Lynn’s Walnut Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
IngredientsBowl 12 cups of milk (scant 2 tbsp)2 tbsp vinegar or lemon juice 2 cups rolled oats (large flake)1 cup wheat branBowl 22 cups of whole wheat flour1 tsp salt1tsp baking soda2 tbsp baking powder3 tbso cinnamon1/2 – 1 cup sugarBowl 32 eggs2 tsp vanilla2 mini apple sauce or ½ cup of cooking oil (canola)3-5 bananas liquefied in blender (adjust flour accordingly) (2 cups)Optional 1 cup of raisins or dried cranberries and 1/2 cup chopped walnuts
1. Preheat oven to 400 degrees.
2. Bowl 1 - Mix together 2 cups milk and 2 tbsp vinegar. Let sit for 5 minutes.
3. Spray muffin pan with cooking spray.
4. Chop walnuts
5. Bowl 1 - Add 2 cups rolled oats and 1 cup wheat bran, stir and let sit.
6. Bowl 2 - Whisk the dry ingredients together exluding sweetner/sugar/syrup.
7. Bowl 3 - Combine moist ingredients together applesauce (or oil), pureed bananas, vanilla, sweetner/sugar/syrup and eggs. Add contents of Bowl 1 the wet oatmeal and bran and mix.
8. Add wet ingredients to dry and mix until just combined. Do not over mix batter or muffins will be tough.
Add nuts or raisins if desired. Spoon muffin mixture into muffin cups.
Bake for 20 minutes or until done.
Cool then remove from muffin pan and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.
If you do small loaf pans, 400F for about 40 minutes, check for doneness.
Serving Size: 24 muffins or 4 small loaf pans
Number of Servings: 1
Recipe submitted by SparkPeople user KALISWALKER.
2. Bowl 1 - Mix together 2 cups milk and 2 tbsp vinegar. Let sit for 5 minutes.
3. Spray muffin pan with cooking spray.
4. Chop walnuts
5. Bowl 1 - Add 2 cups rolled oats and 1 cup wheat bran, stir and let sit.
6. Bowl 2 - Whisk the dry ingredients together exluding sweetner/sugar/syrup.
7. Bowl 3 - Combine moist ingredients together applesauce (or oil), pureed bananas, vanilla, sweetner/sugar/syrup and eggs. Add contents of Bowl 1 the wet oatmeal and bran and mix.
8. Add wet ingredients to dry and mix until just combined. Do not over mix batter or muffins will be tough.
Add nuts or raisins if desired. Spoon muffin mixture into muffin cups.
Bake for 20 minutes or until done.
Cool then remove from muffin pan and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.
If you do small loaf pans, 400F for about 40 minutes, check for doneness.
Serving Size: 24 muffins or 4 small loaf pans
Number of Servings: 1
Recipe submitted by SparkPeople user KALISWALKER.
Nutritional Info Amount Per Serving
- Calories: 3,576.1
- Total Fat: 76.4 g
- Cholesterol: 396.0 mg
- Sodium: 3,774.7 mg
- Total Carbs: 686.3 g
- Dietary Fiber: 80.6 g
- Protein: 103.8 g