-
1
Preheat oven to 400 degrees. Spray muffin tins with cooking spray.
-
2
In a LARGE bowl combine the almond milk, water and lemon juice. Set aside
-
3
In the biggest bowl you own, combine all the dry ingredients: oat bran, oatmeal, baking powder, baking soda, salt, walnuts and dried fruit.
-
4
Add the applesauce and vanilla to the almond milk mixture.
-
5
Mix wet and dry ingredients together, stirring to combine. Put into muffin tins (they will not grow during baking) and bake at 400 degrees for 25 minutes. Makes 3 dozen heaping muffins or 4 dozen flat muffins. Cool in pan for 5-10 minutes before turning out onto cooling rack.
-
6
Store in air tight container in the refrigerator or freezer.
-
7
*Hint: wash pans right away. Muffin mix turns to cement when left to dry on pans.
-
8
One or two of these muffins and a glass of milk makes a very filling breakfast that will keep you satisfied until lunch or longer. Take one along for lunch too. There is also plenty of fiber in these muffins.
-
9
Try experimenting with different fruits. Paula makes them with dried bananas - yummy! I made some with dried blueberries and cherries and dates which were also delicious. I'd like to try dried apples and adding some apple pie seasoning...
