Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Courseside dish, snack
Dietary Considerationegg-free, high fiber, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, vegan, vegetarian
Mealbreakfast, brunch, tea
Taste and Texturefruity, nutty, sweet
Type of Dishmuffins, quickbreads
- 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.
2009 Nava Atlas