Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.
- 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
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.
Nutritional information is provided by the author.
Calories: 125 Total fat: 6 g Protein: 38 Fiber: 3 g
Carbohydrate: 16 g Cholesterol: 0 mg Sodium: 100 mg