Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.

　　

Ingredients

makes 1 dozen

　　1 1/4 cups whole wheat flour

　　3/4 cup rolled oats

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1 cup unsweetened applesauce

　　2 tablespoons safflower oil

　　1/4 cup rice milk, or more as needed

　　1/2 cup chopped walnuts

　　

Step 1

Preheat the oven to 350 degrees.

　　

Step 2

Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the applesauce, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

　　

Step 3

Fold in the walnuts, then divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of one tests clean.

　　

Step 4

Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

　　

Nutrition Information

Step 5

Per muffin:

　　

Step 6

Calories: 125

　　

Step 7

Total fat: 6g

　　

Step 8

Protein: 3g

　　

Step 9

Fiber: 3g

　　

Step 10

Carbohydrate: 16g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 100mg

　　Vegan Soups and Hearty Stews for All Seasons