Wholesome Oat Muffins (Sbd Phase Ii) Recipe

Name: Wholesome Oat Muffins (Sbd Phase Ii)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425u00b0F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
2
In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
3
In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
4
In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
5
Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
6
Divide batter evenly between 12 muffin cups.
7
In a small bowl, mix topping ingredients together. Spoon over muffin batter.
8
Bake for 11 to 15 minutes.
9
Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.

1048

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Wholesome Oat Muffins (Sbd Phase Ii) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wholesome Oat Muffins (Sbd Phase Ii)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions