Oatmeal Buttermilk Muffins
Moist, chocolaty and delicious. These muffins are great any time of the day.
- Serves: 10
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 10
Serving Size: 1 muffin
- Amount Per Serving
- Calories:
- 240
- Calories from Fat:
- 100
- Total Fat:
- 11g
- Saturated Fat:
- 1.5g
- Cholesterol:
- 45mg
- Sodium:
- 240mg
- Total Carbs:
- 32g
- Dietary Fiber:
- 3g
- Sugars:
- 14g
- Protein:
- 6g
DIRECTIONS
Preheat oven to 350 degrees F. Place paper baking cups in muffin pans; coat with vegetable cooking spray.
Combine flour, baking powder and soda, cinnamon and salt. Set aside.
Beat eggs and SPLENDA® Granulated Sweetener on high speed with an electric mixer for 5 minutes. Reduce speed to medium. Gradually add oil, buttermilk, pineapple juice and vanilla, beating until blended, about 1 minute. Add flour mixture. Beat on low speed until blended, about 1 minute. Stir in oats, dates, nuts and raisins. Spoon into prepared muffin pans; filling 3/4 full.
Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately and cool on wire rack.
INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup canola oil
- 1 cup fat-free buttermilk
- 1 tablespoon pineapple juice
- 1 teaspoon vanilla extract
- 1/2 cup old-fashioned rolled oats
- 3/4 cup chopped dates
- 1/2 cup chopped walnuts
- 1/4 cup raisins
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