondering if you knew what i could do to make it lower in sugar? Or would there be not allot of it in one cupcake? Thank you so much! The recipe looks amazing.

  3. Hi,

    On my list of AVOID all high potassium foods
    It has dark brown sugar. Can I use white sugar instead?

    Also, is there a difference in amounts of potassium in light and dark brown sugar?

    1. White sugar would be a good substitute for the brown sugar in most recipes, depending on how much the recipe calls for. In the recipe, there is 2/3 cup of sugar for 12 muffins. So the amount per muffin is not that much. If you are concerned about specific recipes, you can certainly consult with a renal dietitian. He/she can help you to determine the right amount for you, based on your blood work, medications (if applicable) and your diet.

  4. Tried this recipe today. MY hubby gave it a 4 out of 5 star rating. I only had fresh blueberries so used those. Also, I added a splash of vanilla and almond extracts. And, I had had the oven on 200 and forgot to preheat it to 350. I turned it up and put the muffins in. At 20 min, they were fully done. So 20-22 min at 350 might be a little long. They were tasty, moist and an easily accessible snack to have on hand, now that we’re in a be-pretty-careful-about-what-you-eat situation.

    Last night I fixed another recipe from the sight Cranberry-Glazed Porks that were also excellent.

    Thanks much for having this sight available, it makes life SO MUCH less stressful!

  5. One Comment was that the amount of baking powder was left out. Another correction comment said it was fixed. Please tell me if the ingredient that should be on recipe is for 1/2 tsp. baking soda or should it be baking powder. Thanks for your help.

  6. The recipe only made 6 normal size muffins, with a bit left over for a 7th smaller muffin. I did not fill right to top of paper liner either.
    As my husband is pre-diabetic, I reduced the amount of sugar to 1/3 cup, and added 1/2 tsp. cinnamon. The reduced sugar did not affect the taste, or baking quality of batter.

    They were very good and I would make them again.

    1. The Renal Diet Nutrient Analysis says recipe is based on 12 servings. As the recipe only gave me 6, plus a smaller one, are the Nutrient Analysis amounts doubled per muffin? (eg. Calories now 346 instead of 173; protein 5.6mg, instead of 2.8mg?, etc.)

      Can anyone advise, please?

      1. We asked a renal dietitian to confirm the nutrient analysis based on the smaller servings – here is the response:
        The recipe must have been for very small muffins as 173 calories for a muffin is quite low. You could fill the pans lower and see how they rise. You are correct to assume you would double the nutritional information if you only made half as many muffins.

  7. Thank you. You confirm what I thought…that the recipe, if it gave 12 muffins at 173 calories, must have been made in a mini muffin tin.

    I have made this recipe many times now and it always yields 6, plus batter for a half 7th one in a norma sizel tin, and they are not large as some muffins can be So I will double the amounts for nutrional values.

    Perhaps there could be an addendum to the recipe so people who are very concerned for their diet (sugar, carbs, etc.) are made aware?

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