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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 81g Recipe makes 12 muffins) |
||
| Calories 196 | ||
| Calories from Fat 68 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 161mg | 6% | |
| Potassium 171mg | 4% | |
| Total Carbohydrate 29.7g | 9% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 11.4g | ||
| Protein 4.2g | 8% | |
Ingredients
- 1 1/4 cups flour
- 3/4 cup quick oat
- 1/2 cup light brown sugar
- 1/4 cup wheat bran
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1 cup seedless grapes, halved
- 1/2 cup carrot, shredded
- 1/2 cup skim milk
- 1/2 cup applesauce
- 1/2 cup walnuts, divided
- 3 tablespoons oil
- 1 egg, beaten
Directions
1
Preheat oven to 350°F and line 12 muffin tins with paper liners; set aside. Stir together all dry ingredients in a medium bowl. Add remaining ingredients, reserving 1/4 cup walnuts; stir just until combined.2
Spoon batter into prepared muffin tins (they will be very full) and sprinkle with reserved walnuts. Bake for 20 to 25 minutes.3
Store in a tightly closed container.
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- Course > Breads
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- Preparation > Time to Make > < 60 mins
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