These muffins are great for those who love to eat muffins but don’t want to feel guilty about it. I think they are wonderful and to me they taste very similar to a brown sugar muffin.
¾ cup + 2 tablespoons oats
1 cup buttermilk
1 ¼ cups whole grain flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
2/3 cup chopped walnuts
1/3 cup canola oil
1 egg, beaten
1/3 cup brown sugar substitute
1 teaspoon vanilla
Preheat the oven to 425F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
In a small bowl, combine ¾ cup of the oats and the buttermilk. Let soak for 30 minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and walnuts. In a large bowl, stir together the oil, egg, brown sugar substitute, and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not over mix.
Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Sprinkle the remaining 2 tablespoons oats over the muffins. Bake for 11 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely. Makes 12 muffins.
Brown Sugar substitute was hard for me to find but I did find some half Splenda half brown sugar with the other Splenda products. I also really like cinnamon so I added another ¼ teaspoon cinnamon to my mix.
¾ cup + 2 tablespoons oats
1 cup buttermilk
1 ¼ cups whole grain flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
2/3 cup chopped walnuts
1/3 cup canola oil
1 egg, beaten
1/3 cup brown sugar substitute
1 teaspoon vanilla
Preheat the oven to 425F. Coat a 12-cup nonstick muffin pan with cooking spray or line with paper baking cups.
In a small bowl, combine ¾ cup of the oats and the buttermilk. Let soak for 30 minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt, and walnuts. In a large bowl, stir together the oil, egg, brown sugar substitute, and vanilla until well blended. Stir in the oat mixture. Stir in the flour mixture until just combined. Do not over mix.
Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Sprinkle the remaining 2 tablespoons oats over the muffins. Bake for 11 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely. Makes 12 muffins.
Brown Sugar substitute was hard for me to find but I did find some half Splenda half brown sugar with the other Splenda products. I also really like cinnamon so I added another ¼ teaspoon cinnamon to my mix.
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