These are so tasty and very easy to make. And you can eat them as early as phase II on the SBD, but they'd be a nice addition to anyone's breakfast table. Oh, and this recipe doubles very well to freeze.

Ingredients

12 serv.

buttermilk (low fat)↗1 cup
rolled oats (do not use instant or quick cooking)↗3⁄4 cup
whole wheat pastry flour↗1 1⁄4 cups
teaspoons baking powder↗1 1⁄2 teaspoons
teaspoon baking soda↗1⁄2 teaspoon
teaspoon cinnamon↗1⁄2 teaspoon
teaspoon salt↗1⁄4 teaspoon
cup walnuts, chopped↗2⁄3 cup
cup Splenda brown sugar blend↗1⁄3 cup
cup canola oil↗1⁄3 cup
cup egg substitute1⁄4 cup
teaspoon vanilla extract↗1 teaspoon
teaspoon butter substitute1 teaspoon
teaspoon cinnamon↗1⁄4 teaspoon
cup rolled oats↗1⁄4 cup
teaspoon Splenda brown sugar blend↗1

Step-by-step instructions

1
Preheat oven to 425°F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
2
In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
3
In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
4
In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
5
Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
6
Divide batter evenly between 12 muffin cups.
7
In a small bowl, mix topping ingredients together. Spoon over muffin batter.
8
Bake for 11 to 15 minutes.
9
Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.

Source: food.com

Original recipe ↗

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