DIRECTIONS

1. Preheat oven to 350 F. Line 40 muffins tins with paper liners.
2. Combine dry ingredients in a medium bowl; mix well.
3. Add remaining ingredients, reserving 1 cup walnuts. Stir just until combined.
4. Spoon into prepared muffins tins. Sprinkle with reserved walnuts.
5. Bake for 20 to 25 minutes. Store in a tightly closed container.

Ingredients

4 cups all-purpose flour
3 cups quick oats
2 cups brown sugar, packed
1 cup wheat bran
3 1/2 tablespoons baking powder
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon salt
3 cups California seedless grapes, halved
2 cups carrots, grated
2 cups skim milk
1 1/3 cups applesauce
3/4 cup vegetable oil
4 eggs, beaten
2 cups (8 oz.) walnuts, chopped

DIRECTIONS

1. Preheat oven to 350 F. Line 40 muffins tins with paper liners.
2. Combine dry ingredients in a medium bowl; mix well.
3. Add remaining ingredients, reserving 1 cup walnuts. Stir just until combined.
4. Spoon into prepared muffins tins. Sprinkle with reserved walnuts.
5. Bake for 20 to 25 minutes. Store in a tightly closed container.

Notes

Fruit and nuts provide great taste and texture to these healthy muffins. Serve for breakfast or as a grab-and-go snack.

This is a Vegetarian recipe
This is a Healthy-fats recipe

Servings

40 servings

Nutritional Information

213 Calories; Protein 5 g; Carbohydrate 30 g; Fat 9 g (36%Calories from Fat); Cholesterol 22 mg; Sodium 20 6 mg ; Fiber 2.3 g