Heat oven to 400°F. Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
Stir together oats and buttermilk in small bowl; let stand 20 minutes.
Stir together oil, brown sugar, egg and vanilla in large bowl. Add oats mixture, stirring well. Stir together flour, cocoa, baking powder, salt and baking soda. Add to oats mixture, blending until moistened. Stir in nuts. Fill muffin cups 2/3 full with batter.
Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm or cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (77g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 155 (57%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 31.7mg||10 %|
|Sodium 164mg||6 %|
|Potassium 145.3mg||4 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 22.8g|
|Protein 6.2g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 274
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