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Makes 18 servings


  • 2 cups rolled oats (do not use quick oats)
  • 2 cups milk*
  • 2 cups whole wheat flour
  • ¾ cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 eggs
  • ½ cup unsweetened applesauce
  • ½ cup canola oil
  • 1 teaspoon pure vanilla extract


In a medium bowl, stir together oats and milk. Allow to sit at room temperature for 30 minutes to one hour (to cut time in half, process oats in blender or food processor before adding milk). Preheat oven to 375°F and prepare 18 muffin cups with nonstick spray. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. Add brown sugar, eggs, applesauce, oil and vanilla to the oatmeal/milk mixture. Then add to the dry ingredients and mix until just combined. Evenly divide batter into muffin cups. Bake for 20 minutes or until golden brown and toothpick inserted into center of muffin comes out clean. Allow to cool in pan for a few minutes before transferring to plate.

Nutrition analysis per serving: 190 calories, 8 g fat, 4 g protein, 26 g carbohydrate, 3 g fiber, 230 mg sodium

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