WHOLE WHEAT OATMEAL MUFFINS
I adapted this recipe from a similar one in The South Beach Diet Cookbook. Even though it has no white flour and isn't very sweet, my family liked it.
Provided by hking
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix oats and buttermilk. Let stand for 20 minutes.
- Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
- Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
- In a separate bowl, mix together egg, canola oil, and molasses. Add this mixture to flour mixture and stir well. The batter will be very thick. If it's too thick, add 1/4 cup milk.
- Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.
Nutrition Facts : Calories 185.5, Fat 11.5, SaturatedFat 1.2, Cholesterol 16.3, Sodium 238.6, Carbohydrate 17.9, Fiber 2.4, Sugar 3.1, Protein 4.5
WHOLE WHEAT BANANA OAT MUFFINS
Relatively healthy muffins! Moist and tasty!
Provided by rwodatch
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
- Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 33.8 g, Cholesterol 32.2 mg, Fat 14.4 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 13.4 g
WHOLE WHEAT OATMEAL CHOCOLATE CHIP MUFFINS
The secret to these whole wheat muffins being so moist and fluffy is the addition of plain Greek yogurt.
Provided by fabeveryday
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt, egg, and vanilla; beat until smooth.
- Mix flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups, filling each at least 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.
Nutrition Facts : Calories 265 calories, Carbohydrate 35.3 g, Cholesterol 35.8 mg, Fat 12.8 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7.6 g, Sodium 132.2 mg, Sugar 22.2 g
OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS
Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
- In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 11 g, TransFat 0 g
WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS
I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!!
Provided by Abby Girl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
- Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
- Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
- Stir in boiling water. Let batter stand 15 minutes.
- Preheat oven to 375°.
- Spoon batter into 12 muffin cups coated with cooking spray.
- Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediately; place on a wire rack.
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