Lynnís Walnut Oatmeal Muffins

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Lynnís Walnut Oatmeal Muffins calories by ingredient
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Make 24 muffins or 4 small loaf pans. High fiber and delicious. Make 24 muffins or 4 small loaf pans. High fiber and delicious.
Number of Servings: 1



    Bowl 1

    2 cups of milk (scant 2 tbsp)
    2 tbsp vinegar or lemon juice

    2 cups rolled oats (large flake)
    1 cup wheat bran

    Bowl 2

    2 cups of whole wheat flour
    1 tsp salt
    1tsp baking soda
    2 tbsp baking powder
    3 tbso cinnamon
    1/2 Ė 1 cup sugar

    Bowl 3

    2 eggs
    2 tsp vanilla
    2 mini apple sauce or Ĺ 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


Sweetners - optional as bananas are quite sweet or use honey, corn syrup, brown sugar or artifical sweetner. I use Splenda brown sugar.


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.

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Member Ratings For This Recipe

  • Incredible!
    Excellent recipe - I love this for breakfast & so do my kids! - 5/27/13

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