Oat Cakes, Lower-Carb

Susan Feliciano

By
@frenchtutor

Using a low carb baking mix for this recipe helps out those who must limit carbohydrate intake, such as diabetics and those seeking to lose weight.
I used "Carb Quick" mix in this recipe, but any lower-carb baking mix would work, such as Bob's Red Mill or Atkins.


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Comments:

Serves:

8 muffins

Prep:

10 Min

Cook:

20 Min

Ingredients

2
eggs
1/2 c
xylitol brown sugar substitute, or splenda for baking
1/4 c
walnut oil or canola oil
1 c
lower-carb baking mix
1/4 c
ground flaxseed
1/4 c
plain oat bran
1/3 c
quick oats or rolled oats
1 1/2 tsp
baking powder
1/2 tsp
salt
1 tsp
cinnamon
1/2 tsp
ginger
3-4 Tbsp
milk or cream

TOPPING

3 Tbsp
quick oats or rolled oats
3 Tbsp
finely chopped nuts
2 tsp
raw sugar (optional)

Directions Step-By-Step

1
Grease 8 muffin cups, or line with paper liners.
Preheat oven to 375°F.
2
Beat together eggs, xylitol or splenda, and walnut oil.
3
Stir in baking mix, flaxseed, oat bran, oats, baking powder, salt, cinnamon, and ginger. Blend well. Stir in enough milk or cream as needed to get a good muffin consistency. Spoon batter into prepared muffin pan.
4
Mix together the topping ingredients. Sprinkle evenly over tops of muffins.
5
Bake about 18 minutes at 375°. Allow to cool about 5 minutes in pan, then invert onto serving plate to finish cooling.
6
These are great served with butter and sorghum or maple syrup.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Dietary Needs: Vegetarian
Other Tag: Healthy