Pineapple Spice Muffins

Pineapple Spice Muffins
These make a great portable snack!

½ cup steel cut oats
1 cup rolled oats
1/3 cup Sucanat (Or Diabeti Sweet Brown Sugar Substitute)
1 Tablespoon cinnamon
1 Tablespoon Spice Mix II (see below)
¼ cup flaxseed meal
1 can pineapple tidbits, no sugar added (juice too)
2 teaspoons vanilla
2 Tablespoons DaVinci Sugar Free Caramel Syrup (optional)
1 teaspoon coconut extract (optional)
12 egg whites, beaten about 15 secs (don’t get these too puffy)

Preheat oven to 350^o F.
In large mixing bowl, stir together all dry ingredients. In small mixing bowl (or oversize measuring cup), combine pineapple, vanilla, coconut extract and Davinci syrup). Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist, but not sopping wet. Set aside.

In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer.
Allow to sit for 5 minutes while oven heats and you prepare the baking pan.

Spray and wipe out a large capacity 6 muffin pan. Divide batter evenly into each section. It is OK if it fills slightly above the rim.

Bake for 15-20 minutes or until knife comes out clean. Remove from oven and cool in pan for 10 minutes. Remove to wire rack. These freeze well.

Makes (6) Servings

Spice Mix II

Combine the following ingredients in an old large cinnamon container and shake well:

4 Tablespoons Cinnamon
2 Tablespoons Nutmeg
3 Tablespoons Coriander
3 Tablespoons Ginger
3 Tablespoons Allspice

Shake before measuring.