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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Rating:
★★★★★ 1 vote
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)

Step-By-Step

1Grease 8 muffin cups, or line with paper liners.
Preheat oven to 375°F.

2Beat together eggs, xylitol or splenda, and walnut oil.

3Stir 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.

4Mix together the topping ingredients. Sprinkle evenly over tops of muffins.

5Bake about 18 minutes at 375°. Allow to cool about 5 minutes in pan, then invert onto serving plate to finish cooling.

6These are great served with butter and sorghum or maple syrup.

About this Recipe

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