These oat and pecan nut muffins are guilt-free as they use apple sauce and artificial sweetener instead of regular sugar. The apple sauce provides both sweetness and moisture.

Have one at breakfast, with a side of thick Greek yoghurt or as a mid-morning snack with some grated cheese.

You will need:

- 1 cup regular oats
- 1/2 cup unsweetened applesauce
- 1/2 cup whole-wheat flour
- 1/4 cup regular cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pecan nuts
- 1 large egg
- 1/4 cup baking-appropriate artificial sweetener (e.g. Canderal)
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract


1. Pre-heat the oven to 180 degrees Celsius. Spray non-stick baking spray onto a baking tray, and sprinkle the oats onto the tray. Bake the oats for about 10 minutes, stirring twice. Remove from the oven and let cool.

2. Crush the pecan nuts until they are broken up into smallish pieces.

3. In a large bowl, mix the flour, baking powder, baking soda and salt together.

4. In a separate bowl, mix the crushed nuts, egg, oil and artificial sweetener together.

5. Add the egg mixture to the flour mixture, with the oats and the applesauce.

6. Stir only until all the ingredients are well combined.

7. Dollop into a greased muffin tray and bake for 12 - 15 minutes.