Oat Bran Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 182.9
- Total Fat: 15.7 g
- Cholesterol: 35.4 mg
- Sodium: 318.2 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.0 g
- Protein: 3.9 g
View full nutritional breakdown of Oat Bran Muffins calories by ingredient
Introduction
no sugar, yeast free muffin no sugar, yeast free muffinNumber of Servings: 12
Ingredients
-
Oat Bran Muffins
(The Yeast Connection Cookbook)
2/3 cup rolled oats
2 tsp. baking soda
¾ tsp. unbuffered, corn-free vitamin C crystals (I found these at Jude’s)
½ tsp. salt
1 ½ tsp. cinnamon
½ cup chopped walnuts
1 ½ cups oat bran (found this at Jude’s too)
1 ½ cups applesauce (natural style) or pureed raw banana
½ cup water or Stevia Tea (warm the water and add 1/8 to ½ tsp. stevia and mix until dissolved)
¼ cup oil
2 eggs, separated
Directions
In a blender, grind the rolled oats, half at a time, into flour. In a small bowl combine the oat flour with baking soda, vitamin C crystals and salt. Add the cinnamon and nuts. Whisk the dry ingredients together and set aside.
Measure the oat bran into a larger bowl. Without washing the blender, combine in it the pureed fruit, water (or stevia tea), oil and egg yolks. Blend for 60 seconds; pour over the oat bran. Stir to blend. Set aside to soak for 10 minutes.
Preheat oven to 400. Prepare a muffin pan with cupcake papers. In a small bowl, beat egg whites until they hold soft peaks.
Working quickly, add the dry ingredients to the bran mixture all at once. Stir to moisten. Fold in the beaten egg whites with a rubber spatula. Divide into 12 muffin cups, pop in the oven for 14- 16 minutes or until light brown and crusty.
Serve with Simply fruit Spread.
These can be made ahead and frozen.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHLOVESBRIT.
Measure the oat bran into a larger bowl. Without washing the blender, combine in it the pureed fruit, water (or stevia tea), oil and egg yolks. Blend for 60 seconds; pour over the oat bran. Stir to blend. Set aside to soak for 10 minutes.
Preheat oven to 400. Prepare a muffin pan with cupcake papers. In a small bowl, beat egg whites until they hold soft peaks.
Working quickly, add the dry ingredients to the bran mixture all at once. Stir to moisten. Fold in the beaten egg whites with a rubber spatula. Divide into 12 muffin cups, pop in the oven for 14- 16 minutes or until light brown and crusty.
Serve with Simply fruit Spread.
These can be made ahead and frozen.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPHLOVESBRIT.