Wholesome Oat Muffins Sbd Phase Ii Recipes
WHOLESOME OAT MUFFINS (SBD PHASE II)
These are so tasty and very easy to make. And you can eat them as early as phase II on the SBD, but they'd be a nice addition to anyone's breakfast table. Oh, and this recipe doubles very well to freeze.
Provided by CHRISSYG
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
- In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
- In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
- In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
- Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
- Divide batter evenly between 12 muffin cups.
- In a small bowl, mix topping ingredients together. Spoon over muffin batter.
- Bake for 11 to 15 minutes.
- Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.
Nutrition Facts : Calories 198.3, Fat 11.2, SaturatedFat 1.1, Cholesterol 0.8, Sodium 179.1, Carbohydrate 21.4, Fiber 2.5, Sugar 4, Protein 4.7
PB&J ENERGY OAT BARS
Make and share this PB&J Energy Oat Bars recipe from Food.com.
Provided by Hey Jude
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spray a 13x9-inch pan with nonstick cooking spray.
- Place oats, flour, walnuts, cinnamon, baking powder and salt in a bowl and whisk to blend.
- Melt butter in a large microwave-safe bowl then whisk in peanut butter and brown sugar until well-blended.
- Whisk in egg and vanilla then stir in dry ingredients using a large spatula.
- Spread half the batter evenly over the bottom of the pan then spread the fruit spread evenly over the oat base.
- Top with an even layer of remaining oat batter.
- Bake for 25 minutes or until just beginning to turn golden.
- A toothpick inserted will come out with a few moist crumbs clinging, and the sides will begin to separate from the pan.
- Cool completely on a rack before cutting into 24 pieces.
- Store at room temperature for up to four days.
Nutrition Facts : Calories 188.8, Fat 12.3, SaturatedFat 4.7, Cholesterol 23, Sodium 45, Carbohydrate 17.2, Fiber 1.5, Sugar 7.4, Protein 3.9
QUICK AND EASY OATMEAL MUFFINS
My mom used to make these on the weekends and the whole house smelled delicious. Great for kids, and I usually serve them with applesauce.
Provided by DustyMoe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease 12 muffin cups.
- Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
- Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
- Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 19.9 g, Cholesterol 31.8 mg, Fat 10.6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 124.3 mg, Sugar 8.5 g
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