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

12 serv.

banana, mashed (can substitute 1/2 c. unsweetened applesauce)↗1
eggs, lightly beaten (or egg whites equal to 3 eggs)↗3
soya milk↗1 cup
vanilla extract↗1⁄4 teaspoon
old-fashioned oatmeal↗1 cup
oat bran1 cup
ground flax seeds↗2 tablespoons
baking powder↗1⁄2 teaspoon
baking soda↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
cinnamon↗1 teaspoon
chopped walnuts3⁄4 cup
dried cranberries (or blueberries, or use fresh or frozen)3⁄4 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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