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.

Ingredients

12 serv.

buttermilk↗1 cup
rolled oats (not instant or quick)↗3⁄4 cup
whole wheat pastry flour↗1 1⁄4 cups
baking powder↗2 teaspoons
baking soda↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
cinnamon↗1 teaspoon
Splenda Sugar Blend for Baking↗2 tablespoons
walnuts, chopped↗2⁄3 cup
egg↗1
canola oil↗1⁄3 cup
molasses↗1 tablespoon
milk (optional)↗1⁄4 cup

Step-by-step instructions

1
Mix oats and buttermilk. Let stand for 20 minutes.
2
Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
3
Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
4
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.
5
Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.

Source: food.com

Original recipe ↗

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