Whole Wheat-Oat Muffins

You can bake these the night before; cool and store in an airtight container.

Yield: 12 servings (serving size: 1 muffin)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 29%
  • Fat: 4.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 4g
  • Carbohydrate: 20g
  • Fiber: 1.8g
  • Cholesterol: 18mg
  • Iron: 0.9mg
  • Sodium: 193mg
  • Calcium: 51mg

Ingredients

  • 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
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a medium bowl; stir well.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Whole Wheat-Oat Muffins Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy