OAT-WALNUT MUFFINS

Oat-Walnut Muffins image

Yield makes 1 dozen

Number Of Ingredients 9

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

Steps:

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