Applesauce Oat Muffins

A fairly healthy breakfast item except I added about a 1/2 cup of chopped gingersnap cookies to the topping.

Applesauce Oat Muffins

1 1/2 c. quick cooking oats
1 1/4 c. all purpose flour
1/2 c. packed brown sugar
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. salt
1 c. unsweetened applesauce
1/2 c. fat free milk
3 Tbsp. canola oil
1 egg white

Topping:
1/4 c. quick cooking oats
1 Tbsp. brown sugar
1/8 tsp. cinnamon
1 Tbsp. butter, melted
1/2 c. gingersnap cookies, chopped (optional)

In a large mixing bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.

Combine tipping ingredients; sprinkle over batter. Bake at 400 for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

Serving size 1 muffin: Calories: 138, fat 4.3 g, Cholesterol 2 mg, Sodium 156 mg, Carbohydrates 22.3, Fiber 1.5g, Sugar 7.5 g