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Oat-Walnut Muffins

1 1/4 cups whole wheat flour
3/4 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened applesauce
2 tablespoons safflower oil
1/4 cup rice milk, or more as needed
1/2 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 25 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. Per muffin: Calories: 125 Total fat: 6g Protein: 3g Fiber: 3g Carbohydrate: 16g Cholesterol: 0mg Sodium: 100mg

Source: www.epicurious.com