Ingredients

1 c up whole wheat flour

1 c up all-purpose flour

1/2 c up oat flour (old-fashioned oats ground in food processor)

1/4 c up old fashioned oats (whole)

1/2 c up oat bran

1/4 c up wheat germ

1/2 c up ground flax meal

1/2 c up granulated sugar

1/2 c up brown sugar

1 tsp salt

2 tsp baking soda

1 tsp baking powder

1/4 c up finely c hopped walnuts

2 tsp cinnamon

1/4 tsp nutmeg

2 egg whites

2 mashed bananas

2/3 cup applesauce (or 1 fairly large gala apple, cored, grated, and finely chopped in food processor)

2 c ups grated zucchini

1 c up grated carrot

1/2 c up blueberries

1/4 c up c raisins

2 tsp double-strength vanilla

Preparation

  1. Preheat oven to 350 degrees.
  2. Combine all dry ingredients in a large bowl.
  3. Combine all wet ingredients in a separate bowl.
  4. Fold wet ingredients into dry ingredients. M ix well.
  5. Line muffin pan with liners and fill each cup almost to the top (these don’t rise a terrific amount).
  6. Bake at 350 degrees for 20 - 25 minutes. I use a stoneware muffin pan, so your times may differ.
  7. Cool on a wire rack, then bag and freeze.
  8. To serve, peel the liner off frozen muffin and microwave until warm. (Note: The zucchini, carrots, and apple (if using fresh) are very easy to prepare if you have a food processor. I first processed them with the shredding/grating blade, then again with the chopping blade until they were finely chopped. I also used the chopping blade of my food processor to grind 1/2 cup old fashioned oats into a coarse oat “flour.”)