Sb Wholesome Oat Muffins Phase 2 Food

WHOLESOME OAT MUFFINS (SBD PHASE II)

Wholesome Oat Muffins (Sbd Phase II) image

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

Ingredients

1 cup buttermilk (low fat)
3/4 cup rolled oats (do not use instant or quick cooking)
1 1/4 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup walnuts, chopped
1/3 cup Splenda brown sugar blend
1/3 cup canola oil
1/4 cup egg substitute
1 teaspoon vanilla extract
1 teaspoon butter substitute
1/4 teaspoon cinnamon
1/4 cup rolled oats
1 teaspoon Splenda brown sugar blend

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

APRICOT WALNUT OATMEAL MUFFINS (NO FLOUR!) SBD PHASE 2&3

Apricot Walnut Oatmeal Muffins (No Flour!) SBD Phase 2&3 image

The base for this recipe is Ana Molina's Oatmeal Muffins (No Flour at All!) recipe #108564. I did tweak it quite a bit and really liked the results. These are great for SB Diet Phase 2 & 3. Spray kitchen shears with Pam to cut up the dried apricots

Provided by CookbookCarrie

Categories Quick Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups old-fashioned oatmeal (NOT Quick Oats)
1/4 cup walnuts
1/4-1/3 cup dried apricot, diced small
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup honey or 1/2 cup agave syrup
2 eggs, lightly beaten
2 teaspoons vegetable oil

Steps:

Preheat oven to 350 degrees.
Put paper liners in 12 muffin cups.
In a large mixing bowl, mix Oats, Walnuts, Apricots, Baking Powder,& Salt.
In a small bowl whisk together Milk, Honey, eggs,& vegetable oil.
Add the wet to the dry and mix til just combined.
Let sit for 3-5 minutes.
Fill muffin cups 3/4 full.
Bake 13 minutes or until toothpick inserted in middle comes out clean.

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