I make these in a regular muffin tin- but I fill the cups 2/3 full or
so, and they don't rise much. They look small, but are a
satisfying snack -- especially with a bit of yogurt. I've never
done them with anything other than steel cut oats and nuts.
I move very ripe bananas to the freezer in a ziplock bag. The
morning I'm going to make these I put a banana, the milk and oats in a
bowl. In an hour or so, they stir together nicely.
These freeze well. They keep in an air tight container at room temp
for 3-4 days.
I was just thinking that subbing some agave syrup or brown rice syrup
for the brown sugar might be worthwhile.
Oatmeal Muffins
[good for desert or breakfast- makes 18 smalll muffins]
1 cup steel cut or old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
2 tbls flax meal [I use 2 tbls flax- ground in coffee grinder]
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1 banana [a frozen one breaks down easily]
1 cup chopped walnuts
2 egg whites
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
Topping
2 tbls Brown Sugar
2 tsp cinnamon
Directions
Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix
until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or
raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin
mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the
mixture.
Bake for 20 minutes
[freeze well]
Nutrition Facts for 18; Calories 192.2 ; Total Fat 6.8 g ; Saturated
Fat 0.9 g ; Polyunsaturated Fat 3.9 g ; Monounsaturated Fat 0.9 g ;
Cholesterol 1.0 mg ; Sodium 328.2 mg ;Potassium 175.8 mg ; Total
Carbohydrate 32.7 g ; Dietary Fiber 4.1 g ; Sugars 12.1 g ; Protein
6.3 g
xxxxxxxxxxxxxxxxxx
Jim
so, and they don't rise much. They look small, but are a
satisfying snack -- especially with a bit of yogurt. I've never
done them with anything other than steel cut oats and nuts.
I move very ripe bananas to the freezer in a ziplock bag. The
morning I'm going to make these I put a banana, the milk and oats in a
bowl. In an hour or so, they stir together nicely.
These freeze well. They keep in an air tight container at room temp
for 3-4 days.
I was just thinking that subbing some agave syrup or brown rice syrup
for the brown sugar might be worthwhile.
Oatmeal Muffins
[good for desert or breakfast- makes 18 smalll muffins]
1 cup steel cut or old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
2 tbls flax meal [I use 2 tbls flax- ground in coffee grinder]
1/4 cup brown sugar
1/2 cup unsweetened applesauce
1 banana [a frozen one breaks down easily]
1 cup chopped walnuts
2 egg whites
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
Topping
2 tbls Brown Sugar
2 tsp cinnamon
Directions
Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix
until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Add nuts or
raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin
mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the
mixture.
Bake for 20 minutes
[freeze well]
Nutrition Facts for 18; Calories 192.2 ; Total Fat 6.8 g ; Saturated
Fat 0.9 g ; Polyunsaturated Fat 3.9 g ; Monounsaturated Fat 0.9 g ;
Cholesterol 1.0 mg ; Sodium 328.2 mg ;Potassium 175.8 mg ; Total
Carbohydrate 32.7 g ; Dietary Fiber 4.1 g ; Sugars 12.1 g ; Protein
6.3 g
xxxxxxxxxxxxxxxxxx
Jim