South Beach Oat muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 176.1
  • Total Fat: 9.4 g
  • Cholesterol: 0.9 mg
  • Sodium: 244.0 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.6 g

View full nutritional breakdown of South Beach Oat muffins calories by ingredient


Introduction

Tasty Muffins for on the go breakfast or anytime the urge hits you. Make a double batch and freeze half for later. Tasty Muffins for on the go breakfast or anytime the urge hits you. Make a double batch and freeze half for later.
Number of Servings: 12

Ingredients

    1 cup Butter milk
    3/4 cup plus 2 tablespoons oats
    1 1/4 cup whole wheat flour
    1 1/2 t baking powder
    1/4 cup ground flax seed
    1/2 t baking soda
    1/4 t pumpkin pie spice
    1/4 salt
    2/3 cup chopped pecans
    1/3 cup splenda brown sugar blend
    1/3 cup canola oil
    1/4 cup egg substitute
    1 t vanilla extract

Directions

Preheat Oven to 425 F. Coat a 12 cup nonstick muffin pan with cooking spray or line with baking cups.
In a small bowl, combine buttermilk and 3/4 cup of the oats. Let soak for 30 minutes.
Meanwhile, in a medium bowl, combine flour, flax, baking powder, baking soda, pumpkin pie spice, and salt. Stir in pecans.
In a large bowl, stir together brown sugar substitute, oil, egg, and vanilla until well blended. Stir in oat mixture. Stir in flour mixture until just combined. Do not overmix.
Divide mixture evenly among muffin cups. Sprinkle remaining 2 tablespoons oats over muffins. Bake for 11-15 minutes, or until a tester inserted in the center of a muffin comes out clean. Transfer pan to rack for 5 minutes to cool. Remove muffins to the rack to cool completely.

Number of Servings: 12

Recipe submitted by SparkPeople user DANIBUG73.