Breakfast

Lynn?s Walnut Oatmeal Muffins is for Breakfast, Snack.

Lynn?s Walnut Oatmeal Muffins takes 15 minutes to prepare.

Lynn?s Walnut Oatmeal Muffins takes 20 minutes to cook.

Lynn?s Walnut Oatmeal Muffins makes 1 servings.

The ingredients for Lynn?s Walnut Oatmeal Muffins are:

Ingredients

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 ? 1 cup sugar

Bowl 3

2 eggs
2 tsp vanilla
2 mini apple sauce or ? 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

Here is how you make Lynn?s Walnut Oatmeal Muffins:

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 pansNumber of Servings: 1Recipe submitted by SparkPeople user KALISWALKER.

The nutritional information for Lynn?s Walnut Oatmeal Muffins is:

• 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