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Oatmeal Carrot Raisin Muffins

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Ingredients

  • 1 cup rolled oats
  • 1 cup wheat flour
  • 1/4 cup raisins
  • 1/4 cup walnuts (optional)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 3-4 medium carrots, grated (or 1 cup shredded)
  • 1 cup fat-free vanilla yogurt
  • 3 eggs

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 400°F. Coat muffin tins with nonstick cooking spray.
  3. Combine oats, wheat flour, raisins, walnuts (optional), baking powder, cinnamon, allspice, and salt in a large bowl and mix until combined. 
  4. Add applesauce, carrots, vanilla yogurt, and eggs. Stir until just mixed.
  5. Spoon muffin mixture into pre-greased muffin tins.
  6. Bake for 23-28 minutes for regular muffins, or 15-18 minutes for mini muffins. 
  7. Serve warm, drizzled with honey or maple syrup, if desired.

Makes 12 regular muffins | 24 mini muffins

Fig Walnut Bars

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Ingredients

  • 1 cup quick-cooking oats
  • 1 cup bran cereal
  • ¼ cup whole-wheat flour
  • 1 cup walnut pieces
  • 1 ½ cups coarsely chopped stemmed dried figs
  • ½ cup nonfat dry milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup honey
  • 2 large eggs
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat the oven to 350°F. Coat a 9-by-13-inch baking pan with nonstick spray.
  3. Place the oats, bran cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor or blender. Coarsely chop.
  4. Add the honey and eggs. Pulse until well combined.
  5. Transfer the mixture to the baking pan. Spread evenly with your fingers.
  6. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Makes 16 servings

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