You can bake these the night before; cool and store in an airtight container.
1 1/2 cups fat-free buttermilk
1 cup regular oats
3 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
1/2 cup oat flour (about 2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/3 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a medium bowl; stir well.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, soda, and salt in a large bowl; make a well in center of mixture. Add buttermilk mixture; stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
The simple oat/wheat flavor is very appealing. However, the proportions need a little tweaking...too much liquid for the dry ingredients. The muffins were wet and flat. I will try again, adding a little more wheat or oat flour....
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