In a large saute pan over medium heat, add the oats and butter and toast for approximately 8 minutes until the oats are golden brown. Stir frequently while the oats are toasting.
Add the toasted oats to your food processor fitted with a metal blade and process for approximately 30 seconds or until the oats are ground up and resemble course meal.
Add flour, salt baking powder and baking soda to the oats in the food processor and pulse until everything is mixed will.
In a large bowl, add brown sugar and melted butter and mix well. Add milk and 2 large eggs and using a whisk, gently mix everything together. Add the flour and again gently whisk until everything is mixed well. Set aside for 20 minutes for the oat flour to absorb the liquid ingredients.
In the meantime, make the muffin topping by combining oats, flour, toasted pecans, cinnamon, butter, brown sugar and a pinch of salt.
Spray a 12 cup muffin pan with non-stick baking spray containing flour. Using an extra large 1/2 cup ice-cream scoop, fill the muffin cups to the brim. Sprinkle about 2 tablespoons of the topping on top of the batter in each muffin cup.
Bake for approximately 25 minutes or until done.
Remove from the oven and cool on a metal cake rack for about 10 minutes. Remove the muffins from the pan and let cool for approximately another 20-30 minutes. Serve and enjoy!
Amount Per Serving
Calories 344Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrates 47g16%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.