Info
- Course: Side Dish, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
Can be made ahead of time.
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Oat-Walnut Muffins
Cookbook
Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.
Yield : Makes 1 dozen
Ingredients
- 1¼ cups whole wheat flour
- ¾ cup rolled oats
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- 2 tablespoons safflower oil
- ¼ cup rice milk, or more as needed
- ½ cup chopped walnuts
Directions
Preheat the oven to 350 degrees.
Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the applesauce, oil, and rice milk, stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Fold in the walnuts, then divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 15 minutes, or until the tops are golden and a toothpick inserted into the center of one tests clean.
Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
© 2009 Nava Atlas
Nutritional Information
Nutritional information is provided by the author.
Per muffin:
Calories: 125 Total fat: 6 g Protein: 38 Fiber: 3 g
Carbohydrate: 16 g Cholesterol: 0 mg Sodium: 100 mg
