2/3 cup Bear
Naked® Rolled Oats
1 cup oat bran
1/3 cup whole wheat flour
1/3 cup all-purpose flour
¼
cup chopped pecans
4 tbsp raisins
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1 tbsp baking powder
2 egg whites
1 ¼ cup buttermilk
¼
cup maple syrup
2 tsp canola oil
1 ½ tsp vanilla extract |
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- Pre-heat oven to 400 degrees and prepare muffin tray with
muffin cups.
- In a large bowl, mix the Bear
Naked® Rolled Oats, oat bran,
whole wheat flour, all-purpose flour, pecans, raisins and
baking
powder.
- In a separate bowl, whisk together the egg whites,
buttermilk, maple syrup, canola oil, and vanilla.
- Pour the
liquid ingredients over the dry ingredients. Mix until
just combined – about 15 to 20 strokes,
but don’t overmix.
- Lightly coat 12 muffin
cups with non-stick spray.
- Spoon the batter
into cups.
- Bake at 400 degrees for 20 minutes
or until tops are lightly browned.
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