No-Flour No-Sugar Oat Walnut Fruit Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe is adapted from a friend's-it makes hearty, moist muffins that are good for South Beach Phase 2 because they have no refined carbs or sugar-just oats, oat bran, flax seed, and walnuts. I make them for my partner who has high cholesterol. The flax seed substitutes for oil/butter and also makes them really fluffy; for SB you can substitute fresh/frozen blueberries or cranberries for the craisins. Note: These are NOT SWEET-they are more like a walnut-fruit bread than a sweet muffin, we prefer this. You can make them sweeter by using vanilla soy milk, but that adds sugar to this no-sugar delight. The fruit is also optional-I've made them with just walnuts and they are still delicious. Enjoy! Ingredients:
1 banana, mashed (can substitute 1/2 c. unsweetened applesauce) |
3 eggs, lightly beaten (or egg whites equal to 3 eggs) |
1 cup soya milk |
1/4 teaspoon vanilla extract |
1 cup old-fashioned oatmeal |
1 cup oat bran |
2 tablespoons ground flax seeds |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
3/4 cup chopped walnuts |
3/4 cup dried cranberries (or blueberries, or use fresh or frozen) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 12 cup muffin tin.
3. Mix the wet ingredients together in a small bowl.
4. Mix all the dry ingredients (except the fruit) together in a larger bowl.
5. Add the wet ingredients to the dry ingredients, mix well.
6. Add the dried or fresh/frozen berries, if desired.
7. Spoon into the muffin tin-fill each cup about 3/4 of the way up.
8. Bake 18-20 minutes.
9. Let cool 2 minutes in the pan, then cool completely on rack.
10. Muffins can be frozen and thawed if you aren't going to eat them right away.
|
|