No-Flour No-Sugar Oat Walnut Fruit Muffins

This recipe is adapted from a friend's--it makes hearty, moist muffins that are good for South Beach Phase 2 because they have no refined carbs or sugar--just oats, oat bran, flax seed, and walnuts. I make them for my partner who has high cholesterol. The flax seed substitutes for oil/butter and also makes them really fluffy; for SB you can substitute fresh/frozen blueberries or cranberries for the craisins. Note: These are NOT SWEET--they are more like a walnut-fruit bread than a sweet muffin, we prefer this. You can make them sweeter by using vanilla soy milk, but that adds sugar to this no-sugar delight. The fruit is also optional--I've made them with just walnuts and they are still delicious. Enjoy!

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  banana, mashed (can substitute 1/2 c. unsweetened applesauce)
• 3  eggs, lightly beaten (or egg whites equal to 3 eggs)
• 1  cup soya milk
• 1⁄4 teaspoon vanilla extract
• 1  cup old-fashioned oatmeal
• 1  cup  oat bran
• 2  tablespoons  ground flax seeds
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon
• 3⁄4 cup  chopped walnuts
• 3⁄4 cup dried cranberries (or blueberries, or use fresh or frozen)

Directions

1. Preheat oven to 350 degrees.
2. Grease a 12 cup muffin tin.
3. Mix the wet ingredients together in a small bowl.
4. Mix all the dry ingredients (except the fruit) together in a larger bowl.
5. Add the wet ingredients to the dry ingredients, mix well.
6. Add the dried or fresh/frozen berries, if desired.
7. Spoon into the muffin tin--fill each cup about 3/4 of the way up.
8. Bake 18-20 minutes.
9. Let cool 2 minutes in the pan, then cool completely on rack.
10. Muffins can be frozen and thawed if you aren't going to eat them right away.